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Pasta Salad With Grilled Vegetables – Bon Appetit

Pasta Salad With Grilled Vegetables - Bon Appetit recipe image
This vibrant pasta salad combines smoky grilled eggplant, zucchini, and red bell peppers with tender penne pasta. The vegetables are charred over high heat to bring out deep, caramelized flavors that contrast beautifully with the bright acidity of Italian dressing. Fresh basil and crumbled feta cheese add aromatic and creamy notes, making each bite satisfying and fresh. It&# 226;ÂÂs an excellent choice for summer barbecues, potlucks, or a light weeknight dinner. The dish holds up well as it chills, allowing the flavors to meld together perfectly.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 234.8
Description
This vibrant pasta salad combines smoky grilled eggplant, zucchini, and red bell peppers with tender penne pasta. The vegetables are charred over high heat to bring out deep, caramelized flavors that contrast beautifully with the bright acidity of Italian dressing. Fresh basil and crumbled feta cheese add aromatic and creamy notes, making each bite satisfying and fresh. It&# 226;ÂÂs an excellent choice for summer barbecues, potlucks, or a light weeknight dinner. The dish holds up well as it chills, allowing the flavors to meld together perfectly.
Ingredients
  • 6 ounce Penne pasta
  • 6 tablespoon Bottled Italian dressing
  • 1 medium Japanese eggplant, cut in half lengthwise
  • 1 large Red bell pepper, quartered
  • 1 medium Zucchini, cut in half lengthwise
  • 4 ounce Crumbled feta cheese
  • 1/3 cup Slivered fresh basil leaves
  • 2 tablespoon Olive oil, for brushing
  • to taste Salt and pepper
Directions
  1. 1
    Prepare barbecue for medium-high heat.
  2. 2
    Cook penne pasta in a large pot of boiling salted water until tender but still firm to the bite.
  3. 3
    Drain pasta and transfer to a large bowl.
  4. 4
    Toss the hot pasta with 3 tablespoons of Italian dressing.
  5. 5
    Brush eggplant, red bell pepper, and zucchini with olive oil and remaining 3 tablespoons of dressing.
  6. 6
    Grill vegetables until tender and slightly charred, turning occasionally, about 5 minutes.
  7. 7
    Remove vegetables from grill and cut into 1-inch pieces.
  8. 8
    Add grilled vegetables, feta cheese, and slivered basil to the pasta bowl.
  9. 9
    Toss everything together to combine.
  10. 10
    Season with salt and pepper to taste.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 234.8kcal
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 110.9mg5%
Total Carbohydrate 38.6g13%
Dietary Fiber 2.7g11%
Sugars 1.2g
Protein 7.5g15%

* 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

Allow the grilled vegetables to cool slightly before cutting to avoid splattering hot juices.

For a vegan version, omit the feta cheese or substitute with a vegan feta alternative.

This salad can be served warm or chilled. If making ahead, store in the refrigerator for up to 2 days.

If you do not have a grill, you can roast the vegetables in a preheated oven at 400ðF (200ðC) for 15-20 minutes.

Keywords: pasta salad, grilled vegetables, eggplant, zucchini, bell pepper, feta cheese, basil, italian dressing, summer side, bbq recipe, vegetarian, penne, charred, easy dinner, make ahead, mediterranean, healthy, light meal, potluck
Read it online: https://www.chefs-mate.com/recipe/pasta-salad-with-grilled-vegetables-bon-appetit/