Garden Vegetable Pasta Salad

• 1 pound fusilli or pasta of your choice
• 2 medium eggplant
• 2 medium zucchini
• 2 medium yellow summer squash
• 1 large red onion, cut into 1/2-inch slices
• 1 medium sweet red pepper, cut in half and seeds removed
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 plum tomatoes, chopped
• 1-1/2 cups (6 ounces each) crumbled feta cheese
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 2 tablespoons minced fresh parsley
• 
  PARMESAN VINAIGRETTE:
• 3/4 cup olive oil
• 1/3 cup grated Parmesan cheese
• 1/3 cup white wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
• Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
• Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 26 servings (3/4 cup each).