Memorial Day is the unofficial start to summer. Now that most people have been vaccinated for covid, we look forward to safely gathering with friends and family around the grill and the pool.
I've been making this dish for over 15 years. It's scrumptious and simple!
1# short pasta (penne, fusilli, etc.)
1 large red pepper
1 medium zucchini
1 medium yellow squash
1/2 cup Kalamata olives
1/2 cherry tomatoes, halved
1 T garlic, minced
1 T fresh oregano (1 tsp dried)
6 oz crumbled feta
4 T olive oil
1 T balsamic vinegar
1/2 cup chopped fresh herbs (flat leaf parsley, basil), optional
1. Cook pasta in boiling salted water according to directions. Do not overcook. Drain and set aside.
2. Slice red pepper in half, core and seed. Cut zucchini and squash into 2" x 1/2" strips. Brush vegetables lightly with olive oil and season with salt and pepper. Grill vegetables until slightly tender, set aside to cool. Remove skin from red pepper and cut into thin slices.
3. In a large mixing bowl, add vegetables, pasta and remaining ingredients and toss gently until blended. Season with salt and pepper if needed.
4. Cover and refrigerate until cool.