Grilled Italian Pasta Salad
Miz Helen's Kitchen
Ingredients
2 small zucchini, sliced lengthwise
2 small summer squash, sliced lengthwise
1 yellow bell pepper, sliced lengthwise
1 orange bell pepper, sliced lengthwise
1 green bell pepper, sliced lengthwise
2 red onions, thick slices
5 cups, cooked Penne Pasta
1/2 cup olive oil
1 teaspoon salt
2 teaspoons pepper
1 teaspoon Italian season
1 cup fresh basil leaves
Garnish with shaved Parmesan Cheese
The Dressing
1/2 cup extra virgin olive oil
1/4 cup Balsamic Vinegar
1/4 cup dark brown sugar
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian season
pinch pepper flakes
Directions
Prepare the dressing:
In a fruit jar or a mixing jar, mix the olive oil,vinegar, brown sugar, garlic, Italian season, salt, pepper and pepper flakes. Put the lid on the jar and shake it well. Set the dressing aside, do not refrigerate at this point.
For the salad:
Cook the Penne Pasta according to package directions.
Drain the pasta and drizzle some of the olive oil over the pasta to keep it loose. Set the pasta aside, keep at room temperature.
Wash and cut all the vegetables.
Place the vegetables in a large bowl and drizzle the remainder of the olive oil over the vegetables.
Sprinkle the salt, pepper, Italian season, over the vegetables and toss to completely cover.
Place in a grilling basket and grill on a medium hot grill.
Toss the vegetables so they can get a good char.
When the vegetables are charred and tender remove from heat.
Pour the Penne Pasta into a large mixing bowl and add the grilled vegetables and mix well. add the fresh basil.
When the vegetables and pasta are mixed, pour the dressing over the salad and mix well.
Serve at room temperature or chilled.
Recipe Tips:
The longer this salad sits the better it gets.
A great make ahead salad.