COLORFUL VEGGIE PASTA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
- Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
- Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
- Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.
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Mbindu Jeff
[email protected]This pasta salad is a great way to save money. It's made with inexpensive ingredients, and it's a great way to use up leftovers.
Sharon Khan
[email protected]This pasta salad is a great vegetarian dish. It's packed with protein from the beans and cheese, and it's also a good source of fiber.
Goodluck Fajinmi
[email protected]This pasta salad is a great way to get your daily dose of vegetables. It's packed with colorful roasted vegetables, and the dressing is made with olive oil and lemon juice.
Yushin Jung
[email protected]This pasta salad is a great make-ahead dish. You can make it ahead of time and store it in the fridge for up to 3 days.
Everest Onyemaechi
[email protected]This pasta salad is a great way to use up leftover roasted vegetables. I had some leftover roasted broccoli and zucchini, and they worked perfectly in this salad.
Sihan Ahamad
[email protected]This pasta salad is perfect for a summer picnic or potluck. It's light, refreshing, and packed with flavor.
Amayieon Wiley
[email protected]This pasta salad is a great way to get your kids to eat their vegetables. My kids loved the colorful roasted vegetables and the tangy dressing.
Sk Shagor
[email protected]This pasta salad was easy to make and very tasty. I will definitely be making it again.
Alfie Terry
[email protected]This pasta salad was delicious! I loved the combination of roasted vegetables and fresh herbs. The dressing was also very flavorful.
ibrahim yasser abaavoi
[email protected]This pasta salad was a bit too sweet for my taste. I think I would use less honey in the dressing next time.
Tukei Ivan
[email protected]The dressing for this pasta salad was a bit too oily for my liking. I think I would use less olive oil next time, or maybe substitute some of it with a different type of oil.
Kamrul Ahmed
[email protected]This pasta salad was a bit too bland for my taste. I think it needed more seasoning, or maybe some additional vegetables. I would try it again with some different ingredients.
Erik Hernandez
[email protected]This recipe is a great starting point for a veggie pasta salad, but I made a few changes to suit my taste. I used a different type of pasta (fusilli instead of penne), and I added some chopped fresh herbs (basil and oregano) to the dressing. It turne
Gummypow123 Gummypow123
[email protected]I followed the recipe exactly, and the pasta salad turned out great! The roasted vegetables were perfectly tender, and the dressing was tangy and flavorful. I will definitely be making this again.
Sumi Akash
[email protected]This pasta salad is so easy to make, and it's perfect for a quick and healthy lunch or dinner. I love that it's packed with vegetables, and the dressing is light and flavorful.
Aslammuneer mughal
[email protected]This recipe is a great way to use up leftover vegetables. I had some roasted broccoli and zucchini on hand, and they worked perfectly in this salad. I also added some chopped sun-dried tomatoes for a bit of extra sweetness.
Irtaza shah jee Shah jee
[email protected]I've made this pasta salad several times now, and it's always a crowd-pleaser. The roasted vegetables are packed with flavor, and the dressing is light and refreshing. I like to add a bit of extra feta cheese on top for an extra salty kick.
Anime world
[email protected]This colorful veggie pasta salad was a hit at my last potluck! The combination of roasted vegetables, fresh herbs, and tangy dressing was irresistible. I especially loved the addition of goat cheese, which added a creamy richness to the dish.