Grilled Vegetable Pasta Salad Recipe

Name: Grilled Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups small pasta shells; 3 tablespoons extra virgin olive oil, plus more for drizzling; 1 sweet onion; 1 skewer; 1 yellow pepper, quartered; 1 bunch asparagus, woody ends trimmed; ½ teaspoon salt, divided; ½ teaspoon pepper, divided; 2 tablespoons red wine vinegar; 1 teaspoon roasted garlic, seasoning paste; 1 teaspoon Dijon mustard; 15 grape tomatoes; ⅓ cup asiago cheese, finely grated; 3 tablespoons fresh basil, chopped, plus more for garnish

Servings: persons

2 cups small pasta shells
3 tablespoons extra virgin olive oil, plus more for drizzling
1 sweet onion
1 skewer
1 yellow pepper, quartered
1 bunch asparagus, woody ends trimmed
½ teaspoon salt, divided
½ teaspoon pepper, divided
2 tablespoons red wine vinegar
1 teaspoon roasted garlic, seasoning paste
1 teaspoon Dijon mustard
15 grape tomatoes
⅓ cup asiago cheese, finely grated
3 tablespoons fresh basil, chopped, plus more for garnish

1
Heat barbecue to medium high.
2
Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent from sticking to each other.
3
Set aside.
4
Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 teaspoons olive oil.
5
In a bowl, toss the yellow pepper and asparagus with 2 teaspoons olive oil.
6
Season the vegetables with 1/4 teaspoons each of the salt and pepper.
7
Grill the yellow pepper and onion skewer until tender and charred, approximately 12 minutes.
8
Grill the asparagus until lightly charred and tender-crisp, 4-8 minutes.
9
Remove vegetables, let cool slightly.
10
Finely chop the grilled pepper and onion.
11
Chop asparagus into 1-inch pieces and set aside.
12
In a large bowl, whisk together the remaining olive oil, salt and pepper as well as the vinegar and garlic paste and mustard.
13
Mix in the onion, yellow pepper, asparagus, tomatoes, cheese, pasta and basil, coating all ingredients.
14
Taste and adjust the seasoning, if necessary.
15
Serve garnished with addition basil leaves.

679

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups small pasta shells, 3 tablespoons extra virgin olive oil, plus more for drizzling, 1 sweet onion, 1 skewer, and more.

Yes, Grilled Vegetable Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetable Pasta Salad

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