Grilled Vegetable Tri-Color Pasta Salad
Description
Put those leftover BBQ or party ingredients to another use by using them in a pasta salad. For a better flavor, make a day in advance.
Ingredients
Red Wine Vinaigrette: (2 c.)
1 c. extra virgin olive oil
1/3 c. red wine vinegar
2 T. water
4 cloves garlic, finely grated
2 t. Dijon mustard
2 t. dried oregano
2 t. granulated onion
1 pinch crushed red pepper flakes
2 t. kosher salt
1 t. freshly ground black pepper
2 T. honey
Pasta Salad:
1 lb. tri-color fusilli
2 c. diced grilled zucchini
2 c. diced grilled bell pepper
2 c. grilled corn, kernels cut off the cob
2 c. diced grilled onion
2 c. halved cherry tomatoes
1 can pitted black olives, drained
1/2 lb. diced feta
2 c. red wine vinaigrette
Directions
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Red Wine Vinaigrette:
Combine all dressing ingredients into a jar/container with an air-tight lid; shake vigorously. Refrigerate until ready to use.
Pasta Salad:
Cook pasta in well salted boiling water according to package directions, about 10-13 minutes; drain; run under cold water to cool. Transfer to a large mixing bowl; combine remaining ingredients; mix well.
Refrigerate overnight to left the flavors fully marinate.
8-10 minutes