Grilled Veggie Pasta Salad

I based this recipe off of bhg.com

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 servings

Here’s What You Need:

  • 1 small zucchini, halved lengthwise
  • 1 red sweet pepper, stemmed, seeded, and quartered
  • 1/2 small red onion, cut into 1/2-inch thick slices
  • 1/2 pound asparagus, trimmed
  • 3 tablespoons olive oil
  • 4 cups cooked whole grain rotini pasta
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh oregano, chopped
  • Shredded Parmesan cheese (optional)

Directions:

  • Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
  • Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings.

Chefs Notes:
Super easy and delicious.

Whiskey balsalmic steak and grilled veggie pasta salad. #whatsfordinner #lovedit #ramblingdabbler

A post shared by brandon foster (@ramblingdabbler) on

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