Prep Time
30 Mins
Cook Time
14 Mins
Grill Time
12 Mins
Stand Time
10 Mins
Chill Time
2 Hours
Yield
Makes 8 servings

How to Make It

Step 1

Cook pasta according to package directions; drain well.

Step 2

Cut bell pepper into 1-inch-wide strips. Cut off ends of zucchini and yellow squash; cut each lengthwise into 4 equal slices. Cut onion into 3/4-inch-thick rounds.

Step 3

Grill bell pepper, zucchini, yellow squash, and onion, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side until tender. Let stand 10 minutes, and coarsely chop.

Step 4

Place pasta in a large bowl, and stir in grilled vegetables, tomatoes, and cheese.

Step 5

Whisk together red wine vinegar and remaining ingredients; add to pasta mixture, tossing to coat. Cover and chill at least 2 hours or up to 6 hours.

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