Description
A refreshing and vibrant grilled vegetable pasta salad, perfect for summer gatherings.
Ingredients
Scale
- 1 zucchini, chopped into hearty pieces
- 1 yellow squash, chopped into hearty pieces
- 1 red bell pepper, chopped into hearty pieces
- 1/2 red onion, chopped into hearty pieces
- 1 pint grape tomatoes, halved
- 2 Tbsp olive oil, for vegetables
- Pinch salt, for seasoning vegetables
- Pinch pepper, for seasoning vegetables
- 1 lb penne pasta, gluten-free
- 1/3 cup olive oil, for vinaigrette
- 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, for vinaigrette
- Freshly cracked pepper, to taste
- 1/4 bunch Italian parsley, for garnish
Instructions
- Prepare the Veggies: Start by chopping your zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes into hearty pieces. Ensure they are about the same size for even grilling.
- Season the Vegetables: Drizzle some olive oil over the chopped veggies and sprinkle with a pinch of salt and pepper. Toss everything together until well coated, creating a nice sheen.
- Grill the Veggies: Place the seasoned vegetables on a hot grill; they should sizzle as they hit the grates. Turn occasionally until they are tender and have nice char marks.
- Cook the Pasta: Boil your gluten-free penne pasta in salted water until it is al dente. It should feel firm but not crunchy. Drain and rinse with cold water.
- Mix the Vinaigrette: In a bowl, whisk together 1/3 cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, 1/2 Tbsp Dijon mustard, minced garlic, 1/2 tsp dried basil, 1/2 tsp salt, and freshly cracked pepper. Adjust with honey if needed for balance.
- Toss It All Together: In a large bowl, combine the cooked pasta and grilled veggies, then drizzle the vinaigrette over the top. Toss gently to coat without mushing the salad.
- Chill and Serve: Let the salad chill in the fridge for flavors to mingle. When ready to serve, add a sprinkle of fresh Italian parsley for garnish.
Notes
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days.
- Expert Tips: Salt the pasta cooking water for better flavor; about 1 tablespoon of salt will enhance it. Reserve some vinaigrette to add just before serving for more flavor.
- Reheating Instructions: Not applicable, as this dish is served chilled.
- Serving Suggestions: Serve chilled at summer barbecues. Pair with grilled chicken or fish for extra protein.
- Recipe Variations: Add grilled corn for sweetness. Incorporate feta cheese for creaminess. Use whole wheat pasta for a healthier option.
- Ingredient Notes: Select firm vegetables for grilling to avoid overcooking. You can substitute the penne pasta with any short pasta like farfalle or rotini if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 377.83
- Sugar: 0g
- Sodium: 300.23mg
- Fat: 16.41g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49.5g
- Fiber: 3.68g
- Protein: 8.66g
- Cholesterol: 0mg