Meatless Monday: Grilled Vegetable Pasta Salad

May 18, 2015

Memorial Day marks the commencement of grilling season.  That means it is time to dust off the barbecue and break out the tongs.  While the meat is usually star, that does not mean the side dishes should not be as equally delicious.  This grilled vegetable pasta salad is super simple to put together and a guaranteed crowd pleaser.  An assortment of vegetables (zucchini, bell peppers, onions, potatoes, eggplant, mushroom, tomatoes) are brushed with olive oil and seasoned with salt and pepper before they are left to char on the grill.  The beauty of this salad is that you can customize it so that it can incorporate your favorites.  This salad would be tasty served next to grilled chicken, pork chops, or fish.

Grilled Vegetable Pasta Salad
Courtesy of Betty Crocker

Ingredients:

2/3 cup Italian dressing (or your favorite homemade vinaigrette)
4 cups fresh vegetables, 1-inch pieces
1 package (12 ounces) farfalle (bow-tie) pasta

Directions:

Step 1:  Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.

Step 2:  Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.

Step 3:  While vegetables are grilling, cook and drain pasta as directed on package.

Step 4: Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.

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