Grilled Mediterranean Vegetable Penne with Feta and Walnuts

1. Prepare the Grill

Prepare your grill for direct-heat cooking on high heat.

2. Season and Grill Vegetables

Arrange the zucchini, red bell pepper, yellow bell pepper, and red onion slices on a baking sheet. Brush them generously with olive oil and sprinkle with coarse kosher salt and freshly ground pepper to season. Once the grill is hot, arrange the vegetables on the grill grate and cover. Cook them for about 5 minutes on each side until the vegetables are tender and lightly browned. After grilling, remove the vegetables from the grill and cut them into 1-inch pieces.

3. Cook the Penne

Bring a large pot of salted water to a boil and add the penne. Cook the pasta until it is al dente, which should take about 11 minutes. Once cooked, drain the pasta and transfer it to a large bowl.

4. Combine Ingredients

Add the grilled vegetables, 3 tablespoons of extra-virgin olive oil, minced fresh herbs, minced red chile, finely chopped kalamata olives, and finely chopped walnuts to the bowl with the pasta. Toss everything together to combine, ensuring that the pasta and vegetables are evenly coated with the olive oil and herbs. Season the mixture with salt and pepper to taste.

5. Add Feta Cheese and Serve

Sprinkle the finely chopped feta cheese over the pasta and gently toss to distribute the cheese throughout the dish. Serve the Grilled Mediterranean Vegetable Penne with Feta and Walnuts immediately.