Here’s a little something I came up with for my BBQ this past weekend. Many of my friends are vegetarians and ALL of my friends are healthy eaters. I thought this would make a great side dish (or main dish for any who preferred it).
This also makes a great picnic or potluck dish as there is no mayonnaise so it can be left out of the fridge for a little bit. Actually, it tastes better at room temperature. Bonus is that it is easy, filling and the recipe yields A LOT!
Ingredients:
- 2, 12-16 oz boxes of tricolor rotelle pasta
- 1, 16 oz package of fresh broccoli florets
- 3-4 green zucchini
- 3-4 yellow squash
- shredded carrots
- 1 pint of grape tomatoes, halved
- 1, 8 oz can of small pitted black olives
- 1, 12-16 oz container of crumbled feta cheese
- Italian Dressing of your choice (I used Wishbone Robusto Italian)
- Cayenne pepper to taste (optional)
Directions:
-
- Cook pasta to al dente and drain. Rince with water and let cool as you prepare other ingredients
-
- Line two sheet pans with foil. Throw broccoli florets on one pan with a little olive oil, salt and pepper. Dice up zucchini and squash and place on second sheet pan with olive oil, salt and pepper. Roast at 400 degrees until tender and some bits are charred.
-
- In a large container, throw in shredded carrots, olives, grape tomatoes etc. When roasted veggies are cooled, add them as well.
-
- Toss the pasta in with the veggies. At this point, dump in your feta, 1/3 your bottle of Italian Dressing (or more) and sprinkle with Cayenne if desired.
-
- Really get in there and mix with your hands (a chef’s best tool!) Enjoy!!
Little Miss Sunshine State 