Name: Grilled Vegetable Pasta Salad
Ingredients: 2 tbsp. olive oil; ½ tsp. salt; ½ tsp. ground black pepper; 1 small white onion, sliced ¼-inch thick; 1 large zucchini, sliced in ½-inch rounds; 1 large red bell pepper, quartered, seeds and stem removed and discarded; 1 large green bell pepper, quartered, seeds and stem removed and discarded; 1 - 2 large jalapeños, sliced into ¼-inch rounds; ¼ cup olive oil; ¼ tsp. ground black pepper; ¼ tsp. dried red chili flakes; ½ tsp. dried basil; ½ tsp. celery salt; 1 clove garlic, finely minced or grated; 16 ounces bowtie pasta, cooked, drained and cooled; ¼ cup fresh parsley, chopped, plus more for garnish

Grilled Vegetable Pasta Salad

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Ingredients

For the Grilled Vegetables:

2 tbsp. olive oil
½ tsp. salt
½ tsp. ground black pepper
1 small white onion, sliced ¼-inch thick
1 large zucchini, sliced in ½-inch rounds
1 large red bell pepper, quartered, seeds and stem removed and discarded
1 large green bell pepper, quartered, seeds and stem removed and discarded
1 – 2 large jalapeños, sliced into ¼-inch rounds

For the Dressing:

¼ cup olive oil
¼ tsp. ground black pepper
¼ tsp. dried red chili flakes
½ tsp. dried basil
½ tsp. celery salt
1 clove garlic, finely minced or grated

Other Ingredients:

16 ounces bowtie pasta, cooked, drained and cooled
¼ cup fresh parsley, chopped, plus more for garnish

Instructions

Once the vegetables are prepared, preheat the grill to 425°F.
Place the veggies onto a wire cooling rack.
Using a pastry brush, gentlry brush each vegetable with olive oil and season with salt and pepper; turn over and brush and season the other side.
Once the grill is hot, grill all of the veggies on both sides until slightly charred; the time will be different for each vegetable: onions 3 to 5 minutes each side; zucchini 2 to 3 minutes each side; bell peppers 5 to 7 minutes each side; jalapenos 3 to 4 minutes each side.
When the vegetables are done, transfer back to the wire cooling rack to cool.
Please do not pile in a bowl or overlap.
While the grilled vegetables are cooling, cook the pasta per the packing instructions.
Drain and rinse under cold running water to cool; set aside.
Using a salad dressing shaker or small bowl, whisk together the salad dressing ingredients; set aside.
Now that the veggies have cooled enough to touch, chop the bell peppers into bite-sized pieces and roughly chop the grilled onions.
To assemble, transfer the pasta to a large bowl.
Add in the grilled veggies and chopped parsley; pour in the dressing; toss gently to coat.
Serve at room temperature.

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