Friday, July 23, 2010

Mediterranean Pasta Salad

1 lb. shell pasta
1 8oz. pkg. sliced baby portobellos
1 green zucchini, halved and sliced
1 can of black olives, drained
1 small jar of green olives, drained
1 small jar (6-8oz.) roasted red peppers, julienned
3/4 cup celery, chopped
olive oil. to coat salad (3 to 1 ratio with vinegar)
white wine vinegar
1 tbsp. dried basil
1 tsp. dried oregano
sea salt and black pepper to taste

Preheat the grill to "low" setting. Make a foil pouch and add zucchini, mushrooms, and peppers. Lightly coat with olive oil, salt and pepper. grill for about 20-25 minutes. While veggies are grilling cook pasta according to pkg directions, (chop celery while cooking pasta.) Place pasta into a large mixing bowl with the olives, grilled veggies, and celery. Lightly coat with oil and a few splashes of vinegar. Season with basil, oregano, salt and pepper. Chill for 1 hour before serving.