Description
Summer pasta salad with grilled veggies and tomato vinaigrette combines tender pasta with smoky grilled zucchini, peppers, eggplant, and corn in a fresh tomato-herb dressing.
Ingredients
12 oz rotini or penne pasta
1 medium zucchini, sliced 1/4-inch thick
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 small eggplant, sliced 1/4-inch thick
1 ear corn, husked
1 pint cherry tomatoes
1/4 cup red onion, diced
1/4 cup fresh basil, chopped
1/3 cup extra-virgin olive oil
3 tbsp red wine vinegar
1 garlic clove, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat grill to medium-high heat. Grill zucchini, peppers, eggplant, and corn until tender and charred, about 3-5 minutes per side.
2. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
3. Chop grilled vegetables into bite-sized pieces. Cut corn kernels off cob.
4. Blend 1/2 cup cherry tomatoes, olive oil, red wine vinegar, garlic, oregano, salt, and pepper until smooth.
5. Add cooled pasta, grilled vegetables, corn, remaining cherry tomatoes, red onion, and basil to large bowl.
6. Pour tomato vinaigrette over salad and toss to combine. Chill 20 minutes before serving.
Notes
Grill marks add great smoky flavor to summer vegetables.
Use an indoor grill pan if weather doesn’t cooperate.
Store covered in refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Method: Boiled, Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg