This is an oldie but goodie! I originally posted this from sunny Arizona when we visited for Thanksgiving. That mini vacation has so much importance to me for so many reasons! On our last full day there I grilled up a very yummy Grilled Vegetable Salad and I thought this would be a grew addition to any Memorial Day Weekend BBQ…. The weather is going to be gorgeous so get out there and grill!
Grilled Vegetable Pasta Salad
serves 8
1 1/2 lbs mini penne
1 bunch asparagus, stem ends trimmed off
1 yellow bell pepper, cut in half and seeds removed
1 red bell pepper, cut in half and seeds removed
2 zucchini, cut into thick slices
1 red onion, cut into thick rounds
olive oil
balsamic vinegar
salt & pepper
big hand full of fresh parsley, chopped
Cook the pasta to al dente (according to box instructions), drain then toss with just enough olive oil to coat the pasta. Allow to cool.
Add the cut veggies, into a bowl and toss with a few good drizzles of olive oil, salt and pepper.
((I forgot about the red onion, so mine went in the salad raw, no biggie!))
Grill over high heat to get some lovely grill marks on each side. You are looking for the veggies to just be cooked through but still firm enough to keep their form. The asparagus will only take about 5 minutes. The peppers about 8 minutes, the zucchini a couple minutes longer depending on how thick your slices are. Please just keep in mind that there may be time variations depending on
your BBQ/ grill pan.
Once the veggies are cool enough to handle cut the grilled veggies into a large dice, the asparagus into halves or thirds.
Toss the pasta with the veggies. Drizzle in some balsamic vinegar and olive oil, Just enough to coat all of it. Stir in some chopped parsley and taste for salt and pepper.
