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grilled veggie pasta salad

grilled veggie pasta salad

Combine the wonderful texture and flavor of grilled vegetables with your favorite pasta. Add some olives, cheese & fresh greens. Top it off with full-bodied balsamic vinaigrette. You have a winner.

Servings 16
Author Rosemary Stelmach

Ingredients

DRESSING

  • 1/4 cup good quality balsamic vinegar
  • 3 tablespoons water
  • 1 packet Good Seasons Italian Dressing Mix
  • 1/2 cup extra virgin olive oil

SALAD

  • 1 1/2 pounds asparagus, tough ends trimmed
  • 1 large or 2 small red pepper, cut in large strips
  • 2 small zucchini, halved lengthwise
  • 1 large spanish onion, cut in 1/2" slices
  • 4 large portabella mushrooms, stemmed
  • olive oil
  • coarse kosher salt
  • freshly ground black pepper
  • 1 pound cavatappi pasta
  • 1 pint grape tomatoes, halved
  • 8 ounces kalamata olives, pitted and halved
  • 8 ounces fontinella cheese, cut in bite-size strips
  • 5 ounces baby arugula
  • 2 ounces parmesan reggiano, freshly grated

Instructions

  1. Prepare the dressing using the Good Seasons cruet or a jar with a tight fitting lid.  Mix the balsamic vinegar and water in cruet or jar.  Add contents of dressing mix packet and shake vigorously until well blended.  Add extra virgin olive oil.  Shake again until well blended.  Set aside.

  2. Preheat gas grill to medium heat.  

  3. Rinse and dry the asparagus, pepper, zucchini and onion before preparing.  For the large portabella mushrooms, wipe off excess dirt with a dampened paper towel. Use a spoon to gently scrape out all of the gills from the underside of the mushroom cap and discard.  Spread the prepped veggies on a large rimmed baking sheet.  Using a basting brush, coat all sides with olive oil.  Season with salt and pepper.

  4. In batches, place the vegetables on the grill in a single layer.  Once charring is noted, flip over to grill other side.  The second side will require less time to achieve a good char.  The exact timing will fluctuate with each variety.  When ready, remove from grill and spread out on a clean pan to cool.

  5. Fill a large pot with 4 to 6 quarts of water.  Add about a tablespoon of salt to the water.  Bring to a boil; add pasta with a stir and return to a boil.  Stir occasionally while cooking.  Follow package directions to cook to 'al dente' or firm to the bite.  Drain pasta and return it to the pot or large mixing bowl.  Before the pasta cools, pour about half of the dressing over and mix well to incorporate.  Set aside to cool.

  6. Cut the cooled grilled vegetables to bite-sized pieces.  When the pasta has cooled, add the prepared vegetables along with the tomatoes, olives and cheese.  Add the remaining dressing and mix well.

  7. Cover and refrigerate for at least one hour, up to 24 hours.  Just prior to serving, add baby arugula and mix well.  Top with freshly grated parmesan.  Offer additional grated cheese for individual servings.