Grilled Vegetable Pasta Salad
Summer's best shines in this Grilled Vegetable Pasta Salad. Freshly picked produce is simply dressed and lightly grilled, giving this salad its smoky flavor. Tossed with creamy mozzarella, al dente pasta, and a bright lemony dressing, this recipe will surely be your new favorite!
Servings: 8 servings
Ingredients
- 12 oz dry pasta
- 1 small zucchini trimmed and sliced horizontally
- 1 small yellow squash trimmed and sliced horizontally
- 1 Red pepper, sliced in half, seeds and stem removed
- 1 green pepper, sliced in half, seeds and stem removed
- 1/2 red onion
- 1 medium bunch asparagus,
- 12 oz Bocconcini or pearl mozzarella
- Fresh herbs, such as basil, parsley, oregano, or a combination of your favorites
For the vinaigrette:
- 1/2 cup olive oil
- 2 Tbsp apple cider vinegar, substitute balsamic as an alternative
- 1 Tbsp dijon mustard
- 1 lemon juiced
- 1 Garlic clove, chopped
- 1 tsp Aminos
- pepper to taste
Instructions
- Add prepared zucchini, yellow squash, red and green peppers, and red onion to a large bowl. Drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper. Do the same with the asparagus on a baking sheet or plate.
- Grill over medium-high heat until vegetables soften and char, about 15 minutes. Remove from grill, and allow to slightly cool.
- Meanwhile, prepare pasta according to package instructions.
- Once vegetables have cooled, slice into bite-sized pieces, adding to a large bowl. Add pasta and bocconcini or pearl mozzarella.
- Prepare the dressing: add olive oil, dijon, lemon juice, apple cider vinegar, garlic, aminos, and pepper to a mason jar. Shake thoroughly to combine.
- Drizzle dressing over ingredients, tossing to combine. Top with fresh herbs, one last sprinkle of salt, and a few grinds of fresh cracked pepper, and serve!