Grilled Veggie Pasta Salad with Roasted Garlic Vinaigrette
Start grilling season with this beautiful spring vegetable pasta salad. Grilled vegetables make this a colourful dish, and it's tossed in a roasted garlic vinaigrette and finished with Asiago cheese.
- 2 cups dried small pasta shells
- 1 red pepper chopped in 1 in. pieces
- 1 yellow pepper chopped in 1 in. pieces
- 1 handful cherry tomatoes
- 10 spears asparagus chopped into 2 in. pieces
- 2 tbsp olive oil
- 2 tbsp fresh basil chopped
- 1 cup asiago cheese grated
For the roasted garlic vinaigrette:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 3 tsp roasted garlic paste
- 1 tsp dijon mustard
- 1/4 tsp pepper
Bring a pot of salted water to a boil. Cook pasta according to the directions on the package.
Preheat the BBQ on med-high, and place your bowl on the grills to heat up.
In a large bowl, toss the asparagus, peppers and cherry tomatoes with 2 tbsp olive oil. When the BBQ is hot, toss the vegetables into the grill bowl, and cook for 10 minutes, tossing every 2 minutes.
When the pasta and vegetables are done cooking, add to a large bowl, add the fresh basil, asiago cheese, add the vinaigrette and toss until everything is evenly coated.
To make the vinaigrette:
In a small bowl or airtight container, measure and add all the ingredients together. Seal the container and give it a good shake to stir the contents. Set aside until ready to serve. Shake or whisk the vinaigrette before serving.
This salad is best served right away, but if you have leftovers, it will keep for a day in the fridge.
Salad dressing keeps in the fridge up to a week.