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Casaculinarian.com Classic Summer Sides “Tri-color Pasta Salad with Grilled Vegetables”

 

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Casaculinarian.com Classic Summer Sides

“Tri-color Pasta Salad with Grilled Vegetables”

Salad is for 4-6 as a side

Grilled Vegetables:

red bell peppers 3 cut into 2 inch squares

eggplant 1/4 skinned and sliced 1/4 inch circles

large yellow onion 1/2 sliced 1/4 inch circles

4 mushrooms whole

Brussel sprouts 8 cut in half

olive oil 2 tablespoons

balsamic vinegar 1 tablespoons

granulated garlic 1/4

teaspoon onion powder 1/4

salt and pepper for taste

In a large mixing bowl add all cut vegetables, seasonings, olive oil, and balsamic vinegar. Toss with a spoon to coat all pieces. Let marinate for 15 minutes. On an outdoor grill on medium heat cook all your vegetables and add back to bowl with the marinate. Coat the cooked vegetables with left over marinate. Grill all vegetables on medium heat on an outdoor grill. Let the vegetables rest.

Salad:

tri-color fusilli pasta 1/2 pound

olive oil 6 tablespoons

parmesan cheese 2 tablespoons

red wine vinegar 2 tablespoons

salt and pepper for taste

fresh oregano 6 leaves chopped

fresh basil 6 leaves chiffonade

fresh parsley chopped 1/2 teaspoon

Cook the pasta on medium heat until tender. Shock pasta with cold water and let water drain. Add to a mixing bowl. Chop all grilled vegetables in a Julienne cut. Add vegetables and the rest of the seasonings to the pasta. Mix well and serve… Yummy!

Published inRecipesSidesSt. Patrick's Day

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