Grilled Vegetable Pasta Salad

Yield:
6 servings

Ingredients:

  1. 1 pound small pasta (such as farfalle, shells or twists) cooked according to package directions
  2. 3 Tablespoons extra virgin olive or herb flavored oil, divided
  3. 2 cloves garlic, sliced
  4. 3/4 teaspoon fresh rosemary, crushed
  5. 1 head radicchio, broken into bite sized pieces
  6. 1 onion, cut into slivers
  7. 1 red bell pepper, julienned
  8. 1 green bell pepper, julienned
  9. 1 pound asparagus, trimmed and julienned
  10. 1/2 cup loosely packed fresh basil
  11. Juice of 1 lemon
  12. Salt
  13. Pepper
Directions:

Place cooked pasta in a large bowl and toss with 1 tbsp of the oil.

Prepare a medium hot fire in the grill with a lightly oiled vegetable rack in place.

Combine the remaining 2 tbsp oil, garlic and rosemary in a large bowl. Add the onion, peppers and asparagus and toss to coat.

Grill the vegetables, tossing frequently, until lightly charred, about 5 minutes.

Add the grilled vegetables and radicchio to the pasta; toss with basil and lemon juice. Season with salt and pepper to taste. Serve at room temperature or chilled.



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