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
1/4cupchopped parsley,plus more for garnish
450gramsbowtie pasta,cooked, drained, and cooled
Once the vegetables are prepared, preheat grill to 425 degrees.
Brush veggies with olive oil and season with salt and pepper. Grill both sides until golden brown grill marks are achieved. 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 cooked, transfer to a 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.
Once the veggies are cooled, chop the bell peppers into bite-sized pieces. Roughly chop the grilled onions.
To assemble, transfer the drained 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.