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Grilled Vegetable Pasta Salad
Created by: Howcan Team
Ingredients
- 8 oz of pasta
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Preheat grill to medium-high heat.
- In a large bowl, toss the zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes with olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
- Grill the vegetables for 3-4 minutes per side, or until they have grill marks and are tender. Remove from the grill and let cool slightly.
- In a large serving bowl, combine the cooked pasta and grilled vegetables. Toss with fresh basil and grated Parmesan cheese.
- Serve the grilled vegetable pasta salad at room temperature or chilled. Enjoy!
Grilled Vegetable Pasta Salad is a delightful dish that combines the smoky flavors of grilled vegetables with the comforting goodness of pasta. This dish has its roots in Mediterranean cuisine, where fresh, seasonal vegetables are often grilled to perfection and paired with pasta. Renowned chefs like Jamie Oliver and Ina Garten have popularized their own versions of this dish, adding their unique twists to the classic recipe. The key to a great Grilled Vegetable Pasta Salad lies in using high-quality, fresh vegetables and a well-balanced vinaigrette to enhance the flavors. Whether enjoyed at a cozy Italian trattoria or a bustling Mediterranean bistro, this dish is a crowd-pleaser. For the best version of this dish, head to the Mediterranean regions where the vegetables are at their freshest and most flavorful. The most important elements to get right in this dish are the grilling of the vegetables to perfection and the balance of flavors in the vinaigrette. A famous alternative method for making this dish is to use a variety of colorful vegetables such as bell peppers, zucchini, eggplant, and cherry tomatoes, and to toss them with al dente pasta and a tangy balsamic vinaigrette.
30 min
6
320 calories
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