Sunday, June 23, 2013

Dinner in a flash: Grilled veggie + pesto pasta salad

I love summer food! This will be a great recipe to keep on hand when the zucchini plants are spitting out zucchinis faster than you can bake zucchini bread. This pasta is full of flavor and color and good for you, too! Feel free to swap veggies - I think that this would also be great with asparagus and eggplant.

This would be filling on its own, but for dinner, I also had some salmon on the grill and some strawberries on the side. Yum!

Gluten free? Try this with rice or quinoa.

Grilled Veggie + Pesto Pasta Salad
  • 2 medium summer squash, cut into quarters, length-wise (one yellow, one zucchini for beauty)
  • 1 medium onion, sliced into thick rings
  • 1 bell pepper, cut into 6 or 8 strips
  • 8 ounces dry whole-grain pasta
  • 1 cup pesto
  • 1 16-ounce can cannellini beans, drained and rinsed 
  • olive oil
  • salt + pepper, to taste
  • 1/2 cup grated parmesan cheese
  1. Boil pasta according to package directions until al dente. Drain and rinse. 
  2. While pasta is cooking, brush veggies with olive oil and then grill veggies outside on your grill or inside on a grill pan until tender, but not mushy. When cooled enough to handle, dice veggies. 
  3. In a large bowl, combine cooked pasta, pesto, beans, veggies and cheese. Toss to coat, season with salt and pepper and enjoy! Good warm or chilled.
Reader poll: What's your favorite veggie on the grill?

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