Description

Put those leftover BBQ or party ingredients to another use by using them in a pasta salad. For a better flavor, make a day in advance.

Ingredients

• Red Wine Vinaigrette: (2 c.)
• 1 c. extra virgin olive oil
• 1/3 c. red wine vinegar
• 2 T. water
• 4 cloves garlic, finely grated
• 2 t. Dijon mustard
• 2 t. dried oregano
• 2 t. granulated onion
• 1 pinch crushed red pepper flakes
• 2 t. kosher salt
• 1 t. freshly ground black pepper
• 2 T. honey
• Pasta Salad:
• 1 lb. tri-color fusilli
• 2 c. diced grilled zucchini
• 2 c. diced grilled bell pepper
• 2 c. grilled corn, kernels cut off the cob
• 2 c. diced grilled onion
• 2 c. halved cherry tomatoes
• 1 can pitted black olives, drained
• 1/2 lb. diced feta
• 2 c. red wine vinaigrette

Steps

1. Red Wine Vinaigrette:
2. Combine all dressing ingredients into a jar/container with an air-tight lid; shake vigorously. Refrigerate until ready to use.
3. Pasta Salad: