Grilled Vegetable Pasta Salad
Servings 6 servings
Calories
Ingredients
- 1 lb. pasta I used cavatappi
- 1 1/2 cups asparagus ends removed
- 1 cup bell peppers cut into 1-inch pieces
- 1 cup zucchini sliced
- 1 red onion cut into 1-inch pieces
- 1 1/2 cups fresh arugula
- shaved parmesan cheese
- Signature SELECT lemon infused avocado oil
- 1/4 teaspoon salt and pepper or your favorite all-purpose seasoning blend like Kinder's The Blend
- 1/4 teaspoon dried oregano
- toasted pine nuts optional
Instructions
- Boil the pasta according to package directions.
- Meanwhile, heat the grill over medium-high heat.
- Toss the chopped veggies with salt, pepper, dried oregano, a drizzle of the lemon-infused olive oil, and place on a foil-covered sheet pan.
- Place the sheet pan directly on the grill, or if you prefer you can lay the foil directly on the grill. I find the sheet pan works great as nothing falls through the grates and the heat transfers perfectly to the veggies and you still get gorgeous char marks.
- Grill the veggies for about 15 minutes, turning frequently.
- Once the pasta is finished cooking, place in a large bowl or platter. Top with arugula and the grilled veggies. Season salt and pepper and add fresh grated parmesan cheese. Drizzle with avocado oil and toss to mix.
Notes
While the pine nuts are not pictured in the photograph, I added them to my dish and loved the addition, so you can toast some pine nuts on the stove for a few minutes until they become fragrant and toasted and add to the pasta. They add an amazing depth of flavor and a nice crunch.