Grilled Vegetable Pasta Salad Recipe
Ready in about 40 minutes.
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 8 oz. pasta of your choice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1/4 cup fresh basil, chopped
Directions
- Preheat grill to medium-high heat.
- Toss zucchini, yellow squash, bell pepper, and red onion with olive oil, garlic, salt, and pepper. This will help to coat the vegetables evenly and add flavor.
- Grill vegetables until tender and slightly charred, about 5-7 minutes per side. Make sure to keep an eye on them to prevent burning.
- Cook pasta according to package instructions, then drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a large bowl, combine grilled vegetables, pasta, balsamic vinegar, and fresh basil. The balsamic vinegar adds a tangy sweetness to the salad.
- Toss everything together until well combined to ensure all ingredients are evenly distributed.
- Season with additional salt and pepper if needed to adjust the flavor to your liking.
- Serve chilled or at room temperature to suit your preference.
Tips & Variations
- To prevent the vegetables from sticking to the grill, make sure to brush them with oil before grilling. This will also help to enhance the flavor and create grill marks.
- You can customize this salad by adding your favorite vegetables like cherry tomatoes, asparagus, or mushrooms. Feel free to experiment with different combinations.
- For a vegan version, omit the balsamic vinegar and use a simple vinaigrette dressing instead. This allows you to adjust the acidity level based on your taste.
- Avoid overcooking the vegetables to maintain their crunchiness and vibrant colors. Keep a close watch on them while grilling.
Serving & Storage
This Grilled Vegetable Pasta Salad pairs well with grilled chicken or fish. You can garnish it with some grated Parmesan cheese or toasted pine nuts for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or enjoy cold.
FAQs
Can I substitute certain ingredients?
You can easily swap out any of the vegetables in this recipe with your favorites. Feel free to experiment with different herbs and dressings as well.
How do I prevent common mistakes?
To avoid soggy pasta, make sure to rinse it with cold water after cooking to stop the cooking process. Also, be careful not to overcook the vegetables on the grill.
Can I make this ahead or freeze it?
You can prepare this salad ahead of time and store it in the refrigerator until ready to serve. However, it’s best enjoyed fresh as the vegetables may lose their crunchiness when frozen.
Conclusion
Try this delicious and colorful Grilled Vegetable Pasta Salad recipe for a refreshing and nutritious meal. It’s a perfect dish for summer gatherings or a quick weeknight dinner. Enjoy!
Ingredients
Prepare this Grilled Vegetable Pasta Salad with fresh zucchini, yellow squash, red bell pepper, red onion, your choice of pasta, olive oil, garlic, salt, pepper, balsamic vinegar, and fresh basil.
Directions
Follow these step-by-step directions to create a delicious Grilled Vegetable Pasta Salad that is perfect for any occasion.
Tips & Variations
Enhance your Grilled Vegetable Pasta Salad by following these tips and trying out different variations to suit your taste preferences.
Serving & Storage
Pair your Grilled Vegetable Pasta Salad with other dishes, and learn how to store leftovers properly for future enjoyment.
FAQs
Find answers to common questions about making substitutions, avoiding mistakes, and preparing the salad ahead of time or freezing it for later.
Conclusion
Discover the versatility and flavor of this Grilled Vegetable Pasta Salad, perfect for any occasion and sure to become a favorite in your recipe collection.
