Grilled Vegetable Pasta Salad
This dish is perfect for a cook out but the leftovers are good enough to eat as a meal.
Servings: 6
Calories: 433kcal
Ingredients
- 16 ounces Colavita penne rigate pasta
- 1 large zucchini cut in half and sliced in ½ inch pieces
- 8 ounces asparagus spears trimmed and cut into two inch pieces
- 2 large red or yellow peppers cored and cut into one inch pieces(I used one of each color)
- 2 TBS olive oil
- ½ teaspoon salt plus more to taste
- ½ teaspoon pepper plus more to taste
- ¼ cup Colavita Basilolio Basil flavored olive oil
- 3 Tablespoons Colavita Balsamic Vinegar
- ½ teaspoon garlic powder
Instructions
- Cook pasta in a large pot of salted water according to package directions. Drain when cooked.
- While pasta is cooking, turn gas grill on to medium heat. Toss zucchini, asparagus and peppers in a large bowl with the olive oil. Add salt and pepper. Grill for about 15 to 20 minutes on a grill pan or until veggies are no longer crisp and done to your likeness.
- In a large bowl, mix together, cooked pasta, grilled veggies, Basilolio and vinegar. Add garlic powder, salt and pepper to taste. Toss well and refrigerate for a few hours before serving.
Notes
The oil and vinegar can be adjusted to your taste. More can be added to the pasta right before serving unless you want a drier pasta salad.
Nutrition
Calories: 433kcal | Carbohydrates: 63g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Sodium: 205mg | Potassium: 423mg | Fiber: 4g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 81mg | Calcium: 37mg | Iron: 2mg