Lightly seasoned vegetables are grilled just enough so they’re still crisp, but long enough to char the edges are tossed with extra curly pasta and a lemony-basil dressing. This is perfect summer food — enjoy warm or at room temperature.

What You Need to Know: This can be prepared up to 8 hours ahead. Just cover and refrigerate. Then, bring to room temperature or warm before serving. The longer the salad sits, the basil will lose some of its bright green color. It sill tastes delicious.

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Name: Grilled Vegetable Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: not set
Ingredients: 2 medium zucchini sliced into long 1/4-inch strips; 1 red onion sliced into 1/4-inch rings; 2 bell peppers seeds removed and quartered; 3/4 pound pasta (340 g) (cavatappi fusilli or penne work well); 2 tablespoons olive oil; 2/3 cup basil leaves; 1 tablespoon Dijon-style mustard; 1 teaspoon honey plus more to taste; 2 teaspoons lemon peel; 1/3 cup lemon juice (80 ml); 1/3 cup olive oil (80 ml) plus more if needed

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INGREDIENTS

2 medium zucchini ; sliced into long 1/4-inch strips
1 red onion ; sliced into 1/4-inch rings
2 bell peppers ; seeds removed and quartered
3/4 pound pasta ; (340 g) (cavatappi fusilli or penne work well)
2 tablespoons olive oil
Lemony-Basil Dressing
2/3 cup basil leaves
1 tablespoon Dijon-style mustard
1 teaspoon honey ; plus more to taste
2 teaspoons lemon peel
1/3 cup lemon juice ; (80 ml)
1/3 cup olive oil ; (80 ml) plus more if needed

Servings

INSTRUCTIONS

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NOTES

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Grilled Vegetable Pasta Salad

2 medium zucchini sliced into long 1/4-inch strips
1 red onion sliced into 1/4-inch rings
2 bell peppers seeds removed and quartered
3/4 pound pasta (340 g) (cavatappi fusilli or penne work well)
2 tablespoons olive oil
 Lemony-Basil Dressing
2/3 cup basil leaves
1 tablespoon Dijon-style mustard
1 teaspoon honey plus more to taste
2 teaspoons lemon peel
1/3 cup lemon juice (80 ml)
1/3 cup olive oil (80 ml) plus more if needed

Bring a large bowl of salted water to a boil then cook pasta according to package directions. Drain.

---Prepare Vegetables---
Heat a grill pan over medium heat or prepare an outdoor grill or barbecue (medium heat).
Toss vegetables with 2 tablespoons of oil then season with salt and pepper. 
Grill vegetables, turning occasionally, until cooked through and edges are beginning to brown; 8 to 10 minutes. 
Cut vegetables into 1/2-inch pieces. (If using a grill pan, you might need to grill vegetables in batches).

---Prepare Lemony Basil Dressing---
Blend basil, mustard, honey, lemon peel and the lemon juice in a processor or blender, scraping down sides of bowl as needed. With the machine running, gradually add the olive oil and blend until creamy. (If the dressing is too thick, add 1 to 2 tablespoons more olive oil).
Season dressing to taste with salt and pepper.
Combine cooked and drained pasta and grilled vegetables in a large bowl. 
Mix in enough dressing to coat. 
Season to taste with salt and pepper.

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 6 Servings

Calories: 242
Calories from Fat: 52 (21%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.1g
Cholesterol 41.4mg		13 %
Sodium 55.6mg		2 %
Potassium 428.9mg		11 %
Total Carbohydrate 40.6g		12 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 38.5g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 242

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