The Pioneer Woman Tasty Kitchen
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Grilled Vegetable Pasta Salad

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Level: Easy

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Description

Grilled vegetable pasta salad with a roasted garlic and basil dressing!

Ingredients

  • FOR THE DRESSING:
  • ⅔ cups Olive Oil
  • 1 head Roasted Garlic, Cloves Removed From Peel After Roasting
  • 5 Tablespoons Chopped Basil, 4 - 5 Tablespoons
  • 3 Tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 Tablespoon Red Wine Vinegar
  • 1 teaspoon Maple Syrup
  • 1 pinch Salt
  • 1 pinch Pepper
  • FOR THE SALAD:
  • 1 whole Yellow Squash
  • 1 whole Zucchini
  • 1 bunch Asparagus, Tough Ends Removed
  • 12 ounces, weight Penne Pasta, Gluten Free Or Regular
  • 12 ounces, weight Cherry Tomatoes, Sliced In Half
  • Salt And Pepper, to taste
  • Olive Oil, For Drizzling

Preparation

1. Make the vinaigrette: Add all of the vinaigrette ingredients into a blender and blend until combined. Set aside.
2. Heat the grill to medium heat. Cut the zucchini and squash in half lengthwise. Drizzle the zucchini, squash and asparagus with a little bit of olive oil and season with a pinch of salt and pepper. Place the vegetables on the grill and grill for about 10 minutes, flipping halfway through. Remove them from the grill to a platter. Let vegetables cool.
3. Cook the pasta according the package directions. Drain the pasta and place it into a large bowl. Cut the grilled vegetables into bite sized pieces and add them into the pasta. Add sliced tomatoes. Pour vinaigrette over pasta and vegetables and stir until everything is evenly coated. Salt to taste.

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