Grilled Vegetable Pasta Salad
A vibrant and flavorful pasta salad featuring grilled vegetables and fresh herbs, perfect for a light meal or side dish.
Ingredients
Vegetables
- 2 tablespoons olive oil for brushing vegetables
- 1/2 teaspoon salt for brushing vegetables
- 1/2 teaspoon ground black pepper for brushing vegetables
- 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
- 1 large green bell pepper quartered, seeds and stem removed
- 1-2 large jalapenos sliced 1/4 inch rounds
- 1/4 cup olive oil for dressing
- 1/4 teaspoon salt for dressing
- 1/2 teaspoon ground black pepper for dressing
- 1/4 teaspoon dried red chili flakes for dressing
- 1/2 teaspoon dried basil for dressing
- 1/2 teaspoon celery salt for dressing
- 1 clove garlic finely minced or grated
- 1/4 cup chopped parsley plus more for garnish
- 450 grams bowtie pasta cooked, drained, and cooled
Instructions
- Preheat grill to 425°F (220°C).
- Brush vegetables with olive oil, season with salt and pepper, then grill until slightly charred (onions 3-5 min per side, zucchini 2-3 min, peppers 5-7 min, jalapenos 3-4 min).
- Cool grilled vegetables, then chop bell peppers into bite-sized pieces and roughly chop onions.
- Cook pasta, rinse under cold water, and set aside.
- Whisk together dressing ingredients. Toss pasta with grilled vegetables, parsley, and dressing. Serve at room temperature.
Notes
For extra flavor, garnish with additional chopped parsley before serving.