Garden Vegetable Pasta Salad Recipe

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Garden Vegetable Pasta Salad
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  1. Cook pasta according to package directions; 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-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, 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 cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 26 servings (3/4 cup each).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 147.48 Kcal (617 kJ)
Calories from fat 87.67 Kcal
% Daily Value*
Total Fat 9.74g 15%
Cholesterol 2.75mg 1%
Sodium 190.16mg 8%
Potassium 128.6mg 3%
Total Carbs 12.69g 4%
Sugars 2.62g 10%
Dietary Fiber 1.97g 8%
Protein 2.71g 5%
Vitamin C 9.4mg 16%
Iron 0.3mg 2%
Calcium 32.9mg 3%
Amount Per 100 g
Calories 163.07 Kcal (683 kJ)
Calories from fat 96.93 Kcal
% Daily Value*
Total Fat 10.77g 15%
Cholesterol 3.04mg 1%
Sodium 210.26mg 8%
Potassium 142.2mg 3%
Total Carbs 14.03g 4%
Sugars 2.89g 10%
Dietary Fiber 2.18g 8%
Protein 2.99g 5%
Vitamin C 10.4mg 16%
Iron 0.3mg 2%
Calcium 36.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 4

Good Points

  • saturated fat free,
  • low cholesterol

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