Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

  • 2 bell peppers, sliced thick
  • 1 medium zucchini, sliced into rounds
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, chopped
  • 1 tablespoon avocado oil
  • 1 cup feta cheese, crumbled and divided
  • 5 springs Italian parsley, chopped and divided
  • 4 servings Kaslo Sourdough Classic Rotini Pasta
  • 3 tablespoons balsamic vinaigrette¬†
  • Salt and pepper

Instructions:

  1. Slice bell peppers and zucchini and coat with oil. Place on a heated bbq and cook for 10 minutes flipping half way. Remove from heat and set aside.
  2. Meanwhile boil a pot of water with a scant of salt. Add pasta and cook to desired firmness. Drain and set aside to cool.
  3. Prep cucumber, tomatoes, and Italian parsley, and add to a large casserole dish. 
  4. Add grilled veggies and half of crumbled feta to the casserole dish.
  5. Mix in the cooked pasta and balsamic vinaigrette.
  6. Top with remaining feta and parsley.
  7. Add salt and pepper to taste.

 

Serve and Enjoy!

Shop Now for our Classic Sourdough Pasta!

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