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.
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