The pasta serves as another ingredient in this salad, not the predominant one.  The vegetables can be grilled or roasted over high heat.

¼ c olive oil

1 red onion

2 red peppers

1 zucchini, halved

1 eggplant, sliced into half-inch rounds

½ a basket (4oz) heirloom cherry tomatoes, halved

1 medium sized beefsteak or heirloom tomato, chopped fine

1 large garlic clove, minced

10 Italian or Greek blend olives, cut off the pits

2 celery stalks, chopped

½ t red pepper flakes

¼ c parsley, chopped

¼ c basil, chopped

1T oregano, chopped

1T red wine vinegar

1T balsamic vinegar

½ c cubed cheese of your choice

½ box of pasta of your choice

 

If grilling: Rub peppers, onion, zucchini and eggplant with a little bit of olive oil and season.  Grill until peppers are black, onions are soft and zucchini and eggplant are just done. Cut into chunks.

If roasting: Preheat oven to 500.  Quarter onions, discarding the root, and toss with 1t of olive oil and salt and pepper to taste. Spread out on an oiled sheet pan and cook for 5 minutes. Meanwhile, cut the peppers into similar sized chunks, toss with the same amount of oil, salt and pepper and add to the same sheet pan after 5 minutes.  Now cut eggplant into quarters and ½ inch slices, oil and season the same way and spread out on another oiled baking sheet.  Lastly, cut the zucchini into ½ inch pieces, oil and season and add them to the eggplant after the eggplant has been cooking for 5 minutes.  Toss around the cooking vegetables at this time and let cook, checking every 5-10 minutes until all vegetables are cooked to desired doneness.

Meanwhile, bring enough water to cook the pasta to a boil.  Combine all of the remaining ingredients with the exception of the cheese and pasta with 2T of the oil in a salad bowl, season and toss.

Cook the pasta in the water as directed and drain.  Toss with 1T of olive oil, salt and let sit to cool for 10 minutes, flipping now and then to circulate the heat.  Toss with the pasta.  Add cheese and a drizzle of olive oil, toss and serve.

Cooking time: approximately 50 minutes

Serves 4