Grilled Vegetable Pasta Salad

with basil vinaigrette

INGREDIENTS
  • 1 zucchini, cut in half
  • 1 bunch of asparagus
  • 1 cup cherry tomatoes, halved
  • 1 cup black kalamata olives
  • 400g Fussili or pasta of choice
  • Freshly ground black pepper
  • Maldon sea salt
  • Handful of fresh basil
  • 1 cup Dodoni feta cheese, crumbled
Basil Vinaigrette
  • 1 tsp dijon mustard
  • Handful of basil, chopped
  • 3 tbsp lemon juice
  • 2/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 head roasted garlic, minced
  • Maldon sea salt
  • Freshly ground black pepper
METHOD
  1. To make the vinaigrette, mix all the ingredients together in a blender, until evenly combined & set aside.
  2. Heat your grill to medium heat.
  3. Drizzle the zucchini, asparagus & cherry tomatoes with olive oil & a pinch of salt & pepper.
  4. Grill the veggies for 5-10 minutes, flipping halfway through.  Set aside & allow to cool.
  5. Cook the pasta according to packet instructions or until al dente.
  6. Drain the pasta & place in a large salad bowl.
  7. Cut the grilled veggies into bite sized pieces, & scatter over the pasta. Add some extra cherry tomatoes, the fresh basil leaves & the crumbled feta cheese.
  8. Pour the vinaigrette over the pasta & veggies & toss gently until evenly coated.

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