Pasta Salad With Grilled Vegetables
Description
A vibrant and satisfying pasta salad featuring grilled bell peppers, zucchini, yellow squash, and red onions. Tossed with a simple red wine vinegar dressing and fresh tomatoes, this dish is perfect for warm weather or as a hearty vegetarian main course.Directions
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Whisk the red wine vinegar, water, salt, garlic, pepper, and olive oil in a large bowl to make the dressing.
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Stir in the tomatoes and let stand at least 20 minutes to extract juices.
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Meanwhile, heat a barbecue grill, ridged cast-iron grill pan, or broiler.
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Spray the vegetables with cooking spray.
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Grill or broil the vegetables, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes.
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Remove vegetables to a cutting board.
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Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks, and separate onion slices into rings (cut large rings in half).
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Add the vegetables to the bowl along with the cooked pasta and chopped fresh basil.
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Toss to mix and coat well.
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Serve at room temperature.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 388kcal
- % Daily Value *
- Total Fat 6 gg10%
- Saturated Fat 1 gg5%
- Cholesterol 0 mgmg0%
- Sodium 3671 mgmg153%
- Total Carbohydrate 70 gg24%
- Dietary Fiber 7 gg29%
- Sugars 6 gg
- Protein 15 gg30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pasta salad, grilled vegetables, bow-tie pasta, vegetarian, vegan, red wine vinegar, bell pepper, zucchini, yellow squash, red onion, summer salad, main course
