This grilled vegetable pasta salad is made by lightly charring zucchini and eggplant on a grill, then tossing them with cold pasta in an olive-oil dressing. Easy to pack into containers, it fits equally well on a party table or as a snack.
Cook the pasta in salted water according to the package directions, then drain, rinse with cold water, and set aside.
Brush the zucchini and eggplant slices with olive oil. Grill over medium heat for 10 minutes, turning occasionally, until the edges are lightly charred.
Coarsely chop the grilled vegetables and toss them with the pasta, tomato, olive oil, lemon juice, thyme, and salt. Serve at room temperature or cold.
Rinse the pasta with cold water after cooking, or it may stick together in the salad. Do not overcook the vegetables; lightly charred edges are enough. Contains wheat/gluten (pasta).
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