Grilled vegetables are so refreshing during summer, and gives a healthier option in cooking. This pasta salad recipe is a filling dish that tastes better the longer it sits. You can keep this in your fridge for a few days, which saves you time and energy in preparing meals. It is also budget-friendly. You can use any vegetable that you have, and whatever you find fresh in the market.
This recipe takes about 1 hour to make. Serves 5 to 6.
• Half a pound of whole wheat pasta
• 1 large zucchini
• 1 medium eggplant
• 1 red onion
• 1 red bell pepper
• 1 head of garlic
• 3 tbsp of balsamic vinegar
• 2 tbsp of olive oil
• 4 tbs of extra virgin olive oil
• 4 oz of baby arugula
• Half a cup of Kalamata olives
Preheat the oven to 400F.
Cut the garlic head in half, and drizzle some olive oil. Wrap in foil and roast in the oven for 45 minutes.
Boil water in a pot and sprinkle salt. Cook the pasta according to package instructions. Drain the pasta and set aside.
Slice zucchini, eggplant, onion, and pepper, and coat with olive oil on both sides. Grill for 4 to 5 minutes on each side.
In a big bowl, remove roasted garlic from the skin. Add vinegar, oil, salt, and pepper. Whisk until vinaigrette forms. Set aside for an hour.
Chop grilled vegetables to preferred sizes.
Add pasta and vegetables to the vinaigrette. Mix together well until everything is coated.
Garnish with arugula.
Ideas And Tips:
• Let pasta salad sit for an hour before serving so that it can soak the vinaigrette better, and makes it more delicious.
images – https://www.youtube.com/watch?v=eB9nQNJoVUc