Pasta Salad With Grilled Vegetables Recipe

Name: Pasta Salad With Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons water; ¾ teaspoon salt; ½ teaspoon minced garlic; ⅛ teaspoon pepper; 2 teaspoons extra virgin olive oil; 3 ripe tomatoes, cut in 1/4-inch chunks; olive oil nonstick cooking spray; 1 large red bell pepper, cored and quartered; 2 medium zucchini, halved lengthwise (about 8 oz each); 1 medium yellow squash, halved lengthwise (about 8 oz each); 1 large red onion, sliced 1/2-inch thick; 4 cups uncooked bow tie pasta, cooked according to directions,drained and rinsed,with running cold water; ½ cup chopped fresh basil leaf

Servings: persons

2 tablespoons red wine vinegar
2 tablespoons water
¾ teaspoon salt
½ teaspoon minced garlic
⅛ teaspoon pepper
2 teaspoons extra virgin olive oil
3 ripe tomatoes, cut in 1/4-inch chunks
olive oil nonstick cooking spray
1 large red bell pepper, cored and quartered
2 medium zucchini, halved lengthwise (about 8 oz each)
1 medium yellow squash, halved lengthwise (about 8 oz each)
1 large red onion, sliced 1/2-inch thick
4 cups uncooked bow tie pasta, cooked according to directions,drained and rinsed,with running cold water
½ cup chopped fresh basil leaf

1
Whisk Dressing ingredients in a large bowl.
2
Stir in tomatoes and let stand at least 20 minutes to extract juices.
3
Meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler.
4
Spray vegetables with cooking spray.
5
Grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes.
6
Remove to a cutting board.
7
Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half).
8
Add to bowl along with pasta.
9
Toss to mix and coat.
10
Serve at room temperature.

959

kcal

Calories

Fat

187

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 tablespoons red wine vinegar, 2 tablespoons water, ¾ teaspoon salt, ½ teaspoon minced garlic, and more.

Yes, Pasta Salad With Grilled Vegetables 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.

Pasta Salad With Grilled Vegetables

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