Kick off Fresh Veggie Day (6/16) by making this Grilled Veggie Pasta Salad. It’s a hit at parties and gatherings, but also great for meal prep lunches. For a protein boost consider adding in grilled diced chicken or ground chicken sausage.
Boil/Cook pasta, al dente, according to box directions. Let cool.
Grill veggies on a propane grill to desired tenderness. Let cool.
Once cooled, cut corn from the cob and dice up all other veggies.
Add cooked pasta and diced veggies to a large bowl.
Add in feta cheese.
Add in a 50/50 mix of BBQ sauce and Ranch dressing. The amount depends on your taste. (This is similar to or replacing the mayonnaise in a traditional macaroni salad. You want enough to cover/coat the pasta and veggies.)
Stir/mix well and enjoy!
It is best to let this sit overnight. May need more BBQ/Ranch sauce the next day as the pasta will absorb some of it. Enjoy for up to a week or so.