This post is sponsored by Michigan Asparagus. All opinions are my own. I was compensated for writing this post. #BBQWeek
If you love pasta salad you will be blown away with my Grilled Asparagus Pasta Salad for #BBQWeek. Veggies grilled to perfection with a tangy vinaigrette.
Welcome to #BBQWeek
Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe.There are more than 20 recipes this week from some amazing bloggers. We also have a great giveaway sponsored by Michigan Asparagus..
- Best Grilled Vegetables (with Asparagus) from Feeding Big
- Bulgogi (Korean BBQ Beef) + Asparagus with Gochujang Sauce from Culinary Adventures with Camilla
- Grilled Asparagus and Parmesan Pasta with Toasted Pecansfrom Tip Garden
- Grilled Asparagus Nachos from Red Cottage Chronicles
- Grilled Asparagus Haloumi Salad from Grumpy’s Honeybunch
- Grilled Asparagus Tart from A Day In The Life On The Farm
- Grilled Asparagus with Balsamic Glaze and Toasted Pecans from Family Around The Table
- Grilled Breakfast Flatbreas with Asparagus and Bacon from Caroline’s Cooking
- Grilled Citrus Chicken and Asparagus Packets from Jolene’s Recipe Journal
- Grilled Hoisin Chicken and Asparagus Summer Rolls from Palatable Pastime
Michigan Asparagus is giving one winner two grilling baskets and $50 gift card.
Giveaway is open to residents of the United States who are 18 years of age or older. Prize will be sent after the close of the giveaway. Bloggers are not responsible for prize fulfillment. Thank you to Michigan Asparagus for sponsoring #BBQWeek and offering the amazing prize package.
One of my wife’s favorite sides is simple grilled vegetables. When I told her I was going to turn it into a pasta salad she looked at me funny. This happens often but you would think after 25 years she would trust me a little “on my recipes”. I am usually always right. Well, at least about food. Everything else, not so much!
What makes this Grilled Asparagus Pasta Salad is the fresh Michigan Asparagus and how easy it is to make. The roasted garlic and basil vinaigrette brings all the flavors together. No meed to marinade the vegetables, just rub them with oil and sprinkle with a little salt and pepper.
We love asparagus, especially this time of year, when its harvest time in Michigan. Did you know that Michigan Asparagus season is from early May through June? Asparagus grows very fast, up to ½ an inch per hour, under perfect conditions. Sometimes fields are harvested twice a day and over the course of a 7 week season, each field is picked 25-45 times as new spears continue to emerge. The spears are had harvested and snapped instead of cut.
Join me and my blogging friends as we bring you #BBQWeek this week. I hope you check out all of their wonderful recipes and great blogs. Enjoy and fire up that grill
- 1 bunch of asparagus about 20 spears
- 16 oz Farfalle pasta (Bow Tie)
- 1/2 red onion, thick sliced
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 small eggplant, sliced lengthwise
- 12 oz. mixed cherry tomatoes, halved
- olive oil
- shaved parmesan
- 1 cup olive oil
- 10-15 fresh basil leaves
- 1 head of roasted garlic
- 2 tbsp. lemon juice
- 1 tbsp. lime juice
- 2 tbsp. tarragon vinegar
- 1 tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 tsp. sugar
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- 1 tbsp. grated parmesan
In a food processor or blender add all of the vinaigrette ingredients except oil. Process and slowly add oil while processor is running, until combined. Set aside.
Heat the grill to medium heat. Drizzle veggies Drizzle the zucchini, squash, and asparagus with some olive oil and season with a pinch of salt and pepper. Grill vegetables for about 10 minutes, turning halfway through. Let vegetables cool. When cool cut into bite size pieces.
Cook pasta according the package directions. Drain and place pasta into a large bowl.
Add the grilled vegetables and sliced tomatoes to the pasta. Pour vinaigrette over pasta and vegetables, Stir until everything is evenly coated. Add shaved parmesan. Salt and pepper to taste.
First published by Quinn Caudill for DadWhats4Dinner.com ©2017
Recipe inspired by Izzy @ She likes Food
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