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Grilled Vegetable and Pasta Salad recipe

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

  • Preheat broiler or grill.
  • Place the vegetables and mushrooms ona baking sheet. In a bowl, combine the olive oil, vinegar, andgarlic. Brush the vegetables and mushrooms with the vinegar-oildressing; reserve the remaining dressing.
  • Grill or broil the vegetables on bothsides, about 8 to 10 minutes.
  • In a large bowl, gently combine the grilledvegetables, pasta, olives, cheeses, and red peppers. Stir inthe remaining dressing, the parsley, and the salt and pepper.Serve warm or at room temperature.

    Makes 10 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

    Grilled Veggie Pasta Salad – Recipe by Laura Vitale – Laura in the Kitchen Episode 130

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