Grilled Vegetable Pasta Salad

This refreshing pasta salad combines the smoky sweetness of grilled asparagus and bell peppers with tender bow-tie pasta. The dish is brought together by a zesty white-wine vinegar dressing infused with garlic and a hint of sugar, balanced by the sharp, creamy bite of crumbled blue cheese. Fresh herbs like basil or chives add a bright, aromatic finish. It is perfect for warm-weather gatherings, potlucks, or a light weeknight dinner. The vegetables retain their crisp-tender texture while absorbing the flavorful dressing. Simple to assemble yet packed with complex flavors, this vegetarian dish offers a satisfying mix of textures and tastes that appeals to both adults and children. Serve it chilled or at room temperature for the best experience.

Cooking Method: Grilling, Steaming

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 588.9

Dietary: Vegetarian

Description

This refreshing pasta salad combines the smoky sweetness of grilled asparagus and bell peppers with tender bow-tie pasta. The dish is brought together by a zesty white-wine vinegar dressing infused with garlic and a hint of sugar, balanced by the sharp, creamy bite of crumbled blue cheese. Fresh herbs like basil or chives add a bright, aromatic finish. It is perfect for warm-weather gatherings, potlucks, or a light weeknight dinner. The vegetables retain their crisp-tender texture while absorbing the flavorful dressing. Simple to assemble yet packed with complex flavors, this vegetarian dish offers a satisfying mix of textures and tastes that appeals to both adults and children. Serve it chilled or at room temperature for the best experience.

Ingredients

10 ounce Bow tie pasta -- (280g)
2 teaspoon Olive oil
8 ounce Asparagus -- (225g) tough ends
Trimmed
1 yellow Pepper -- seeded, deveined
And cut into 2-inch (5 cm) pieces
1/4 cup White-wine vinegar
1 teaspoon Sugar
1 clove Garlic -- minced
1 tablespoon Plus 1 teaspoon blue cheese -- crumbled
1 1/2 cups Cherry tomatoes -- halved
1 tablespoon Any chopped fresh herb such as parsley -- basil or chives
(optional)
Salt and pepper to taste

Directions

1
Bring a large pot of salted water to a boil and cook the bow tie pasta according to package directions until al dente.
2
Drain the pasta and rinse briefly with cool water to stop the cooking process; set aside.
3
Preheat a grill or grill pan over medium-high heat.
4
Toss asparagus and yellow pepper pieces with 1 teaspoon of olive oil, salt, and pepper.
5
Grill the vegetables for 5 to 7 minutes, turning occasionally, until tender-crisp and lightly charred.
6
While vegetables grill, whisk together white-wine vinegar, sugar, minced garlic, and remaining olive oil in a small bowl until sugar dissolves.
7
Let the grilled vegetables cool slightly, then transfer them to a large mixing bowl.
8
Add the cooked pasta, halved cherry tomatoes, and crumbled blue cheese to the bowl.
9
Pour the vinegar dressing over the salad and toss gently to combine all ingredients evenly.
10
Sprinkle with fresh herbs and adjust seasoning with additional salt and pepper if needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 588.9kcal

% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.9g10%
Cholesterol 2.6mg1%
Sodium 77.0mg4%
Total Carbohydrate 114.2g39%
Dietary Fiber 24.5g98%
Sugars 10.3g
Protein 27.8g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may intensify as the salad sits.

Keywords: grilled, pasta, salad, vegetable, asparagus, bow tie, blue cheese, summer, light, vegetarian, healthy, easy, weeknight, potluck, fresh, garlic, vinegar, herbs

Read it online: https://www.chefs-mate.com/recipe/grilled-vegetable-pasta-salad-7-pts/