Grilled Veggie Pasta Salad
August 26, 2024
This tasty pasta salad is perfect for your next camping trip! Marinate veggies, cook pasta and make dressing ahead of time, then just grill and assemble at your campsite.
SERVINGS
7
PREP TIME
1 hr
(including 30 min of marinating)
Ingredients
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3/4cup olive oil
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2cloves garlic, minced
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2teaspoons minced fresh thyme
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½teaspoon salt
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¼teaspoon black pepper
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1red bell pepper, cut into 12 (1-inch) strips
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12jicama sticks
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1inch yellow squash, cut into ½-inch diagonal slices
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1inch zucchini, cut into ½-inch diagonal slices
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15asparagus spears, trimmed
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½(16-ounce) package gemelli or penne pasta
For the Creamy Dressing:
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½cup light mayonnaise
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1 ½teaspoons Dijon mustard
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½teaspoon freshly grated lemon peel
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1 ½teaspoons fresh lemon juice
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1teaspoon minced fresh basil
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1teaspoon minced fresh thyme
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1teaspoon minced fresh oregano
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½teaspoon minced fresh garlic
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½teaspoon salt
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¼teaspoon black pepper
Directions
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1
Combine first five ingredients in large bowl; stir in vegetables and marinate for 30 minutes.
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2
Bring 4 quarts of water to boil with 1 teaspoon salt in a medium saucepan. Cook pasta until al dente (10-13 minutes). Drain and rinse.
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3
To grill: Spray grill rack with nonstick cooking spray. Using direct heat cooking method, arrange vegetables on grill rack 4-5 inches over medium coals. Grill peppers, yellow squash and zucchini 10-12 minutes, turning once; jicama 5-7 minutes, turning once; and asparagus 3 minutes, turning once.
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4
Cut veggies into bite-size pieces and combine with pasta; toss with Creamy Dressing until well coated. Serve immediately or refrigerate, covered, several hours or overnight.
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5
For the creamy dressing: Whisk together all ingredients in a bowl until thoroughly combined. Refrigerate, covered, until ready to use.