Name: Grilled Vegetable Pasta Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: American
Ingredients: 6 Tbsp. DeLallo Extra Virgin Olive Oil; 1/2 cup balsamic vinegar; 2 tsp. dijon mustard; 2 tsp. honey or maple syrup; 2 medium-large cloves garlic, minced; 5 sprigs fresh thyme, minced; salt + pepper, to taste; 8 oz. grape tomatoes; 1 large zucchini, chopped into bite-sized pieces; 1 orange bell pepper, chopped into bite-sized pieces; 2 ears corn; 4 green onions; 1 jar DeLallo Lupini Beans, drained and peeled; 1 lb. DeLallo Organic Semolina Gemelli, cooked according to package instructions; 1 12 oz. jar DeLallo Grilled Artichokes, chopped into bite-sized pieces; Fresh basil

Grilled Vegetable Pasta Salad

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…

Ingredients

Marinade:

6 Tbsp. DeLallo Extra Virgin Olive Oil

1/2 cup balsamic vinegar

2 tsp. dijon mustard

2 tsp. honey or maple syrup

2 medium-large cloves garlic, minced

5 sprigs fresh thyme, minced

salt + pepper, to taste

Vegetables:

8 oz. grape tomatoes

1 large zucchini, chopped into bite-sized pieces

1 orange bell pepper, chopped into bite-sized pieces

2 ears corn

4 green onions

1 jar DeLallo Lupini Beans, drained and peeled

To Assemble:

1 lb. DeLallo Organic Semolina Gemelli, cooked according to package instructions

1 12 oz. jar DeLallo Grilled Artichokes, chopped into bite-sized pieces

Fresh basil

Directions

Mix all of the marinade ingredients together in a jar. Set aside.

Add all of your prepared vegetables to a large bowl. Pour ½ of your marinade on top, and toss to coat.

Grill your vegetables (either on a grill, in a grill basket, or on a grill pan) until they are caramelized, tender, and still have a bite to them. Reserve the excess marinade, and place your grilled vegetables in a serving bowl.

Chop your green onions, and slice the corn kernels off of the cob. Add your cooked pasta to your vegetables, and then pour the reserved and excess marinade on top. Mix to combine. Add your grilled artichokes, and top with fresh basil. Serve warm, room temperature, or cold from the fridge.

Grilled Vegetable Pasta Salad

Ingredients

Directions

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