Grilled Vegetable Pasta Salad
A vibrant and flavorful pasta salad featuring grilled vegetables and fresh herbs, perfect for a light meal or side dish.
Ingredients
Vegetables
- 2 tablespoons olive oil (for brushing vegetables)
- 1/2 teaspoon salt (for vegetables)
- 1/2 teaspoon ground black pepper (for vegetables)
- 1 small white onion (sliced 1/4 inch thick)
- 1 large zucchini (sliced 1/2 inch rounds)
- 1 large red bell pepper (quartered, seeds removed)
- 1 large green bell pepper (quartered, seeds removed)
- 1-2 large jalapenos (sliced 1/4 inch rounds)
- 1/4 cup olive oil (for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/2 teaspoon ground black pepper (for dressing)
- 1/4 teaspoon dried red chili flakes (for dressing)
- 1/2 teaspoon dried basil (for dressing)
- 1/2 teaspoon celery salt (for dressing)
- 1 clove garlic (finely minced or grated)
- 1/4 cup chopped parsley (plus more for garnish)
- 450 grams bowtie pasta (cooked, drained, and cooled)
Instructions
- Preheat grill to 425°F (220°C).
- Brush vegetables with olive oil, season with salt and pepper, then grill until slightly charred (onions 3-5 min per side, zucchini 2-3 min, peppers 5-7 min, jalapenos 3-4 min).
- Cool grilled vegetables, then chop bell peppers into bite-sized pieces and roughly chop onions.
- Cook pasta, rinse under cold water, and set aside.
- Whisk together dressing ingredients. Toss pasta with grilled vegetables, parsley, and dressing. Serve at room temperature.
Notes
For extra flavor, garnish with additional chopped parsley before serving.