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Grilled Veggie Pasta Salad Recipe

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This recipe for Grilled Veggie Pasta Salad is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small zucchini, halved lengthwise
1 red pepper-quartered
half a small red onion, cut into 1/2 inch thick slices
1/2 lb. asparagus, trimmed
3 T. olive oil, divided
4 cups cooked whole-grain corkscrew pasta
1 T. balsamic vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
Directions:
Directions:
Lightly brush vegetables with 1 T. olive oil. Place the vegetables on the rack of a medium-hot grill. Cover and grill for 3-5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, red pepper, and onion, turning once or until veggies are tender. Remove from grill, and allow to cool slightly.

Cut the veggies into 1/2 inch pieces and toss with the pasta in a large bowl. Add the remaining oil, balsamic vinegar, salt, and pepper to pasta mixture; toss together.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I have a grill basket for vegetables, so I cut all of my veggies first and grilled them that way. You could probably also do a foil packet for the vegetables on the grill too if that is easier.

 

 

 

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