Grilled Zucchini And Pepper Bow Tie Pasta With Balsamic Vinaigrette And Feta Cheese

Grilled Zucchini And Pepper Bow Tie Pasta Salad 

With Balsamic Vinaigrette And Fetta Cheese   

Ingredients:

2/3 cup extra-virgin olive oil

3 tablespoons minced fresh Italian parsley

2 tablespoons minced fresh basil

1 tablespoon minced fresh oregano

3 cloves garlic, minced

4 medium zucchini

1 medium red onion

2 yellow bell peppers

1 cup halved cherry tomatoes

12 oz. bow tie pasta

3 tablespoons balsamic vinegar

6 to 8 oz. sheep’s milk feta cheese, crumbled 

1/2 cup slivered Kalamata olives

1/3 cup toasted pine nuts

Directions:

In a large bowl combine the olive oil, parsley, basil, oregano and garlic. Trim off ends of zucchini and slice lengthwise into thirds. Peel onions and slice across into 3/4-inch-thick circles. Quarter yellow peppers and remove all seeds and membrane. Add sliced vegetables to the oil mixture and turn to coat. The vegetables may marinate for several hours or they may be grilled immediately.

Preheat grill. Remove the vegetables from the marinade, saving the bowl with any leftover marinade still in it. Cook the marinated vegetables on the grill 4 to 5 minutes per side or until browned and softened. Remove vegetables to a cutting board and coarsely chop.

Meanwhile, cook the pasta in a large pot of boiling salted water for 8 to 10 minutes or until done. Drain and rinse to cool slightly in cold water. Transfer pasta to the reserved large bowl; toss with any remaining marinade left in the bowl. Toss chopped vegetables into the pasta. Toss in the tomatoes, balsamic vinegar, feta and olives. Serve warm or at room temperature sprinkled with pine nuts.  Serves 6 to 8