This grilled summer vegetable pasta salad is perfect for picnics, potlucks, or a light summer meal. Enjoy it on its own or pair it with your favorite summertime meals.
Course: Salad
Cuisine: American
Keyword: summer squash pasta salad, summer vegetable pasta salad
Servings: 10servings
Calories: 305cal
Author: Amy Desrosiers
Cost: $10
Equipment
large mixing bowl
cutting board & knife
Grill
grilling pan
spoon
Ingredients
Pasta Salad
1smallzucchini,sliced into coins and halved
1smallyellow summer squash,sliced into coins and halved
1largeonion,sliced
2mediumbroccoli crowns,remove excess stems
12ouncesbowtie pastacooked al dente
½cupLand O Lakes® Butter with Canola Oil,Use a spoon to scoop out dollops to add to the veggies before grilling.
12ouncesroasted red peppers,chopped
¾cupfeta cheesecrumbled
Vinaigrette
½cupextra virgin olive oil
⅓cupred wine vinegar
1teaspoondried oregano
1-2clovesgarlic,minced
¼teaspoon salt
¼teaspoonblack pepper
Instructions
Preheat the grill to 400° F. and cut/prepare all vegetables. We used a grill pan sprayed with nonstick spray since we had smaller vegetable pieces that could fall through the grill grates.
Bring a stockpot of water to a rapid boil and add pasta. Boilfor about 10-12 minutes or until al dente, stirring often.
Drain pasta and rinse with cold water; set aside.
Season vegetables with salt and pepper. Add dollops of Land O Lakes® Butter with Canola Oil.
Grill for about 8-10 minutes, stirring veggies every so often to evenly grill them. Once tender, remove them from the heat.
In a large bowl, add drained pasta, grilled veggies, roasted red pepper, and cheese.
In a small bowl, stir together all Vinaigrette ingredients.
Pour the Vinaigrette over the salad, and stir. Chill for at least one hour to allow flavors to meld.
Serve chilled.
Notes
Nutritional values may vary and are meant to be a guide.