Perfectly charred bell peppers, onions, jalapenos, and zucchini make up this Grilled Vegetable Pasta Salad. Tossed with a simple, easy to make, light, oil-based homemade dressing, this is a perfect summer side! Serve warm or at room temperature!
1smallwhite onion,skin removed and sliced 1/4 inch thick
1largezucchini,sliced 1/2 inch rounds
1largered bell pepper,quartered, seeds and stem removed and discarded
1largegreen bell pepper,quartered, seeds and stem removed and discarded
1-2largejalapenos,sliced 1/4 inch rounds
For the Dressing:
1/2teaspoonground black pepper
1/4teaspoondried red chili flakes
1clovegarlic,finely minced or grated
1/4cupchopped parsley,plus more for garnish
450gramsbowtie pasta,cooked, drained, and cooled
Once the vegetables are prepared, preheat your grill to 425 degrees.
Place the veggies onto a wire cooling rack. Using a pastry brush, gentlry brush each vegetable with olive oil and season with salt and pepper. Turn them over and brush and season the other side.
Once the grill is hot, grill all of the veggies on both sides until slightly charred. The time will be different for each vegetable: onions 3-5 minutes each side; zucchini 2-3 minutes each side; bell peppers 5-7 minutes each side; jalapeno 3-4 minutes each side.
Once the vegetables are done, transfer them back to the wire cooling rack to cool. Do not pile in a bowl or overlap.
While the grilled vegetables are cooling, cook the pasta. Drain and rinse under cold running water to cool. Set aside.
Next, whisk together the salad dressing ingredients. Set aside.
Now that the veggies have cooled enough to touch, chop the bell peppers into bite-sized pieces and roughly chop the grilled onions.
To assemble, transfer the pasta to a large bowl. Add in the grilled veggies, chopped parsley, and pour over the dressing. Toss gently to coat. Serve at room temperature.
Allow for more cooking time if you are grilling in batches.