[print-me do_not_print=”img”]INGREDIENTS:

• 3 cups cooked rotini pasta

• 6 tablespoons extra-virgin olive oil, divided

• 1/2 medium eggplant, chopped into 2” pieces

• 1 medium zucchini, chopped into 2” pieces

• 1 medium summer squash, chopped into 2” pieces

• 1 medium red pepper, sliced

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 8 tablespoons mayonnaise

• 4 teaspoons red wine vinegar

• 2 teaspoons balsamic vinegar

• Juice from 1 lemon

• 3 cloves garlic, minced

• 1 teaspoon chopped fresh oregano

• 2 tablespoons chopped fresh basil

• 1/3 cup crumbled goat cheese

DIRECTIONS:

In a large mixing bowl toss the cooked pasta in 2 tablespoons of olive oil. In a medium mixing bowl toss the cut vegetables in the remaining olive oil. Season to taste with salt and pepper. Heat a grill or grill pan over medium-high heat. Grill until the vegetables are tender and have grill marks, about 5 minutes, turning half way through. Remove to a plate. In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together. Add the sauce to the pasta and toss to combine. Then add the vegetables, oregano, basil and chévre then toss again so all ingredients are incorporated. Serve chilled or at room temperature.