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A quick and simple recipe for using leftover grilled veggies. Fresh pasta is combined with leftover grilled vegetables and added to a simple balsamic vinaigrette for a side dish or main dish.
Cook pasta according to package directions.
Meanwhile, mix the balsamic vinegar, olive oil, thyme, salt and pepper in a large bowl.
Drain the pasta and add it into the bowl with the balsamic vinaigrette. Stir well to coat the pasta. Add the leftover grilled vegetables on top and sprinkle with goat cheese.
This pasta salad can be served hot or cold. Leave out the cheese for a vegan adaptation.
When grilling the vegetables, we used Star Fine Foods garlic-infused olive oil, dried thyme, dried sage, salt and pepper and grilled them in a grilling basket for 15-20 minutes, tossing the veggies often. They get a nice char and grilled flavor and cook very evenly. Store the grilled vegetable leftovers in the refrigerator in an airtight container until making this pasta salad.
Alternately, you can roast the vegetables in a large baking dish at 400 F for 25-30 minutes until tender, tossing often.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!