Grilled Spring Vegetable Pasta Salad
Lemon basil vinaigrette takes this simple grilled vegetable pasta salad to a new level.
Ingredients
- 2 cups (200 grams) dried pasta use any you prefer
- 2 medium green zucchini/courgette sliced lengthwise
- 2 medium yellow zucchini/courgette sliced lengthwise
- 2 medium red peppers cut into large pieces
- 1 medium fennel bulb cut into large slices
- ¼ pound (113 grams) asparagus
- Olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 2 tablespoons fresh basil chopped
- Grilled lemon basil vinaigrette
Instructions
- Cook the pasta according to package directions.
- Preheat your grill.
- When the pasta is cooked, drain and add to a large mixing bowl. Add a little lemon basil vinaigrette, just enough to prevent the pasta from sticking together. Set aside and allow to cool.
- Add the vegetables to a large bowl and drizzle with olive oil, salt, and pepper. Use your hands or tongs to mix and coat the vegetables well.
- Add the vegetables to a hot grill and grill until you start to see char marks (times will vary with each vegetable so check every couple of minutes). Turn the vegetables and grill until charred on the other side. Remove the vegetables and allow them to cool slightly to handle.
- Cut the vegetables into bite-size pieces and add to the pasta.
- Add the fresh basil and drizzle in the vinaigrette however much you like, to taste.
- Serve immediately or keep in a sealed container refrigerated for up to 5 days.
Nutrition
Serving: 1 | Calories: 149kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 152mg | Fiber: 4g | Sugar: 7g