Grilled Veggie Pasta Salad by New Canaan Olive Oil
Ingredients
- 1 zucchini, sliced lengthwise
- 1 sweet red pepper, halved
- 1/2 purple onion
- 1/2 lb asparagus
- 3 tbsp Tuscan Herb Olive Oil
- 4 cups pasta
- 1 tbsp Premium Balsamic
- 1 tbsp Paris Seasoning
- Shredded Parmesan Cheese
Directions
- Boil a pot of water and cook pasta until al dente. Drain and rinse, allow to cool.
- For veggies, heat grill to medium heat. Brush with olive oil and grill until tender.
- Remove and cool slightly. Cut into 1/2 inch pieces and toss with pasta in a large bowl.
- Add remaining olive oil, balsamic, seasoning and cheese.
- Serve warm or chilled