Pasta Salad with Grilled Eggplant and Feta

This cool pasta dish makes a great side for grilled lamb chops or burgers. If you like, substitute goat cheese or diced fresh mozzarella for the feta.

For the vinaigrette

• 1/4 cup extra-virgin olive oil
• 1 small clove garlic, mashed to a paste with a pinch of kosher salt
• 1 Tbs. red wine vinegar, more to taste
• Kosher salt and freshly ground black pepper

For the salad

• Kosher salt
• 1/2 lb. dried penne, cellentani, or rotini pasta
• 1 medium globe eggplant, trimmed and cut into 1/2-inch thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• 1/2 cup small-diced red bell pepper
• 1/4 cup chopped fresh  basil or flat-leaf parsley
• 1/2 cup crumbled feta

Make the vinaigrette

In a small bowl, whisk the olive oil with the garlic, and vinegar. Season with a pinch each of salt and pepper.

Make the salad

Bring a large pot of well-salted water to a boil over medium-high heat. Cook the pasta until al dente and drain.

Meanwhile, prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, another 3 to 4 minutes. The interior should be grayish and soft rather than white and hard. Dice the eggplant.

In a large bowl, combine the cooked pasta and 1-1/2 cups of the diced eggplant. Add the pepper, basil or parsley, feta, and vinaigrette and toss. Adjust the salt, pepper, and vinegar to taste. Serve warm or at room temperature.