The Mediterranean Pasta Salad

Let’s star by grilling our veggies!

Wash sweet peppers (I picked one red, one yellow just for the color effect) and put them in the oven at 200ºC until completely cooked. Then, when they are ready, place them in a ziplock bag and let’ em cool. Meanwhile grab a zucchini and slice it up. Do the same with the eggplant, and on a hot pan, first grill the zucchini, then grill the eggplant. When the sweet peppers are cooled, peel them and cut them into small strips. Place them in a bowl and squeeze in the lemon juice and a pinch of salt. Now cut each slice of zucchini into matches, and the eggplant into strips. Then place zucchini and eggplant in a big bowl.

Next up grab some cherry tomatoes. Cut them in half and add them to the bowl, then add in some black olives, and the grilled sweet peppers. Dress the veggies with 1 teaspoon of salt and olive oil. Stir around so all the ingredients get well coated.

Now cook the short cut pasta according to package instructions, adding about 1 tablespoon of salt. When the pasta is ready drain it and rinse it with cold water, to cool it down. Next up, add it to the bowl with the veggies and stir around. Now grab the feta cheese and cut it very small. Next chop up some fresh basil leaves and add both crumbled feta cheese and chopped basil leaves to the bowl. Stir all the ingredients together and your Mediterranean pasta salad is ready!

You can refrigerate it for a few hours or serve it immediately.