Who doesn’t love a pasta salad? My weakness is definitely carbs, and pasta is on the top of that list. With the warmer weather, I wanted to keep the Spring recipes rolling. I am currently sitting at my bar, right off the side of my kitchen, facing a gigantic window. The sunlight is pouring through, making my face really warm. So I feel it’s only appropriate to feature a cool, light, rich salad! I love this grilled veggie pasta salad. The grilled veggies put a natural twist on the everyday Italian dressing salad. This recipe can literally use anything you have in your fridge. I always run into the same problem when it comes to veggies. I run to the store, grab the veggies I need to make something, and it always leaves me with leftover veggies. They sit in my fridge, and by the time I remember that they are there, sitting in the bottom drawer, they go bad. With this recipe, use all of your leftover veggies before they get moldy! This makes the recipe customizable, and extremely affordable.
Grilled Veggie-Pasta Salad
Cost Per Serving: $0
Prep Time: 15 minutes
Total Time: 1 hour 35 minutes
I used a lot of ingredients that the recipe called for. However, I used some veggies I had in my fridge. I added more mushrooms (I am a huge mushroom fan), and I used three different colored peppers. This recipe calls for 4 cups fresh veggies – I highly recommend you use the leftover veggies you have in the fridge, and not run to the store to get new ones. Make this recipe special by showcasing the veggies your family actually eats. If you do have to run to the store, never buy the prepackaged chopped veggies. This will cost you more money in the long run, and limits you on what veggies you get. It’s also cheaper to buy them individually, and chop them up yourself.
- 2/3 cup Italian dressing
- 4 cups fresh vegetables, 1-inch pieces
- 1 package (12 ounces) farfalle (bow-tie) pasta
Step #1: After you decide what veggies you would like to use, chop them up into 1-inch pieces. Cutting them into strips is ok too, especially if you have toddlers. I have always found that strips are easier to hold onto (just make sure the pieces are big enough to put on skewers).
Step #2: Place the veggies into a bowl and pour 1/3 of the dressing over the veggies. Cover with wrap and place in the fridge for one hour.
Step #3: Grab your husband if you do not know how to operate the grill. I am embarrassed to say that I still have not figured out how to operate our grill, but I figure it’s a guy thing so it’s just best I let my husband take the reins on operating it (Plus, these things always make them feel more manly – so win win♥). Heat the coals (or gas) for direct heat. Drain the veggies, making sure to keep the marinade. Thread the veggies on to some metal skewers, and brush with the marinade. Cover and grill 4 to 6 inches from medium heat for about 15-20 minutes. Make sure to turn and brush the veggies with the marinade twice during this time. Make sure they are crisp and tender.
Step #4: While your husband is out working his magic on the grill, cook and drain the pasta as directed on the package.
Step #5: Remove the veggies from the skewers. Toss the veggies, pasta, and remaining 1/3 cup dressing. Add more dressing if desired. Serve and refrigerate leftovers.
You can find the original recipe HERE
You will love this recipe on hot summer nights. Bring it over to a friend’s house for a BBQ, or to a friend’s potluck. No matter the occasion, everyone will be sure to LOVE it. Plus, it’s our secret that you used leftover veggies from your fridge! Enjoy!