Forgot your password? Reset Password Don’t have an account? Sign up

Grilled Vegetable Pasta Salad

Healthy, Vegan | Mains, Healthy Recipes | Pasta, Vegetables | European | Pasta & Risotto


1 zucchini, cut in half 1 bunch of asparagus 1 cup cherry tomatoes, halved 1 cup black kalamata olives
400g Fussili or pasta of choice Freshly ground black pepper Maldon sea salt 1 cup Dodoni feta cheese, crumbled
Handful of fresh basil

Basil Vinaigrette

1 tsp Dijon mustard Handful of basil, chopped 3 tbsp lemon juice 2/3 cup extra virgin olive oil
1/4 cup balsamic vinegar 1 head roasted garlic, minced Maldon sea salt Freshly ground black pepper
Select Ingredients
  • 10X
    Agnesi Fusilli N.78
  • 10X
    Makar Fresh Basil
  • 10X
    Green Asparagus
  • 10X
    Maldon Sea Salt Crystals
  • 1X
    Maille Dijon Original Mustard
+ Add Selected Ingredients to Cart  EGP2874.00

Have a question or need help? Live Chat


  1. To make the vinaigrette, mix all the ingredients together in a blender, until evenly combined & set aside.
  2. Heat your grill to medium heat.
  3. Drizzle the zucchini, asparagus & cherry tomatoes with olive oil & a pinch of salt & pepper.
  4. Grill the veggies for 5-10 minutes, flipping halfway through.  Set aside & allow to cool.
  5. Cook the pasta according to packet instructions or until al dente.
  6. Drain the pasta & place in a large salad bowl.
  7. Cut the grilled veggies into bite sized pieces, & scatter over the pasta. Add some extra cherry tomatoes, the fresh basil leaves & the crumbled feta cheese.
  8. Pour the vinaigrette over the pasta & veggies & toss gently until evenly coated.
Compare Products
You have no items to compare.