Ingrédients pour Grilled Veggie Pasta Salad
- White Wine Vinegar
- Dijon Mustard
- 1 teaspoon salt
- Black Pepper
- Extra Virgin Olive Oil
- Garlic Cloves
- Fresh Thyme
- Fresh Oregano
- Sweet Red Peppers
- Green Bell Peppers
- 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
- Summer Squash
- Red Onion
- 2 medium tomatoes, cut into 1-inch wedges
- Linguine
- Fresh Basil
- Fresh Mozzarella Cheese
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Comment préparer Grilled Veggie Pasta Salad
- **Make the Dressing:** In a medium bowl, whisk together red wine vinegar, Dijon mustard, salt, and pepper.
- Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified.
- Stir in the minced garlic, dried thyme, and dried oregano.
- Divide the dressing in half. Set aside half for the pasta; reserve the other half for the vegetables.
- **Prepare the Grill:** Preheat your grill to medium-high heat.
- Lightly oil the grill grates with vegetable oil to prevent sticking.
- **Grill the Vegetables:** Toss the bell peppers, zucchini, yellow squash, red onion, and tomatoes with half of the reserved dressing.
- Grill the vegetables in batches for about 3-4 minutes per side, or until tender-crisp and slightly charred (about 18 minutes total). Brush with additional dressing halfway through grilling.
- Remove the grilled vegetables from the grill and set aside to keep warm.
- **Combine Salad:** In a large bowl, toss the cooked pasta with the reserved dressing and any remaining dressing from the vegetables.
- Add the chopped basil and mozzarella cheese to the pasta.
- **Serve:** Arrange the warm grilled vegetables on top of the pasta salad. Serve immediately or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
35g
Fat
43g
Carbs
23g
