Enjoying summer cookouts are always an adventure! I love to make up new recipes to share at these celebrated events…twisting and turning ordinary side-dishes into spectacular fare. This delicious salad takes all the flavor of grilled veggies into a pasta salad that needs no refrigeration and is perfect to bring to your next pot luck!

Grilled Veggie Pasta Salad
1 lb Cavatappi pasta
1 bunch asparagus, trimmed
3 zucchini, cut in half lengthwise
2 large carrots, peeled & sliced on the diagonal
1 large red onion, peeled & cut into 1/2″ slices
extra virgin olive oil
fresh lemon juice
salt & fresh ground pepper
1/2 – 3/4 cup creamy Italian dressing
freshly snipped basil
freshly shredded Parmesan cheese

Cook the Cavatappi pasta in boiling salted water until al dente; drain and rinse with cold water. Immediately toss with 2 tablespoons extra virgin olive oil and 1 tablespoon fresh lemon juice. Refrigerate at least 30 minutes. Heat a grill pan. Brush the the asparagus, zucchini halves, sliced carrots and red onions with extra virgin olive oil and season with salt & fresh ground pepper to taste. Alternately grill the veggies ~10 minutes until nicely charred. Chop into bite-sized pieces and add to the cooked Cavatappi pasta. Pour in the creamy Italian dressing and toss gently to combine; adding the perfect amount of dressing for your taste buds…Top with fresh snipped basil and shredded Parmesan cheese. Can be eaten immediately or allowed to sit to meld the flavors.

Enjoy!

Linda~

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