How To Make Italian Summer Pasta Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a mild flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often less expensive and still flavorful.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: gluten-free pasta

Whole wheat pasta adds fiber while gluten-free options cater to dietary needs.

Start by preparing the vegetables for grilling: cut zucchini into planks about 1/4 inch thick.

Place baby bella mushrooms on the grill whole.

Season the zucchini and mushrooms with olive oil, salt, black pepper, and garlic powder.

Grill the vegetables until cooked and set aside.

In a large pot, bring water to a boil and season with salt and vinegar (red or white wine vinegar) and a bit of olive oil.

Cook the bonsa pasta according to package instructions until al dente; drain and cool.

While the pasta is cooking, prepare the raw vegetables: cut cherry tomatoes in half and set aside.

Dice yellow bell pepper and sweet Vidalia onion into medium-small pieces.

Chop figs and set aside (optional).

Chop Castle Vtrano olives and save the brine for the dressing.

Chop fresh basil into ribbons (about a cup once chopped).

Prepare the dressing: zest a full lemon and squeeze out about 2 tablespoons of lemon juice, straining out the seeds.

Mix lemon juice, olive brine, Dijon mustard (about 1.5 teaspoons), honey (1 tablespoon), salt, and black pepper in a bowl; add about 2 tablespoons of olive oil and whisk to combine.

Combine all the grilled vegetables, raw vegetables, and pasta in a large mixing bowl.

Pour the dressing over the salad and toss to coat all ingredients evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens