1 lb rotini
1/4 lb smoked gouda, cubed
6 oz. reduced fat, reduced sodium salami, diced
12 cherry tomatoes, quartered
1/4 cup sliced pimiento-stuffed olives
1/3 cup pepperoncinis, chopped
grilled vegetables (directions below)
salt and pepper
8 leaves basil, chiffonade
1/4 cup olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons pesto
1 Tablespoon grated parmesan cheese
Whisk and set aside until salad is assembled.
1/4 cup reduced fat Italian dressing
1 medium eggplant, peeled and sliced 1/2 inch thick
1 small vidalia onion, 1/2 inch slices
1 medium yellow squash, 1/2 inch slices
1 medium red bell pepper, cut into 1 inch cubes
Grill over medium heat in grill basket sprayed with olive oil for about 3-5 minutes on each side, depending on how charred you want them, watch carefully. Great way to serve vegetables any day, not just with pasta salad. Can be oven roasted is well, if it's not good grilling weather. Oven roast on baking sheet at 425 for about 10-15 minutes.
While grilling vegetables, cook 1 lb. rotini noodles, drain and rinse with cold water. Once vegetables are grilled and cool enough to handle cut into bite size pieces. Toss grilled vegetables with pasta, cheese, salami, olives, pepperoncinis and tomatoes. Pour dressing over pasta mixture and stir mixing everything together. Add basil and salt and pepper to taste. Cover and refrigerate for several hours before serving.