Loaded with tons grilled vegetables such as eggplant, zucchini and roasted roasted bell peppers, topped with a generous amount of creamy goat cheese, this Grilled Vegetables and Goat Cheese Pasta Salad will be the star of your summer meals!
Course Salad
Cuisine American
Keyword Eggplant, Goat Cheese, Roasted Bell Peppers, Rotini, Zucchini
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 428kcal
Author Sonia! The Healthy Foodie
Ingredients
10ozwhole wheat rotini(or other short pasta of your choice)
Preheat your outdoor grill to medium-high heat and cook the pasta per instructions on the package. When cooked, drain and set aside.
Meanwile, slice the eggplant and zucchini crosswise into 1″ thick slices, then cut the bell pepper in half, remove the seeds and stalk and smash it with the palm of your hand to make it as flat as possible.
Brush the vegetables on both sides with a little bit of olive oil then sprinkle generously with salt and pepper.
Place the vegetables directly on the grill and grill them until they get nice grill marks on them, about 4-5 minutes per side
Remove the vegetables and let them rest for a few minutes, until you can safely handle them, then cut them into manageable bite size pieces.
Combine the cooked pasta, grilled veggies, olive oil, lemon juice, fresh basil, garlic, salt and pepper and toss gently until well combined; adjust seasoning as needed.
Transfer to serving plate and sprinkle crumbled goat cheese and more fresh basil, if desired.
Serve warm or cold; you can serve your salad immediately or refrigerate it until ready to eat, up to 24 hours.