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Grilled Vegi Pasta Salad

Grilled vegi pasta salad

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

1 pint cherry tomatoes

3/4 pound pasta (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 lemon juice

1/3 cup olive oil, plus more if needed

Salt and freshly ground black pepper, to taste

Bring a large bowl of salted water to a boil then cook pasta according to package directions. Drain.

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, cherry tomatoes and grilled vegetables in a large bowl. Mix in enough dressing to coat. Season to taste with salt and pepper.

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