Grilled veggies make this pasta salad shine.
This meatless summer pasta salad makes room for what really matters: vibrant seasonal produce at its peak.
Lisa Danielson’s simple formula for a summer pasta salad is fresh, colorful, and a true taste of summer.
There’s one small and simple step that makes this summer pasta shine: grilling your veggies. Though it is an extra step to fire up the grill, Lisa promises it’s worth every effort.
For a light (and delicious!) dressing, Lisa opts for a homemade vinaigrette. Making a vinaigrette is one of the simplest kitchen tasks. Follow Lisa’s formula for making your own:
Equal parts olive oil, red wine vinegar, and dijon mustard.
After you give it a good shake, you can play around with more flavor. Try adding some dried Italian herbs, salt and pepper, or even honey for a sweeter flavor. Taste and adjust until the flavor is just the way you like it.
Grilled Pasta Salad
“I love the simplicity of this recipe! No need to worry about exact measurements or ingredients.” – Lisa
METHOD
- Scour your kitchen for some veggies. Brush them with a little olive oil and grill on each side for 3-4 minutes. Chop up into bite-sized pieces and set aside.
- Boil your favorite whole wheat or high protein noodles. Drain once al dente and rinse with cool water.
- Add in veggies.
- Create a simple dressing using balsamic vinegar, olive oil, salt, pepper, and some fresh herbs like oregano or basil.
- Top with some diced avocado and shredded parmesan cheese.
Find more recipes and healthy ideas from Lisa on Instagram, @veggie_lisa.
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