Ah, summer—a time for laughter, long days, and the kind of heat that makes you want to dive into an ice-cold pool. Or maybe just into a bowl of something fresh and vibrant. Think of those sizzling grill marks on vegetables, the aroma mingling with the chatter of friends gathered around.
That’s the essence of this Grilled Vegetable Pasta Salad. It’s not just a dish; it’s a celebration of the season’s bounty, practically begging to be the star at your next gathering.
Steps
- Prepare the vegetables by washing the zucchini, yellow squash, and red bell pepper. Remove the stems and seeds, then slice them into large pieces. Slice the red onion into thick slices.
- Arrange the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet. Drizzle olive oil over the vegetables and toss to coat them evenly. Season with a pinch of salt and pepper.
- Grill the vegetables over an open flame until they are charred and tender, or use the oven broiler. Adjust the oven rack to about 6 inches below the broiler, set it to high, and broil until the vegetables are charred and tender, watching closely for 10-15 minutes.
- Allow the vegetables to cool slightly. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 7-10 minutes until tender. Drain and let it cool slightly.
- While the pasta cooks, make the creamy balsamic vinaigrette by combining olive oil, balsamic vinegar, mayonnaise, Dijon mustard, minced garlic, dried basil, salt, and pepper in a jar or bowl. Whisk or shake until well combined.
- Once the vegetables have cooled enough to handle, chop them into 1-inch pieces. Roughly chop the parsley leaves.
- In a large bowl, combine the cooled pasta, chopped vegetables, and parsley. Pour the vinaigrette over the salad, starting with half and adding more as desired. Stir gently until everything is coated in the dressing.
- Serve the pasta salad immediately or store it in the refrigerator until ready to eat. If you prefer a tangier dressing, reserve some to add just before serving.
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1/2 red onion
- 1 pint grape tomatoes
- 2 tablespoons olive oil
- Pinch of salt and pepper
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons mayonnaise
- 1/2 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- Freshly cracked pepper
- 1 pound penne pasta
- 1/4 bunch Italian parsley (flat leaf)
Nutritional Values
Calories: 3778.3 kcal | Carbohydrates: 495 g | Protein: 86.6 g | Fat: 164.1 g | Sodium: 3002.3 mg | Fiber: 36.8 g
FAQ
- Can I make the Grilled Vegetable Pasta Salad without an outdoor grill?
- Yes, you can! If you don’t have an outdoor grill, you can use your oven’s broiler. Simply place the vegetables on a baking sheet and broil them until they are charred and tender, which usually takes about 10-15 minutes.
- How can I make the balsamic vinaigrette less tangy?
- If you prefer a less tart dressing, try adding 1/2 teaspoon of sugar or honey to the vinaigrette. This will help balance the acidity of the balsamic vinegar.
- Why is it important to salt the pasta water?
- Salting the pasta water is essential because it enhances the flavor of the pasta, which is the main component of the salad. A well-seasoned pasta will contribute significantly to the overall taste of the dish.
- Can I prepare this salad in advance?
- Absolutely! This pasta salad holds up well in the fridge and can be enjoyed throughout the week. The flavors of the grilled vegetables deepen and infuse the pasta as it sits, making it even more delicious the next day.
- Is it possible to make this recipe vegan?
- Yes, you can make this recipe vegan by simply omitting the mayonnaise from the balsamic vinaigrette. This will result in a simple, non-creamy dressing that’s still flavorful and complements the salad nicely.
Tips
- Reserve Some Dressing: For a tangier flavor, consider adding just enough dressing to coat the salad initially, then save some to add before serving. This prevents the salad from drying out and allows the flavors to deepen over time in the fridge.
- Salt the Pasta Water: Ensure that you salt your pasta water adequately to enhance the flavor of the pasta, which forms the bulk of the dish. A well-seasoned base can make a significant difference in the final taste.
- Use Smaller Vegetables: Choose smaller vegetables than you think you’ll need, as they will yield more once cut. Additionally, try to include at least three different colors for a visually appealing salad.
- Broiling Option: If you don’t have a grill, broil the vegetables in your oven. Position the rack about six inches below the broiler and keep a close eye on them until they achieve a charred and tender texture.
Equipment
- Large Baking Sheet – Essential for broiling the vegetables in the oven.
- Broiler Pan or Grill Pan – Useful if you’re using the oven’s broiler to mimic grilling.
- Large Pot – Needed for boiling the pasta.
- Colander – For draining the pasta.
- Jar with Lid or Whisk – For mixing the vinaigrette (if you don’t have a jar with a lid, a whisk would be necessary).
- Large Mixing Bowl – For combining the pasta, vegetables, and dressing.
