Summer just got tastier! Forget limp, boring pasta salads – this Grilled Vegetable Pasta Salad is bursting with vibrant flavor and satisfying texture. Imagine juicy grilled zucchini and peppers mingling with sweet corn, creamy mozzarella, and perfectly cooked pasta, all tossed in a light and zesty lemon vinaigrette. It's the perfect side dish for a barbecue, a light lunch, or a satisfying weeknight dinner. This recipe is surprisingly easy to make, using readily available ingredients and minimal prep time.
The smoky char from the grill elevates the vegetables to a whole new level, creating a depth of flavor that's unmatched. This Grilled Vegetable Pasta Salad is incredibly versatile too; feel free to customize it with your favorite vegetables or add protein like grilled chicken or shrimp. Ready to create this delicious and healthy summer meal? Let's dive into the step-by-step instructions!
Tools Needed
- Grill
- Bowl
- Knife
- Vegetable Peeler
Ingredients
- Pasta: 1 package
- Asparagus: 1 bunch
- Bell Peppers (yellow and red): 1 each
- Zucchini: 2
- Sicilian Eggplants: 2
- Red Onion: 1
- Dijon Mustard: 1 tablespoon
- Olive Oil: ½ cup
- Balsamic Vinegar: ¼ cup
- Garlic: 2 cloves, minced
- Parmesan Cheese: null
- Basil: null
- Salt: null
- Pepper: null
Step-by-Step Instructions
Step 1. Prepare Pasta and Vegetables
- Cook pasta according to package directions. Toss with a little olive oil to prevent sticking.
- Slice bell peppers, zucchini, eggplants, and red onion.
- Roughly chop the grilled vegetables.
Step 2. Grill and Dress the Vegetables
- Season vegetables with salt, pepper, and olive oil.
- Grill vegetables until nicely caramelized and slightly softened, about 2-3 minutes per side.
- Combine Dijon mustard, balsamic vinegar, minced garlic, salt, pepper, and olive oil in a bowl. Whisk until emulsified.
- Chop fresh basil and add to the dressing.
- Add the hot grilled vegetables to the dressing and toss to coat. Let them sit to absorb flavors.
Step 3. Combine and Season the Salad
- Combine the chopped vegetables with the cooked pasta.
- Pour the remaining dressing over the pasta and vegetable mixture.
- Add grated Parmesan cheese and mix well.
Step 4. Serve and Garnish
- Plate the pasta salad and garnish with additional Parmesan cheese shavings and fresh basil.
Read more: Sicilian Penne with Cauliflower: A Flavorful Mediterranean Dish
Tips
- Grilling the vegetables adds a delicious smoky flavor.
- Adding the hot vegetables to the dressing helps them absorb the flavors better.
Nutrition
- N/A
FAQs
1. Can I make this pasta salad ahead of time?
Yes! It's even better the next day after the flavors have melded. Just store it in an airtight container in the refrigerator.
2. What kind of pasta is best for this recipe?
Use any pasta you like! Rotini, farfalle, or penne work well because they hold the dressing nicely. Just be sure to cook it al dente.
3. Can I substitute the vegetables?
Absolutely! Feel free to swap out vegetables based on your preference and what's in season. Bell peppers, onions, eggplant, and asparagus would all be delicious additions.
This Grilled Vegetable Pasta Salad is the perfect embodiment of summer on a plate – fresh, flavorful, and effortlessly delicious. Enjoy this vibrant and healthy meal as a side dish or light lunch, impressing your family and friends with minimal effort. Now go forth and grill!