Grilled Vegetable Pasta Salad with Bocconcini
You don’t have to be a carnivore to enjoy firing up the grill this summer. This meatless pasta dish is healthy, full of flavour and incredibly easy to make. Simply grill up some of your favourite seasonal vegetables like zucchini, asparagus and red bell peppers, toss with pasta and mini Bocconcini cheese and finish with a homemade herb honey mustard dressing to create this quick and perfectly charred dish.
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Bite Me Bit
"I grill, therefore I am"
— Alton Brown
Herb Honey Mustard Dressing
3 tbsp olive oil
2 tbsp champagne vinegar
1 tbsp chopped fresh basil
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp honey
1 tsp lemon zest
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 small zucchini, halved lengthwise
1 small red onion, cut into chunks
1 bunch asparagus, ends trimmed
2 red bell peppers, halved and seeded
2 tbsp olive oil
¼ tsp kosher salt
1 container (200g) Tre Stelle Mini Bocconcini Cheese, halved
¾ lb pasta
2 tbsp chopped fresh basil
2 tbsp chopped fresh flat-leaf Italian parsley
1) For the dressing, in a medium bowl, whisk olive oil, champagne vinegar, basil, Dijon mustard, garlic, honey, lemon zest, salt and pepper until well combined. Set aside.
2) Preheat grill to medium heat. In a large mixing bowl, toss zucchini, red onions, asparagus and red peppers with olive oil and salt. Place red pepper halves skin side down on preheated grill to blister skins. When the skins are black all over, remove from grill and peel skins off when cool enough to handle. Cut peppers into large chunks and place in large mixing bowl. Grill zucchini halves, asparagus and onion, about 3 minutes per side, until grill marks appear but vegetables are still firm – you can use a grilling basket to prevent the vegetables from slipping through the grates. Remove from grill and cut zucchini, asparagus and onions into large bite-sized pieces. Add all grilled vegetables to red peppers. Toss with half the dressing and Bocconcini cheese, setting aside until the pasta is prepared.
3) Bring a large pot of lightly salted water to a boil. Cook pasta until tender, stirring occasionally. Drain pasta and add to cheese and grilled vegetable mixture. Toss to coat with remaining dressing, chopped basil and parsley, seasoning with salt and pepper to taste.