Here is the recipe of Grilled Veggie Pasta prepared as a salad along with crunchy and colorful veggies which are loaded with antioxidants and fiber and also blends with pasta to improve the overall texture and flavor.
3/4 cup elbow pasta
2 cups bell pepper cut to the bite size – use different color bell pepper of your choice
2 cups zucchini with skin on the cut to the bite size
2 cups tomatoes cut to the bite size
1 tablespoon oil
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoon vinegar
1 teaspoon lemon juice
1 teaspoon ginger zest
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon black pepper
1.Cook pasta with sufficient water and keep it aside.
3.In a bowl add oil, vinegar and lemon juice, ginger zest, salt, sugar and black pepper and whisk until well blended and keep it aside.
4.Add the oil in a frying pan with a spatula spread the oil to coat the frying pan.( Notes: wide bottom frying pan works the best).
5.Add the zucchini and bell peppers, sprinkle the salt and turn off the heat to high and grilled the vegetable and cook for 4-5 until they are nice brown color.
6.Add the tomatoes and cook just for a minute and stir continuously and take care that tomatoes should not be soft.
7.Add the pasta and toss the pasta with vegetables.
8.Transfer salad to the bowl and pour the dressing and toss the salad making sure all the vegetables and pasta are coated well.
9.Keep it aside for fifteen minutes then serve.
You can also refrigerate this salad for a day.
Grilled vegetable pasta salad makes a nice lunch box meal.