Ingredients
Grilled Vegetables
- 2 small zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 large red onion
- 1 to 2 tablespoons olive oil or avocado oil
- Kosher salt and black pepper, to taste
Pasta Salad
- 1 lb fusilli or cavatappi pasta (or pasta of your choice)
- 3 cups arugula (or chopped spinach)
- 2 cups grape tomatoes, halved
- 14 oz can artichoke hearts, quartered
- 1/2 cup Parmesan cheese
Basil Vinaigrette
- Fresh basil leaves
- Extra Parmesan cheese, for garnish
Instructions
- Preheat Grill: Preheat your grill to medium-high heat. If you don’t have an outdoor grill, use a grill pan on the stove to achieve similar grilling effects.
- Prepare Vegetables: Trim the zucchini ends, slice each in half lengthwise, then cut into spears. Core and seed the bell peppers, slicing into flat pieces. Cut the red onion into wedges. Place all vegetables on a large plate, drizzle with oil, and toss to coat evenly. Season with kosher salt and black pepper.
- Grill Vegetables: Arrange the zucchini spears on the grill and cook 3 to 4 minutes per side until tender with grill marks. Grill bell peppers for 5 to 6 minutes, flipping halfway until tender and charred. Grill onion wedges for 4 to 5 minutes per side, until they have char marks and are softened.
- Cool and Chop Vegetables: Transfer the grilled vegetables to a cutting board and allow them to cool to room temperature. Once cooled, chop them into bite-sized pieces suitable for salad.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package instructions. Drain and rinse under cold water to stop cooking and cool the pasta.
- Assemble Salad: In a large bowl, combine the cooked pasta, grilled vegetables, arugula, halved grape tomatoes, quartered artichoke hearts, and Parmesan cheese.
- Add Dressing and Toss: Prepare the basil vinaigrette separately, then pour it over the salad mixture. Toss everything together until well combined. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Garnish the salad with fresh basil leaves and extra Parmesan cheese before serving. Serve chilled or at room temperature.
Notes
- Use a grill pan if you don’t have access to an outdoor grill.
- Substitute arugula with chopped spinach or other leafy greens if preferred.
- Make basil vinaigrette fresh for best flavor, or use your favorite store-bought dressing.
- To make this vegetarian, ensure the Parmesan cheese is vegetarian-friendly or substitute with a vegan alternative.
- This salad stores well in the refrigerator for up to 2 days but is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian-inspired
- Diet: Vegetarian
