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Grilled Summer Vegetable Pasta Salad
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Summer Grilled Vegetable Pasta Salad

This recipe was adapted from a recipe from Food and Wine

Ingredients

  • 2 zucchini quartered lengthwise
  • 1 yellow squash cut lengthwise into 1/2-inch-thick planks
  • 1 large yellow onion cut horizontally into 1/2-inch-thick slices (about 4 to 5 slices)
  • 1 red bell pepper halved and seeded
  • 1 yellow bell pepper halved and seeded
  • 1/4 cup olive oil divided, plus more for grilling
  • 2 1/2 teaspoons kosher salt divided, plus more to taste
  • 1 pound mezze rigatoni pasta or whatever you have
  • 5 tablespoons apple cider vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 1/2 teaspoons grated garlic about 3 large garlic cloves
  • 1/2 c fresh basil leaves plus more for garnish

Instructions

  • Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Drizzle zucchini, yellow squash, onion, and bell peppers evenly with 2 tablespoons olive oil; and 1 1/2 teaspoons salt. Arrange sliced onions on oiled grill grates over lit side of grill. Grill covered until onion slices are slightly charred on both sides, about 3 minutes per side. Transfer to unlit side of grill. Grill covered until softened, about 8 minutes.
  • Add bell peppers, zucchini, and eggplant to lit side of grill; grill, covered, until slightly charred and softened, about 3 minutes per side, flipping vegetables halfway through cooking time. Let cool for 10 minutes.
  • Bring a large pot of salted water to a boil over high. Cook pasta according to package directions. Meanwhile, whisk together cider vinegar, mustard, honey, garlic, remaining 2 tablespoons olive oil, and remaining 1 teaspoon salt in a large bowl until well combined and emulsified, about 30 seconds; set dressing aside.
  • Chop grilled vegetables into about 1-inch pieces. Add to dressing in bowl along with cooked pasta and basil; toss to coat. Season to taste with additional salt, and garnish with additional basil.