Grilled Vegetable-Pesto Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 1 |
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Grilled Vegetable-Pesto Pasta Salad is perfect for summer potlucks and it works great as a side dish alongside grilled chicken. Ingredients:
1 zucchini, cut lengthwise into 1/2-inch-wide pieces |
1 yellow squash, cut into 1/2-inch-wide pieces |
1 red bell pepper, seeded, cut into 1-inch-thick slices |
1 red onion, cut into 3/4-inch-thick slices |
1 tablespoon italian seasoning |
2 tablespoons olive oil |
salt and pepper |
3 cups whole-grain farfalle or penne |
1 15.5-oz. can cannellini beans, drained and rinsed |
1 7-oz. container refrigerated pesto (about 3/4 cup) |
1/2 cup grated pecorino romano |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat grill to medium heat (300ºF to 350ºF). In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
2. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
3. Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.
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