Categories: Diabetic

Ingredients

• 1 lb fusilli pasta
• 2 medium eggplant
• 2 medium zucchini
• 2 medium yellow summer squash
• 1 large red onion, cut into 1/2-inch slices
• 1 medium sweet red pepper, cut into half and seeds removed
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 plum tomatoes, chopped
• 1 1/2 cups crumbled feta
• 2- 2.25 oz cans sliced ripe olives, drained
• 2 tbsp minced fresh parsley
• Parmesan Vinaigrette:
• 3/4 cup olive oil
• 1/3 cup grated Parmesan
• 1/3 cup white wine vinegar
• 3 tbsp lemon juice
• 1 tsp sugar
• 1 garlic clove, minced
• 1 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp pepper

Directions

1. Cook pasta as directed; drain and rinse in cold water. Place in a large bowl and set aside.

2. Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-inch slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill veggies, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.

3. Add the tomatoes, feta, olives, parsley and grilled veggies to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

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