Рецепт Simply Grilled Vegetable Pasta Salad Recipe
Simply Grilled Vegetable Pasta Salad Recipe
by Joanne on July 20, 2013 · 4 comments
We got our hands dirty with our very first garden. Being gardening newbies is fun — multiple trips to the nursery for supplies, brand new gardening hats and our recent zen-like acceptance of weeds.
So far, our most successful crop is basil (like, seriously successful). It’s practically coming out of our ears. (By the way, do you want some basil?) Tomatoes are showing promise, but right now we’re in a how-may-ways-can-we-use-basil-today kind of mood.
This pasta salad fits the bill. It’s incredibly simple.
Perfect summer food. Simply grilled veggies, curly pasta and a lemony-basil dressing.
Lightly seasoned vegetables are grilled just enough so they’re still crisp, but long enough to char the edges. Then, we add them to extra curly pasta and toss everything with a lemony-basil dressing.
I fell in love with it immediately, but Adam thinks it’s best eaten at room temperature. So this is perfect for picnics or barbecues. You could even toss some grilled chicken or shrimp on top.
This really is perfect summer food. Light, crisp veggies a little bit of pasta and a fresh dressing. We just love it.
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Grilled Vegetable Pasta Salad Recipe
Lightly seasoned vegetables are grilled just enough so they’re still crisp, but long enough to char the edges are tossed with extra curly pasta and a lemony-basil dressing. This is perfect summer food — enjoy warm or at room temperature.
What You Need to Know: This can be prepared up to 8 hours ahead. Just cover and refrigerate. Then, bring to room temperature or warm before serving. The longer the salad sits, the basil will loose some of its bright green color. It sill tastes delicious.
Special Equipment: Grill pan or barbecue.
Created By: Joanne and Adam Gallagher
Yield: 6 (1 1/2 cup) servings
Ingredients
- 2 medium zucchini, sliced into long 1/4-inch strips
- 1 red onion, sliced into 1/4-inch rings
- 2 bell peppers, seeds removed and quartered
- 3/4 pound (340 g) pasta (cavatappi, fusilli or penne work well)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Lemony-Basil Dressing
- 2/3 cup basil leaves
- 1 tablespoon Dijon-style mustard
- 1 teaspoon honey, plus more to taste
- 2 teaspoons lemon peel
- 1/3 cup (80 ml) lemon juice
- 1/3 cup (80 ml) olive oil, plus more if needed
- Salt and freshly ground black pepper, to taste
Method
Bring a large bowl of salted water to a boil then cook pasta according to package directions. Drain.
Prepare Vegetables
Heat a grill pan over medium heat or prepare an outdoor grill or barbecue (medium heat).
Toss vegetables with 2 tablespoons of oil then season with salt and pepper. Grill vegetables, turning occasionally, until cooked through and edges are beginning to brown; 8 to 10 minutes. Cut vegetables into 1/2-inch pieces. (If using a grill pan, you might need to grill vegetables in batches).
Prepare Lemony Basil Dressing
Blend basil, mustard, honey, lemon peel and the lemon juice in a processor or blender, scraping down sides of bowl as needed. With the machine running, gradually add the olive oil and blend until creamy. (If the dressing is too thick, add 1 to 2 tablespoons more olive oil). Season dressing to taste with salt and pepper.
Combine cooked and drained pasta and grilled vegetables in a large bowl. Mix in enough dressing to coat. Season to taste with salt and pepper.
Note: Can be prepared up to 8 hours ahead. Cover and refrigerate. Bring to room temperature or warm before serving.
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About the Author
Joanne
I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.
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