Cold Grilled Vegetable Pasta
This is a great take on those cold creamy (unhealthful!) pasta salads that are so common at summer picnics and barbeques. Instead of using the vegetables in the recipe, you can use any leftover grilled veggies.
1 pound gluten-free brown rice penne pasta
1 medium zucchini, sliced
1 pound fresh asparagus spears, ends trimmed
1 cup grape tomatoes
4 green onions
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro leaves
Sea salt and ground pepper, to taste
1 medium yellow tomato
For the dressing:
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice or rice vinegar
2 tablespoons dijon mustard
1/2 teaspoon minced fresh garlic
1 teaspoon dried dill
Bring a large pot of salted water to a rolling boil and cook the penne until it is firm to the bite- al dente. Do not over cook it.
Drain, rinse in cool water, and drain well. Drizzle with a touch of extra virgin olive oil and toss gently to coat.Place in a large salad bowl.
In the meantime, heat the grill or grill pan to medium heat.
Grill the zucchini, asparagus spears, grape tomatoes and green onions until tender but still firm. Remove to a plate and set aside.
Make your dressing by combining the olive oil, lemon juice or rice vinegar, dijon mustard, garlic and dill. Set aside.
When the veggies are cool enough to handle, slice the zucchini into half moons. Slice the asparagus spears into bite size lengths. Slice up two of the green onions.
Add the zucchini, asparagus, green onions, and grilled grape tomatoes to the cooked pasta. Add the chopped fresh herbs. Add the dressing.