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RECIPE 58
Pasta Salad With Barbecued Veggies
GRANNY SAYS: In order
to prepare this recipe correctly, you'll need a major pit barbeque and a nice rain-free day out-of-doors. Well
— maybe not. To be honest, it will taste just as good when it's
made in the kitchen on a cloudy day, but it might not be as much fun.
| 6 oz. cooked pasta shells |
1 large onion, quartered |
| 1 large red bell pepper, quartered |
1 cup crumbled feta cheese |
| 1 medium zucchini |
1/4 cup fresh basil, chopped |
| 1/2 tsp. chopped dill |
6-8 mint leaves, chopped |
| 6 tbsp. vinegar and olive oil dressing |
Salt and pepper to taste |
- Cut zucchini in half, lengthwise.
- Toss hot pasta with half the olive oil dressing and set aside.
- Over barbecue grill, cook onion, bell pepper, and squash until
tender, turning from time to time and basting with remaining dressing.
(Takes about 5 minutes.)
- Cut vegetables into 1-inch pieces and add to pasta with cheese,
basil, dill, and mint.
- Salt and pepper to taste before serving.
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