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Grilled Vegetable Pasta Salad

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“This is a sensational pasta salad that can be created in just 35 minutes. You can cut back on the oil by finely chopping the peppers and onion to create a light sauce with their natural juices.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat barbecue to medium high. Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent from sticking to each other. Set aside.
  2. Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 teaspoons olive oil.
  3. In a bowl, toss the yellow pepper and asparagus with 2 teaspoons olive oil. Season the vegetables with 1/4 teaspoons each of the salt and pepper. Grill the yellow pepper and onion skewer until tender and charred, approximately 12 minutes. Grill the asparagus until lightly charred and tender-crisp, 4-8 minutes.
  4. Remove vegetables, let cool slightly. Finely chop the grilled pepper and onion. Chop asparagus into 1-inch pieces and set aside. In a large bowl, whisk together the remaining olive oil, salt and pepper as well as the vinegar and garlic paste and mustard. Mix in the onion, yellow pepper, asparagus, tomatoes, cheese, pasta and basil, coating all ingredients. Taste and adjust the seasoning, if necessary.
  5. Serve garnished with addition basil leaves.

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