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Grilled Vegetable Pasta Salad

Name: Grilled Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 lb penne pasta; 1 red bell pepper; 1 yellow squash; 1 zucchini; 1 clove garlic, minced; 1 pint grape tomatoes; 1/2 red onion; 1/2 Tbsp Dijon mustard; 1/2 tsp dried basil; 1/2 tsp salt; 1/3 cup olive oil; 1/4 bunch Italian parsley; 2 Tbsp mayonnaise*; 2 Tbsp olive oil; 3 Tbsp balsamic vinegar; Freshly cracked pepper; Pinch Salt and Pepper

Category
Pasta
Cusine
American

What do you need?

How to make?

Ingredients

1 zucchini

1 yellow squash

1 red bell pepper

1/2 red onion

1 pint grape tomatoes

2 Tbsp olive oil

Pinch Salt and Pepper

1/3 cup olive oil

3 Tbsp balsamic vinegar

2 Tbsp mayonnaise*

1/2 Tbsp Dijon mustard

1 clove garlic, minced

1/2 tsp dried basil

1/2 tsp salt

Freshly cracked pepper

1 lb penne pasta

1/4 bunch Italian parsley

Directions

Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven's top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender . Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly . While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, mayonnaise, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined. ** Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves. In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.