Mediterranean Pasta Salad w/ Zucchini, Feta Cheese & Kalamata Olives

Vegetarian Grill Recipe

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The ketchup adds a wonderful flavor to this pasta salad.  It gives it that “barbecued” taste that goes well at any food gathering outdoors.  If you have trouble finding herbed oil, olive oil will work just fine.


  • 1 (1 lb.) box of shell pasta, cooked as directed and drained well
  • 3 Tbsp. herb-flavored oil
  • 2 cloves garlic
  • 1 Tbsp. ketchup
  • 3 small zucchini, quartered and sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 C feta cheese, crumbled
  • 1/2 C Kalamata olives
  • 1/4 C red onion, diced
  • 2 Tbsp. red wine vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


Lightly oil the grill grate, then heat the grill to medium-hot temperature. Place the cooked pasta into a large mixing bowl. Add 1 Tbsp. of the oil and toss to coat well. Place the remaining oil into a large mixing bowl. Stir in the garlic and ketchup until blended. Fold in the zucchini, peppers, and carrots, tossing to coat well. Place the vegetables on the grill and, tossing frequently, grill for 5 minutes or until lightly charred. Remove the vegetables and return to the bowl. Add the cheese, olives, and red onions to the vegetables. Pour the vinegar into the bowl and toss to combine the ingredients together. Season with the salt and pepper. Makes 6 servings.

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