Grilled Vegetable Rigatoni with Feta

45 Minutes or less, 60 Minutes or less, 90 Minutes or less, Appetizers, Cheese, Classics, Cold Dishes, Dinner, Easy Prep, Heart healthy / DASH diet, Kid-friendly, Lunch, Make-ahead, Mediterranean, Packable, Parties / Feed a crowd, Recipes, Short, Sides, Vegan

Grilled Vegetable Rigatoni with Feta

Fresh veggies are one of pasta’s best friends and they are at their best in this rigatoni recipe! Break out the grill on a beautiful day (or the grill pan on a dreary one!) and enjoy the delicious flavors of this healthy dish.

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Grilled Vegetable Rigatoni with Feta

Prep Time 45 minutes

Servings 6 Servings

Calories 170 kcal

Ingredients

4 oz. rigatoni
1 Tbsp./½ oz. vegetable oil
1 each/8 oz. baby eggplant ¼” sliced
½ each medium/8 oz. zucchini ¼” sliced
2 ears corn
3 cups/12 oz. medium diced tomato
2 oz. crumbled feta
2 Tbsp./1 oz. balsamic vinaigrette
2 Tbsp. parsley

Instructions

Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions. Drain and reserve.
Heat a grill pan or outdoor grill over medium high heat. Brush the vegetable oil on both sides of the eggplant and zucchini and all over the corn. Sprinkle with salt and pepper.
Grill the eggplant and zucchini on both sides until vegetables are softened and have nice grill marks (about 2 minutes per side). Grill corn turning until all sides have grill marks.
Roughly chop the eggplant and zucchini. Remove corn kernels from the cob. Place in a large bowl.
Add the tomato, feta, rigatoni, vinaigrette and parsley. Toss to combine. Taste and adjust seasoning.

Recipe Notes

An exclusive SharethePasta.org recipe.

Nutrition Facts

Grilled Vegetable Rigatoni with Feta

Amount Per Serving

Calories 170 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 116mg5%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 6g7%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.