GRILLED VEGETABLE PASTA SALAD
I’ve learned many things over the last seven years in the kitchen, and my taste buds have improved, so I’m using my knowledge to present one of the first recipes I’ve ever shared new life. The original recipe for the Grilled Vegetable Pasta Salad was cooked vegetables, pasta, and a bottled vinaigrette. This time, I added some extra affection by making my creamy balsamic-rich vinaigrette and using the oven-grilling method (okay, maybe it’s broiled) to make the recipe available to those who do not have access to an outdoor grill.
I’m replacing the original recipe page with this new version, so if you want to download the previous recipe, COOK ONCE, EAT ALL WEEK.
I like making large pasta salads for meals during the week. This Grilled vegetable pasta salad keeps well in the refrigerator. The taste of the grilled vegetables intensifies and permeates the pasta while it chills and tastes even superior the day after. The balsamic vinaigrette will be the most tangy of the day later, and then it softens out when absorbed through the noodles.
If you like the dressing to be tangy, add only enough sauce to cover everything immediately to prevent the salad from drying. But keep at least half the sauce drizzle on shortly before serving (after refrigerating).
DON’T SKIP SALTING THE PASTA WATER
It took me a long time to adjust to the positives of adding salt to the cooking water for pasta and pasta salads changed my thoughts on the issue. Since pasta is the main ingredient of the dish and is the main ingredient, you must ensure it has a good flavor by itself, and having salted cooking water will make a massive difference. Are you unsure where to begin when it comes to salting your pasta’s cooking water? Here’s a great guide on how to salt your pasta water From Gimme Some Oven.
INGREDIENTS
GRILLED VEGETABLES
One zucchini ($1.05)
1. Yellow squash ($0.88)
One red bell pepper ($1.79)
Half a Red onion ($0.43)
1 pint grape tomatoes ($2.49)
Two tablespoons olive oil ($0.26)
Pinch Salt and Pepper ($0.05)
CREAMY BALSAMIC VINAIGRETTE
1/3 cup olive oil ($0.69)
3 Tbsp balsamic vinegar ($0.33)
2 Tbsp mayonnaise* ($0.17)
1/2 Tbsp Dijon mustard ($0.05)
One clove of garlic chopped ($0.08)
1/2 1 tsp dried basil ($0.05)
1/2 tsp salt ($0.03)
Freshly cracked pepper ($0.05)
SALAD
1 lb penne pasta ($1.00)
1/4 bunch Italian parsley (flat leaf) ($0.25)
INSTRUCTIONS
Cleanse the yellow squash, zucchini, and red bell pepper. Cut off the squash’s stems, then cut them into large pieces or pieces. Take the stem and seeds of the bell pepper and then chop them into chunks. Cut Red onion into long slices.
Place the squash, zucchini, red bell pepper, red onion, and grape tomatoes on a baking sheet. Drizzle olive oil on the top. Toss gently until they are completely coated with oil. Sprinkle a bit of salt and pepper on the top. (Grape tomatoes are usually too small for placing directly on the grill. If you are using a grill, add tomatoes to the salad in a fresh.)
Grill the vegetables on an open flame till soft and charred. OR alter the top rack in your oven to about 6 inches lower than the broiler and then turn the broiler to high. Put the baking sheet underneath the broiler and monitor it carefully until the vegetable becomes charred and tender (about 10 to 15 minutes, based on the oven you use and proximity to the stove).
Let the vegetables cool a bit when they have been cooked or grilled. Bring salted water to a simmer in a large saucepan to boil the pasta. Once the water is boiling, add pasta and cook for 7 to 10 minutes or until the pasta is cooked. Rinse the pasta in a colander, and allow it to cool (until it’s not steaming anymore).
Make a creamy balsamic vinaigrette as the pasta cooks and the veggies are cooling. Add olive oil, balsamic vinegar and mayonnaise, Dijon basil, garlic, and salt and pepper in a bowl or jar. Combine the ingredients, or seal the jar and shake until the ingredients are well-combined. **
When the vegetables are sufficiently cool to handle, cut them into smaller pieces of 1 inch. Cut the leaves of parsley into small pieces.
Mix all the chopped pasta and chopped parsley in a large mixing bowl. Pour the vinaigrette over the top, beginning with half, before adding more according to your preference. Mix the pasta and veggies until everything is coated with the dressing. Serve immediately or store in the refrigerator until ready for eating.
