Grilled Vegetable Pasta Salad
 
 
Makes 6 servings
Ingredients
  • 8 ounces ditalini
  • 1 cup cherry tomatoes, halved
  • 1 garlic clove, minced
  • 5 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 green zucchini, cut crosswise into ¼"-thick pieces
  • 1 yellow summer squash, cut crosswise into ¼"-thick pieces
  • 1 bell pepper, stem and seeds removed and quartered lengthwise
  • 1 small red onion, cut into ½"-thick wedges
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt, plus more, to taste
  • ½ teaspoon freshly ground black pepper, plus more, to taste
  • 2 green onions, thinly sliced
  • ½ cup fresh basil leaves, divided
Instructions
  1. Cook ditalini according to package directions until al dente. Rinse with cold water, drain well and transfer to a large bowl. Add tomatoes, garlic, 3 tablespoons olive oil and red wine vinegar and toss to combine. Set aside.
  2. In another large bowl, combine the zucchini, summer squash, bell pepper, red onion, Italian seasoning, salt and pepper. Drizzle with remaining 2 tablespoons olive oil and toss to coat.
  3. Heat a grill pan over medium heat. Working in batches, place vegetables in the pan in a single layer and cook, turning occasionally, until grill marks are visible, 10-12 minutes. Remove from pan and set aside to cool. Cut vegetables into ½" pieces and transfer to bowl with pasta.
  4. Add green onions and half of the basil and stir to combine. Season with salt and pepper to taste. Top with remaining basil.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/grilled-vegetable-pasta-salad/