Grilled Vegetable Pasta Salad
Ingredients
Grilled Vegetables
-
1
whole
zucchini
-
1
whole
yellow squash
-
1
whole
red bell pepper
-
½
whole
red onion
-
1
pint
grape tomatoes
-
2
Tbsp
olive oil
-
pinch
salt
-
pinch
pepper
Creamy Balsamic Vinaigrette
-
⅓
cup
olive oil
-
3
Tbsp
balsamic vinegar
-
2
Tbsp
mayonnaise
-
½
Tbsp
Dijon mustard
-
1
clove
garlic, minced
-
½
tsp
dried basil
-
½
tsp
salt
-
to taste
freshly cracked pepper
Salad
-
1
lb
penne pasta
-
¼
bunch
Italian parsley (flat leaf)
Instructions
- Wash and prepare the vegetables by cutting them into large pieces.
- Drizzle olive oil over the vegetables and toss to coat, then season with salt and pepper.
- Grill the vegetables until charred and tender, or broil in the oven for 10-15 minutes.
- Allow the grilled vegetables to cool slightly.
- Bring a pot of salted water to a boil and cook the pasta until tender, then drain and cool.
- Prepare the creamy balsamic vinaigrette by whisking together all the vinaigrette ingredients.
- Chop the cooled vegetables and parsley into smaller pieces.
- In a large bowl, combine the pasta, vegetables, and parsley, then add the vinaigrette and mix gently.
- Serve immediately or refrigerate until ready to eat.
Nutrition Facts (estimated)
Servings
8
Calories
378
Total fat
16.41g
Total carbohydrates
49.5g
Total protein
8.66g
Sodium
300mg
Cholesterol
0mg
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