Cold Vegetable Pasta Primavera

(from Jennerosity’s recipe box)

Source: The Healthy Kitchen by Andrew Weil and Rosie Daley

Serves 6 people

Categories: pasta, vegetables, vegetarian


  • Seasoning:
  • 1/4 cup olive oil
  • 1 Tbsp Italian seasoning
  • 1/8 tsp cayenne pepper (opt)
  • 1/4 tsp salt
  • 1/8 tsp coarsely cracked black pepper
  • Grilled Vegetables:
  • 1 zucchini, cut lengthwise into slices 1/2 inch thick
  • 2 summer squash, cut lengthwise into slices 1/2 inch thick
  • 4 Japanese eggplants, cut lengthwise into slices 1/2 inch thick
  • 1 onion, cut into 1/2 inch slices
  • 1 red bell pepper, stem and seeds removed, cut lengthwise into 3/4 inch slices
  • Pasta Sauce:
  • 1 Tbsp minced garlic
  • 3 Tbsp finely minced shallots or white onions
  • Juice from 1 lemon (about 1/4 cup)
  • 1/4 cup balsamic or red wine vinegar
  • 4 Tbsp olive oil
  • 6 cups peeled, seeded, and diced tomatoes
  • 1 tsp salt
  • 1 pound fusilli
  • 1 tsp grated lemon zest
  • 1/2 tsp freshly ground black pepper
  • 20 fresh basil leaves, shredded
  • 1 cup sliced green or black olives
  • 1/4 cup capers
  • 1 cup cubed feta cheese


  1. mix all the seasoning ingredients together in a large bowl, then put in the sliced vegetables and toss until all the vegetables are completely coated.

  2. spread out the vegetables on the grill and cook over medium-low heat for 1 1/2 minutes on each side.

  3. Sauce: mix the garlic, minced shallots, lemon juice, vinegar, and 3 tablespoons of the olive oil together in a bowl.

  4. Place the tomatoes in a blender or food processor to puree, then add them to the bowl. Cover and refrigerate.

  5. Bring a large pot of water and 1/2 teaspoon of the salt to a boil and cook the pasta until it is done. Drain through a colander.

  6. Transfer the pasta to a large bowl and toss with the remaining 1 Tbsp of olive oil. Add the grated lemon zest, pepper, the remaining 1/2 tsp salt, and the grilled vegetables and toss again.

  7. Remove the sauce from the refrigerator just before you are ready to serve, and mix the shredded basil leaves until they are evenly distributed throughout the sauce.

  8. Pour the sauce over the pasta and grilled vegetables, add the olives and capers, and toss until all the strands of pasta and the vegetables are evenly coated.

  9. Top with sprinkles of feta cheese and serve.

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