Grilled Vegetable Pasta Salad
2015-07-31 19:17:30
Makes 8 to 10 servings
Ingredients
- 4 ears fresh corn, shucked
- 3 medium zucchini, halved lengthwise
- 2 red bell peppers, halved and seeded
- 1 red onion, cut into ½-inch-thick slices
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons minced fresh parsley
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 (16-ounce) box miniature bow tie pasta, cooked according to package directions
Instructions
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Grill vegetables, covered with grill lid, for 6 to 8 minutes per side or until lightly browned and just tender. Let cool enough to handle; cut corn kernels off cobs, and chop zucchini, bell pepper, and onion.
- In a large bowl, whisk together olive oil and next 6 ingredients. Stir in pasta and all vegetables until well combined, Serve warm, or cover and refrigerate for up to 3 days.
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