Tuesday, June 21, 2011

Grilled Veggie Fusilli salad

Great Summer Patio Party Dish!


2 large roasted red peppers chopped
2 zuchinni
1 diced yellow bell pepper
2 large portobello mushrooms
2 red onions
feta cheese
3 tbsp of olive oil
1 carton of cherry tomatoes sliced in halves
3 1/2 cups of fusilli pasta
1 tsp of freshly chopped basil
1 tsp of fresh oregano
salt and pepper to taste
Black olives (optional)


sautee veggies in non stick pan

cook pasta in boiling water

Drain & let pasta cool for ten minutes

add olive oil, basil, oregano and S&P to pasta

add sauteed veggies to pasta
top with crumbled feta cheese and black olives when ready to serve

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