Get ready to tantalize your taste buds with the most vibrant and mouthwatering Grilled Spring Vegetable Pasta Salad that will make your weeknight dinners anything but ordinary! This Italian-inspired dish is not just a meal, but a culinary journey that captures the essence of fresh, seasonal vegetables and the comforting embrace of perfectly cooked pasta. Whether you're a busy professional, a health-conscious foodie, or someone who simply loves delicious, quick meals, this recipe is about to become your new go-to favorite.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta (fusilli or penne)
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced
- 1 cup asparagus, cut into pieces
- 1/4 cup olive oil
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 ounces of pasta (fusilli or penne), 1 cup of sliced zucchini, 1 cup of sliced bell peppers, 1 cup of asparagus cut into pieces, 1/4 cup of olive oil, 1/4 cup of grated parmesan cheese, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous pinch of salt to the water.
- Add the pasta to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the vegetables. Wash and slice the zucchini and bell peppers, and cut the asparagus into bite-sized pieces.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the sliced zucchini, bell peppers, and asparagus. Season with salt and pepper to taste.
- Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender but still crisp. Remove the skillet from heat once done.
- Once the pasta is cooked, drain it in a colander and rinse it briefly under cold water to stop the cooking process. Allow it to drain completely.
- In a large mixing bowl, combine the drained pasta with the sautéed vegetables. Drizzle the remaining olive oil over the top.
- Add the grated parmesan cheese to the pasta and vegetable mixture. Toss everything together gently until well combined, ensuring the pasta and vegetables are evenly coated with the olive oil and cheese.
- Season the salad with additional salt and pepper if needed. You can also add a squeeze of fresh lemon juice for extra brightness, if desired.
- Serve the grilled spring vegetable pasta salad warm or at room temperature. Enjoy your delicious and colorful Italian-inspired dish!
Tips
- Choose the Right Pasta: Opt for pasta shapes like fusilli or penne that have ridges and curves to help hold onto the olive oil and parmesan cheese.
- Don't Overcook Vegetables: The key to a great pasta salad is keeping your vegetables crisp-tender. Sauté them just until they're slightly softened but still retain their vibrant color and texture.
- Salt Your Pasta Water: A generous pinch of salt in the boiling water helps season the pasta from within, enhancing the overall flavor of the dish.
- Rinse Pasta with Cold Water: This stops the cooking process and prevents your pasta from becoming mushy, ensuring a perfect al dente texture.
- Room Temperature Magic: This pasta salad tastes incredible when served warm or at room temperature, making it perfect for picnics, potlucks, or quick weeknight dinners.
- Optional Flavor Boosters: Consider adding a squeeze of fresh lemon juice or some fresh herbs like basil or parsley to elevate the dish's brightness and aroma.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 10mg
