Rainbow Pasta Salad with Grilled Vegetables
  • CourseAppetizer, Main Dish, Side dish
  • CuisineVegetarian
Ingredients
  • 1 zucchini, stemmed and halved lengthwise
  • 1 eggplant, stemmed and halved lengthwise
  • 1 yellow bell pepper, stemmed, seeded and halved lengthwise
  • 1pint cherry tomatoes, halved
  • 2Tbsp. olive oil
  • salt and pepper, to taste
  • 1lb. penne pasta
  • 1lb. fresh mozzarella, chopped or balls
  • parmesan cheese and fresh basil, for garnish
Dressing
  • 1/2cup extra virgin olive oil
  • 1/4cup red wine vinegar
  • 1tsp. fresh lemon juice
  • 1tsp. honey or maple syrup (optional)
  • 1tsp. Italian seasoning
  • 1clove garlic, minced
  • salt and pepper, to taste
  • 1pinch of red pepper flakes (optional)
Instructions
  1. Cook pasta according to package directions. Drain and cool slightly.
  2. Brush zucchini, eggplant and bell pepper with oil and sprinkle with salt and pepper to taste. Grill for 10 minutes, or until charred and tender. Allow to cool slightly, then chop into 1-inch pieces.
  3. Add all dressing ingredients to a jar or small bowl and whisk to combine.
  4. Place the cooked pasta, grilled veggies, and fresh cherry tomatoes in a large bowl. Pour the vinaigrette over top, starting with half and adding more to your liking. Stir to combine. Serve with fresh basil and grated parmesan, and enjoy!
Rainbow Pasta Salad with Grilled Vegetables
Print Recipe
  • CourseAppetizer, Main Dish, Side dish
  • CuisineVegetarian
Ingredients
  • 1 zucchini, stemmed and halved lengthwise
  • 1 eggplant, stemmed and halved lengthwise
  • 1 yellow bell pepper, stemmed, seeded and halved lengthwise
  • 1 pint cherry tomatoes, halved
  • 2 Tbsp. olive oil
  • salt and pepper, to taste
  • 1 lb. penne pasta
  • 1 lb. fresh mozzarella, chopped or balls
  • parmesan cheese and fresh basil, for garnish
Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp. fresh lemon juice
  • 1 tsp. honey or maple syrup (optional)
  • 1 tsp. Italian seasoning
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 1 pinch of red pepper flakes (optional)
Servings:
Units:
Instructions
  1. Cook pasta according to package directions. Drain and cool slightly.
  2. Brush zucchini, eggplant and bell pepper with oil and sprinkle with salt and pepper to taste. Grill for 10 minutes, or until charred and tender. Allow to cool slightly, then chop into 1-inch pieces.
  3. Add all dressing ingredients to a jar or small bowl and whisk to combine.
  4. Place the cooked pasta, grilled veggies, and fresh cherry tomatoes in a large bowl. Pour the vinaigrette over top, starting with half and adding more to your liking. Stir to combine. Serve with fresh basil and grated parmesan, and enjoy!
Share this Recipe