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Food & Recipes

Foodie 411

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Karina's Grilled Vegetable Pasta Salad

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Ingredients

1 pound
gluten-free brown rice penne pasta
1
medium zucchini, sliced
1 pound
fresh asparagus spears, ends trimmed
1 cup
grape tomatoes
4
scallions or spring onions
2 tablespoons
chopped fresh basil leaves
1 tablespoon
chopped fresh mint
1 tablespoon
chopped fresh cilantro leaves
1
medium yellow tomato
5 tablespoons
vegan mayo
5 tablespoons
extra virgin olive oil
2 tablespoons
lemon juice or rice vinegar
1/2 teaspoon
minced fresh garlic
1 teaspoon
dried dill
sea salt and ground pepper, to taste

Instructions

Bring a large pot of salted water to a rolling boil and cook the penne until it is firm to the bite- al dente. Do not overcook it.
Drain, rinse in cool water, and drain well. Drizzle with a touch of extra virgin olive oil and toss gently to coat. Place in a large salad bowl.
In the meantime, heat the grill or grill pan to medium heat.
Grill the zucchini, asparagus spears, grape tomatoes and scallions until tender but still firm. Remove to a plate and set aside.
Make your dressing by combining the vegan mayo, olive oil, lemon juice or rice vinegar, garlic and dill. Set aside.
When the veggies are cool enough to handle, slice the zucchini into half moons. Slice the asparagus spears into bite size lengths. Slice up two of the scallions.
Add the zucchini, asparagus, sliced scallions, and grilled grape tomatoes to the cooked pasta. Add the chopped fresh herbs. Add the dressing.
Gently toss.
Serve with wedges of fresh yellow tomato for a splash of sunny color, and grilled scallions.

Reviewed September 18, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com