Grilled Asparagus Pasta Salad
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:
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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.
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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.
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Cook pasta according the package directions. Drain and place pasta into a large bowl.
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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