This is a nice, filling salad that will easily work for a meal, and is conveniently vegetarian. Fletch doesn’t know it yet, but we are about to start “Meatless Mondays”, just in time for his favorite season: BBQ. Veggie kebabs anyone? Anyway, the point is that this recipe will definitely be bookmarked :)
Ingredients
salad
zucchini (green and yellow)
eggplant
red pepper
sundried tomatoes
olive oil
fusilli pasta
asiago or parmesan cheese
oregano
salt & pepper
dressing
olive oil
white wine vinegar
crushed garlic
Instructions
1. Cut vegetables into bite sized pieces. Along with sundried tomatoes, toss with olive oil, salt, pepper, and oregano.
2. Roast at 425F for 20-25 minutes or until tender.
3. Cook fusilli according to package directions (I prefer al dente for pasta salad).
4. Rinse cooked pasta in cold water and allow to cool.
5. Allow cooked vegetables to cool.
6. Toss pasta, vegetables, olive oil, white wine vinegar and shredded cheese.
Eat!
