Pasta Salad with Mediterranean Vegetables Recipe

Prep time: 10 minutes
Cook time: 20 minutes
Yield 2 servings 


1 medium zucchini, cut in half lengthwise
1 medium yellow squash, cut half lengthwise
1 medium red bell pepper
1 medium green bell pepper
Salt and black pepper
Olive oil
½ cup shredded fresh spinach leaves
½ lb boiled pasta
2 tbsp. Sabra Spanish Eggplant 


Drizzle squash and peppers with olive oil and season with salt and pepper.

Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through.

Remove from grill and allow to cool.

Peel roasted peppers and remove stem and seeds.

Cut peppers and squash into 1-inch cubes.

In a large bowl, combine grilled vegetables with pasta, Sabra Spanish Eggplant.

Garnish with ½ cup shredded fresh spinach leaves.

Serve warm or room temperature.

Recipe by Colombe Jacobsen