Grilled Summer Vegetable Pasta Salad
Grilled Summer Vegetable Pasta Salad is a mixture of delicious pasta mixed with the cream of the summer crops veggies. These crisp grilled vegetables along with rotini pasta are tossed in a light dressing and loaded with beautiful color and flavor.
Servings: 10
Ingredients
- 1 lb pasta (I used rotini)
Summer Vegetables
- 2 medium zucchini squash
- 2 medium yellow squash
- 2 ears corn
- ½ red onion
- 1 lb asparagus
- 2 bell peppers sliced thick , (I use an assortment of colors)
- olive oil to brush on veggies
Dressing
- 4 tbsp olive oil
- 4 tbsp dijon mustard
- 4 tbsp red wine vinegar (I use 2)
- 1 lemon juiced
- 2 tsp basil dried
- 2 tsp parsley dried
- 2 tsp oregano dried
- salt and pepper to tast
Toppings
- 2 to 4 ounces feta cheese
- ½ pint grape tomatoes sliced in half
Instructions
- Cook pasta according to package instructions in salted water. Drain and let cool while cooking.
- Mix dressing ingredients together in a measuring bowl.
- Slice squash and onion into halves or large slices. Slice bell pepper into thick ringed slices. Leave corn and asparagus whole. Brush on or drizzle with olive oil and sprinkle with salt to taste.
- Set outdoor grill to high heat or cast iron grill over medium high heat. Grill until al dente or desired doneness. Remove and slice into bite sized chunks. Run knife down corn to remove kernels.
- In a large bowl toss pasta, vegetables, and dressing together.
- Top with feta cheese and tomatoes.
- Serve immediately warm or cover and refrigerate until serving.
Notes
As it sits in the refrigerator the flavors intensify. I typically make this the morning I am serving and let it sit in the refrigeration for a few hours to overnight.
Nutrition
Serving: 11 serving | Calories: 264kcal | Carbohydrates: 30g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 467mg | Fiber: 5g | Sugar: 7g
Find it online:
www.soulfullymade.com/grilled-summer-vegetable-pasta-salad/