A vegetarian delight of an entree salad,loaded with an colorful assortment of grilled veggies, pennepasta, black olives, roasted red peppers, fresh parsley and cubesof mozzarella cheese tossed with a balsamic vinaigrette and sprinkledwith freshly grated Asiago cheese.
Recipe: Grilled Vegetableand Pasta Salad
4 Italian baby eggplants, sliced 1/2-inchthick
2 zucchini, sliced 1/4-inch thick
2 yellow squash, sliced 1/4-inch thick
1/2 pound mushrooms, halved
2/3 cup olive oil
1/2 cup balsamic vinegar
4 cloves garlic, minced
1 pound penne pasta, cooked and drained
1 cup sliced black olives
1 1/2 cups cubed mozzarella cheese
1 1/2 cups (about 6 ounces) grated Asiago or Parmesan cheese
1 (7-ounce) jar roasted red peppers, drained, diced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Makes 10 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
Grilled Veggie Pasta Salad – Recipe by Laura Vitale – Laura in the Kitchen Episode 130If the Grilled Vegetableand Pasta Salad recipe was useful and interesting, you can share it with your friends or leave a comment.