Nothing embodies the essence of summer quite like a sun-drenched picnic filled with laughter, soft grass beneath your feet, and a spread of tantalizing dishes. In the pantheon of picnic cuisine, one dish stands a fork above the rest: the Grilled Vegetable Pasta Salad. This vibrant dish is a medley of smoky, charred veggies and twirls of pasta, all dressed in a zippy vinaigrette that sings the ballad of summer on your taste buds.
Grill and Thrill
Begin by selecting an array of fresh vegetables to star in your culinary show. Bell peppers in a trio of colors, zucchini, cherry tomatoes, asparagus, and red onions make for a delightful cast. Light up the grill and watch as the flames kiss the veggies, imbuing them with a smoky flavor that’s the essence of outdoor cooking.
Pasta Salad Ingredients:
– Pasta (such as bow tie, penne, or rotini) – 1 pound (cooked according to package directions and cooled)
– Cherry tomatoes – 1 cup (halved)
– Cucumber – 1 medium (diced)
– Red onion – 1/4 cup (finely chopped)
– Bell pepper (any color) – 1 (diced)
– Black olives – 1/2 cup (sliced)
– Fresh basil leaves – 1/4 cup (chopped)
– Feta cheese – 1/2 cup (crumbled) or Mozzarella balls – 1/2 cup
– Optional extras: Artichoke hearts, sun-dried tomatoes, roasted red peppers, diced avocado, or grilled chicken
Feel free to mix and match ingredients according to your preference and availability.
Dressing Ingredients:
– Extra-virgin olive oil – 3/4 cup
– Balsamic vinegar or white wine vinegar – 1/4 cup
– Lemon juice – 1 tablespoon
– Fresh garlic – 1 clove (minced)
– Dijon mustard – 1 teaspoon
– Salt – 1/4 teaspoonor to taste)
– Freshly ground black pepper – 1/4 teaspoon (or to taste)
These measurements will make approximately 1 cup of vinaigrette. You can adjust the quantities to suit your taste or the amount of salad you’re dressing.
Pasta with Pizzazz
Choose a pasta shape that won’t just hold the dressing but will gladly mingle with the veggies. Fusilli, bow ties, or penne work wonders as they trap the vinaigrette and small pieces of vegetable. Cook it al dente, for it must hold its own against the robust veggies.
Dress to Impress
The dressing should be lively and bright with hints of garlic, mustard, and a squeeze of lemon for ay kick. Extra-virgin olive oil will carry the flavors, while a dash of balsamic or white wine vinegar adds the necessary bite. Whisk them together for a vinaigrette that’s both bold and beautiful.
Combine and Conquer
Once grilled to perfection, chop the vegetables into pasta-friendly pieces. Tumble them together with the pasta in a large bowl, pour over the vinaigrette, and give it a good toss. Fresh herbs like basil or parsley scattered on top bring a final flourish of freshness to this picnic masterpiece.
Here are step-by-step instructions for grilling the vegetables, making the dressing, and assembling your summer pasta salad:
Grilling the Vegetables:
1. Preheat the Grill: Heat your grill to a medium-high temperature, around 375-400°F.
2. Prepare Vegetables: Wash and cut the vegetables into sizes that won’t fall through the grill grates. For example, halve or quarter bell peppers, cut zucchini lengthwise into thick strips, and leave small mushrooms whole.
3. Season the Vegetables: Toss the cut vegetables with a little olive oil and season with salt and pepper.
4. Grill the Vegetables: Place the vegetables on the grill and cook for about 3-5 minutes per side or until they have nice grill marks and are tender, but not mushy. Once cooked, remove from the grill and let them cool.
5. Chop the Grilled Vegetables: Once cool enough to handle, chop the grilled vegetables into bite-sized pieces that will mix well with the pasta.
Making the Dressing:
6. Combine Ingredients: In a bowl, whisk together 3/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar or white wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dij mustard, 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
7. Whisk: Whisk all the ingredients until they’re thoroughly combined and the dressing has emulsified. Taste and adjust the seasoning if needed.
Assembling the Pasta Salad:
8. Cook Pasta: Cook the pasta according to the package instructions until al dente. Rinse with cold water to cool and stop the cooking process.
9. Prepare Additional Ingredients: While the pasta is cooking, you can chop any non-grilled vegetables like cherry tomatoes or cucumber and crumble the cheese if using.
10. Combine Pasta and Vegetables: In a large mixing bowl, combine the cooked pasta, grilled and chopped vegetables, and any other raw vegetables you’re using.
11. Add Dressing: Pour the dressing over the pasta and vegetables, thoroughly tossing to ensure everything is well coated.
12. Add Cheese and Herbs: Add the crumbled feta cheese or mozzarella and fresh herbs like chopped basil to the salad.
13. Toss Lightly: Gently toss the salad to distribute the cheese and basil without breaking them.
14. Chill: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors mingle.
15. Serve: After the salad has had time to chill, give it a final toss, and make any final taste adjustments. Serve chilled or at room temperature.
Enjoy your beautifully blended summer pasta salad with grilled vegetables and homemade dressing!
Ready for Applause
Allow the pasta salad to chill and the flavors to become friendly. Once ready, serve your Grilled Vegetable Pasta Salad up to an audience of friends and family. Watch as it receives the encore it so surely deserves – the empty bowl at the end of the picnic.
The Grilled Vegetable Pasta Salad isn’t merely food; it’s a full sensory experience. It offers a visual feast of charred edges and glistening pasta, a smell to rouse the appetite, and a symphony of tastes that define summer dining. Here’s to your next outdoor gathering being a flavor-filled spectacle under the open sky! Contact us today if you’re ready to find the perfect RV!
