Pasta Salad With Grilled Vegetables 🥗
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 8
Yield: 10 cups
Description:
Indulge in the delightful flavors of summer with this vibrant Pasta Salad With Grilled Vegetables recipe. Bursting with colors and textures, this dish is both nutritious and delicious. The combination of perfectly grilled vegetables, tender pasta, and a zesty dressing creates a harmony of flavors that will tantalize your taste buds. Whether you’re hosting a backyard barbecue or simply craving a light and refreshing meal, this pasta salad is sure to impress.
Ingredients:
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 3/4 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/8 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 3 ripe tomatoes
- 2 red bell peppers
- 3 zucchinis
- 1 red onion
- 12 ounces bow tie pasta
- 4 fresh basil leaves
Instructions:
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Prepare Dressing: In a large bowl, whisk together the red wine vinegar, water, salt, minced garlic, black pepper, and extra virgin olive oil until well combined.
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Marinate Tomatoes: Stir in the ripe tomatoes, allowing them to stand in the dressing for at least 20 minutes to extract their flavorful juices.
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Preheat Grill: Meanwhile, preheat your barbecue grill, ridged cast-iron grill pan, or broiler to medium-high heat.
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Prepare Vegetables: Spray the red bell peppers, zucchinis, and red onion with cooking spray to prevent sticking.
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Grill Vegetables: Grill or broil the vegetables, turning as needed, until they are slightly charred and tender. This typically takes about 16 to 18 minutes for peppers, 13 to 15 minutes for squashes, and 10 to 12 minutes for onions.
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Cut and Combine: Once grilled, transfer the vegetables to a cutting board. Cut the peppers into 1/2-inch-wide strips, the squashes into bite-size chunks, and separate the onion slices into rings (cutting large rings in half if necessary).
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Cook Pasta: In a large pot of boiling salted water, cook the bow tie pasta according to the package instructions until al dente. Drain well.
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Combine Ingredients: Add the grilled vegetables and cooked pasta to the bowl with the marinated tomatoes and dressing.
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Toss and Coat: Gently toss the ingredients together to mix and coat evenly with the flavorful dressing.
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Serve: This vibrant Pasta Salad With Grilled Vegetables is best served at room temperature, allowing the flavors to meld together beautifully. Garnish with fresh basil leaves for a pop of color and freshness.
Nutritional Information (per serving):
- Calories: 119.2
- Fat: 2.4g
- Saturated Fat: 0.5g
- Cholesterol: 16mg
- Sodium: 232.3mg
- Carbohydrates: 20.8g
- Fiber: 2.7g
- Sugar: 5.1g
- Protein: 4.5g
Recipe Notes:
- Feel free to customize this pasta salad with your favorite grilled vegetables, such as eggplant, mushrooms, or asparagus.
- For added flavor, you can toss the grilled vegetables with a drizzle of balsamic glaze before adding them to the salad.
- This recipe can be easily doubled or halved to accommodate your serving needs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply give it a quick toss before serving to redistribute the dressing.
