Grilled Vegetable Pasta Salad (Print Version)
# Ingredients:
01 -
1 lb pasta, such as cavatappi
02 -
1 1/2 cups asparagus, ends removed
03 -
1 cup bell peppers, cut into 1-inch pieces
04 -
1 cup zucchini, sliced
05 -
1 red onion, cut into 1-inch pieces
06 -
1 1/2 cups fresh arugula
07 -
Shaved parmesan cheese
08 -
Signature SELECT lemon-infused avocado oil
09 -
1/4 teaspoon salt and pepper, or any all-purpose seasoning blend (e.g., Kinder's The Blend)
10 -
1/4 teaspoon dried oregano
11 -
Toasted pine nuts (optional)
# Instructions:
01 -
Boil the pasta according to package instructions.
02 -
Heat the grill over medium-high heat.
03 -
Toss the chopped vegetables with salt, pepper, dried oregano, and a drizzle of lemon-infused avocado oil, then place them on a foil-covered sheet pan.
04 -
Place the sheet pan directly on the grill or lay the foil directly on the grill. Grill the vegetables for about 15 minutes, turning frequently, until they are tender and have grill marks.
05 -
Once the pasta is cooked, place it in a large bowl or platter. Add the arugula, grilled vegetables, and shaved parmesan cheese. Drizzle with avocado oil, season with salt and pepper, and toss to mix.
06 -
If desired, toast pine nuts in a dry skillet over medium heat until fragrant and add them to the dish for extra flavor and crunch.
# Notes:
01 -
Toasting the pine nuts adds depth of flavor and a crunchy texture to the dish.