Pasta Salad with Grilled Vegetables and Tomato Vinaigrette

Name: Pasta Salad with Grilled Vegetables and Tomato Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 250 g fusilli pasta (uncooked); 1 large red bell pepper (cut into strips); 1 large zucchini (sliced into rounds); 1 medium eggplant (cubed); 1 cup cherry tomatoes (halved); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup tomato paste; 3 tbsp red wine vinegar; 1/2 cup olive oil; 1 tbsp honey; 1 clove garlic (minced); 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

70 min 6 servings Easy

All Recipes

Pasta Salad with Grilled Vegetables and Tomato Vinaigrette

A refreshing pasta salad featuring grilled vegetables and a tangy tomato vinaigrette.

Prep

20 min

Cook

20 min

Total

70 min

Servings

Difficulty

Easy

Pasta salad with grilled vegetables and tomato vinaigrette is a delightful dish that combines the smoky flavours of grilled veggies with a tangy and refreshing dressing. It's perfect for summer gatherings, picnics, or as a light meal on its own. The key to a great pasta salad lies in the quality of the ingredients. Fresh, colourful vegetables and a homemade vinaigrette can transform simple pasta into a vibrant dish that appeals to both the eyes and the palate.

Ingredients

Servings

Pasta and Vegetables

Tomato Vinaigrette

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.

Pro tip: Cooling the pasta under cold water helps prevent overcooking.

Prepare the vegetables

Preheat a grill or grill pan to medium-high heat. Toss red bell pepper, zucchini, and eggplant with olive oil, salt, and pepper. Grill until tender and charred, about 4-5 minutes per side.

Pro tip: Ensure the grill is hot to achieve nice grill marks.

Make the vinaigrette

In a small bowl, whisk together tomato paste, red wine vinegar, olive oil, honey, garlic, oregano, salt, and pepper until well combined.

Pro tip: Adjust the seasoning of the vinaigrette to taste after mixing.

Combine ingredients

In a large bowl, combine the cooked pasta, grilled vegetables, cherry tomatoes, and the tomato vinaigrette. Toss until everything is evenly coated.

Pro tip: Chill the salad for 30 minutes before serving for better flavour integration.

Chill the salad

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to meld.

Pro tip: This salad can be made a day in advance and stored in the fridge.

Serve the salad

Before serving, give the salad a good stir. If it seems dry, add a splash of olive oil or additional vinaigrette.

Pro tip: Garnish with fresh basil or parsley for a fresh touch.

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Tips & Tricks

<ul><li>Use a variety of colourful vegetables for visual appeal.</li><li>Grill vegetables until they have nice char marks for added flavour.</li><li>Chill the pasta before mixing to keep the salad fresh.</li><li>Adjust the vinaigrette seasoning to your taste preference.</li></ul>

Serving Suggestions

This pasta salad is best served chilled, making it an ideal dish for warm-weather dining. Pair it with grilled chicken or fish for a complete meal. You can prepare the salad a day in advance; just store it in an airtight container in the refrigerator. If the salad seems dry after storage, refresh it with a little extra vinaigrette before serving.