Grill Marks & Pasta Sparks: Veggie Salad
Transform your pasta salad with grilled veggies and a zesty balsamic vinaigrette. Let's get started!
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Prep the Vegetables
Place diced zucchini, red bell pepper, quartered red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
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Grill the Vegetables
Fire up the grill to medium-high heat. Grill the vegetables until they are charred and tender, about 10 minutes. Set aside to cool slightly.
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Cook the Pasta
Bring a large pot of salted water to a boil. Add cavatappi pasta and cook until al dente. Drain and let cool slightly.
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Make the
Balsamic Vinaigrette
In a jar, combine olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, dried basil, salt, and black pepper. Shake well until combined.
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Toss the Salad
In a large bowl, mix the cooked pasta with the grilled vegetables, chopped Italian parsley, and sliced black olives. Drizzle the balsamic vinaigrette over the top and toss gently to combine.
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Add Lemon Juice
Squeeze the remaining lemon juice over the salad for an extra burst of flavor.
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Garnish and Serve
Garnish with chopped fresh parsley. Serve the pasta salad at room temperature or slightly chilled for the best taste.
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Enjoy
Enjoy your magical grilled vegetable pasta salad, perfect for any gathering or meal!
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Grill Marks & Pasta Sparks: Veggie Salad
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