This recipe was part of my mission to find more lunch recipes that aren’t sandwiches or leftovers, and oh my gosh guys it’s incredible. I made it 2 weeks in a row if that’s any indication!
Of course this pasta salad recipe comes from Budget Bytes, and it’s honestly one of the easiest recipes I’ve ever made. Because I don’t have a grill (college life) I used the broiler on my stove, and this recipe was as easy as 1. cooking my veggies, 2. making my dressing, 3. making pasta, and 4. putting it all together. It honestly took me half an hour, and for a whole week of lunch meal prep? Incredible.
It would also be a great side for dinner, especially for a cook out. And could definitely be a filling vegetarian dinner if you added some protein like beans! Or add (grilled) chicken for a delicious summer meal.
Dropping the recipe below, but just know you could use any vegetables you happen to have! Or use more than the recipe calls for to bulk it up (I did this, adding more peppers and squash)! Add beans or chicken for protein! The possibilities are endless so you should definitely try it. Bonus points for being tasty warm OR cold. Basically a perfect recipe.
Grilled Vegetable Pasta Salad
Time: 30 minutes
Serves: 8
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 bell pepper
- 1 red onion
- 1 pint grape tomatoes
- Olive oil
- Salt and pepper
- 1/3 cup olive oil
- 3 tbs balsamic vinegar
- 2 tbs mayonnaise
- 1/2 tbs dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp salt
- Black pepper
- 1 lb penne pasta
Instructions
- Wash the zucchini, squash, and bell pepper. Remove the stems from the zucchini and the squash and cut into large slices or pieces (cut each in half, then each half in thirds). Remove the seeds and stem from the bell pepper and cut in half. Slice the red onion into thick slices.
- Place all the vegetables on a large baking sheet, drizzle generously with olive oil, and season with salt and pepper.
- Grill the vegetables (except the cherry tomatoes) over an open flame, OR move top rack of oven to 6 inches from the top and cook all vegetables (including tomatoes) under the broiler until vegetables are charred, about 10-15 minutes.
- Allow the vegetables to cool slightly. Bring a large pot of water to boil, add a handful of salt, and cook pasta 8-9 minutes. Drain and let cool.
- While the pasta is cooking and the vegetables are cooling, prepare the dressing: mix all dressing ingredients in a jar or bowl and shake/whisk to combine.
- Once the vegetables are cool enough to handle, chop into 1 inch pieces. Add pasta and vegetables to a large bowl and add about half the dressing, tossing to combine. Eat warm or chill in fridge, adding more dressing as necessary.
College Cooking with Celia 