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Grilled Vegetable Pasta Salad

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

Ingredients

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
  • Agnesi Fusilli N.78
    500g
  • Makar Fresh Basil
    100g
  • Dima Asparagus Green
    500g
  • Maldon Sea Salt Crystals
    250g
  • Maille Dijon Original Mustard
    380g
+ Add Selected Ingredients to Cart  EGP320.00

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Method:-

  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.
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