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Grilled Asparagus Pasta Salad - Dad Whats 4 Dinner
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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 basil and roasted garlic vinaigrette. #BBQWee

Grilled Asparagus Pasta Salad

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 basil and roasted garlic vinaigrette. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10

Ingredients

  • 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
  • salt
  • pepper
  • shaved parmesan

Roasted Garlic and Basil Vinaigrette:

  • 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

Instructions

Roasted Garlic and Basil Vinaigrette:

  1. 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.

  2. 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.

  3. Cook pasta according the package directions. Drain and place pasta into a large bowl. 

  4. 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.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2017

Recipe inspired by Izzy @ She likes Food