Alexa Peduzzi, author of Fooduzzi, a plant-based food blog shares a yummy pasta salad recipe with us. Enjoy!
Happy summer, friends! As soon as the sun starts shining and the temperatures start rising, I crave one thing and one thing only.
That’s right, peeps. It’s pasta salad season.
I mean, it’s the perfect food. Mix-ins galore, addictive sauces, an excuse to eat copious amounts of carbs, the ideal make-ahead meal…
And, most importantly, a pasta dish that you can call a “salad.”
I’m. In. Love.
And to get the most out of this glorious season, why not throw a bunch of seasonal vegetables into the mix? And why not grill those vegetables?
Oh yes, this is summer in pasta salad form, and I know you’re going to love it.
It all starts out with a bunch of vegetables. Zucchini, peppers, corn, tomatoes, green onion…if you love it and it’s in season, throw it in this pasta salad!
I also decided I wanted a bit of protein in this salad, so I peeled some lupini and added them to my veggie mix. Lupini is the unofficial official food of any Peduzzi family gathering, and I was so excited to incorporate them into this recipe! DeLallo’s Imported Lupini are perfectly salty and briny – they’re my favorite!
Then comes the marinade. I adore a simple balsamic vinaigrette marinade here, and the recipe makes enough to become our finishing sauce at the end, too! You’ll need some balsamic vinegar, extra virgin olive oil, mustard, fresh thyme, garlic, salt, pepper, and a wee bit of honey. Because the balsamic and honey are sweet, they help caramelize our vegetables. Those delicious grill marks your see? You can thank our good friends balsamic and honey for that!
If you’re lucky enough to have a grill, by all means, grill it up. I have a grill pan that worked perfectly for this as well. Regardless of your cooking method, make sure to cook your veggies just until they’re tender. You don’t want them cooking away into mush. I love having a little bite left in my vegetables to give the final salad some texture!