Grilled Vegetable Pasta Salad
Servings: 12 side servings
Calories: 215kcal
Perfectly charred bell peppers, onions, jalapenos, and zucchini make up this Grilled Vegetable Pasta Salad. Tossed with a simple, easy to make, light, oil-based homemade dressing, this is a perfect summer side! Serve warm or at room temperature!
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Ingredients
For the Grilled Vegetables:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small white onion, skin removed and sliced 1/4 inch thick
- 1 large zucchini, sliced 1/2 inch rounds
- 1 large red bell pepper, quartered, seeds and stem removed and discarded
- 1 large green bell pepper, quartered, seeds and stem removed and discarded
- 1-2 large jalapenos, sliced 1/4 inch rounds
For the Dressing:
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon celery salt
- 1 clove garlic, finely minced or grated
Other Ingredients:
- 1/4 cup chopped parsley, plus more for garnish
- 450 grams bowtie pasta, cooked, drained, and cooled
Instructions
- Once the vegetables are prepared, preheat your grill to 425 degrees.
- Place the veggies onto a wire cooling rack. Using a pastry brush, gentlry brush each vegetable with olive oil and season with salt and pepper. Turn them over and brush and season the other side.
- Once the grill is hot, grill all of the veggies on both sides until slightly charred. The time will be different for each vegetable: onions 3-5 minutes each side; zucchini 2-3 minutes each side; bell peppers 5-7 minutes each side; jalapeno 3-4 minutes each side.
- Once the vegetables are done, transfer them back to the wire cooling rack to cool. Do not pile in a bowl or overlap.
- While the grilled vegetables are cooling, cook the pasta. Drain and rinse under cold running water to cool. Set aside.
- Next, whisk together the salad dressing ingredients. Set aside.
- Now that the veggies have cooled enough to touch, chop the bell peppers into bite-sized pieces and roughly chop the grilled onions.
- To assemble, transfer the pasta to a large bowl. Add in the grilled veggies, chopped parsley, and pour over the dressing. Toss gently to coat. Serve at room temperature.
Notes
Allow for more cooking time if you are grilling in batches.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 37mg | Calcium: 19mg | Iron: 1mg