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.