Description
A delightful dish that combines fresh grilled vegetables and pasta with vibrant flavors, perfect for summer gatherings or as a light meal.
Ingredients
Scale
- 16 oz corkscrew pasta
- 1/4 cup fresh grated parmesan cheese (adjust to taste)
- 1 medium zucchini
- 1 medium summer squash
- 8 oz baby bella mushrooms
- 1 red bell pepper
- 1 small red onion
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 Tbsp Italian seasoning
- 2 Tbsp lemon juice
- 1 garlic clove (pressed)
- 1 tsp white granulated sugar
- 1 tsp coarse salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 1/2 tsp crushed red pepper flakes (adjust to taste)
Instructions
- Preheat the grill to medium heat.
- Cut the zucchini, summer squash, mushrooms, red bell pepper, and red onion into bite-sized pieces.
- Toss the vegetables with olive oil, salt, pepper, and Italian seasoning in a mixing bowl.
- Place the vegetables on the grill and cook for about 10-15 minutes, turning occasionally, until tender and slightly charred.
- Remove the vegetables from the grill and let them cool.
- Cook the corkscrew pasta according to package instructions until al dente, then drain and rinse under cold water.
- Mix together the grilled vegetables, pasta, parmesan cheese, white balsamic vinegar, lemon juice, garlic, sugar, and crushed red pepper flakes in a large bowl.
- Adjust salt and pepper to taste.
- Chill the salad in the refrigerator for about 30 minutes before serving.
Notes
Great served chilled or at room temperature. Can be stored for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pasta salad, grilled vegetables, summer recipe, vegetarian salad, healthy meal prep