Description
A vibrant, chilled pasta salad blending smoky grilled vegetables with tangy Italian dressing. Perfect for summer cookouts and family dinners, this protein-rich dish balances bold BBQ flavors with refreshing crunch.
Ingredients
10 oz (280g) rotini pasta
2 large grilled red bell peppers
2 medium grilled zucchini
1 pint cherry tomatoes, halved
1 small grilled red onion
6 tbsp homemade Italian dressing
1/4 cup chopped parsley (or basil/dill)
Instructions
Preheat grill to 375°F
Brush peppers and zucchini with olive oil
Grill vegetables until charred, 4-5 minutes per side
Cook pasta until al dente
Combine cooled pasta, cherry tomatoes, chopped grilled vegetables, and red onion
Stir in Italian dressing just before chilling
Transfer to refrigerator for at least 1 hour
Notes
Use roasted carrots or eggplant as substitutions
Adjust Italian dressing oil-to-vinegar ratio to taste
Chill for longer (2-3 hours) for deeper flavor
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg