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Lighten up your pasta salad, just in time for the summer, by tossing with an abundant assortment of seasonal vegetables! Just coat a colorful array of yellow squash, zucchini, red onions, red peppers, and cherry tomatoes with glistening GOYA® Extra Virgin Olive Oil and grill until charred and tender. Combine the grilled veggies with pasta and dress with a light vinaigrette for summer in a bowl.
Ingredients
Dressing
½ cup
GOYA® Cider Vinegar
Directions
Step 1
Cut yellow squash and zucchini in half lengthwise and then into half-moon shapes. Cut red bell pepper and red onion into approximately 2-inch chunks. Place together in a medium bowl and toss with 1 tablespoon olive oil. Sprinkle with Adobo.
Step 2
Heat a grill or grill pan over medium-high heat. When pan is hot, add vegetables. Grill until they develop nice grill marks and then flip over and continue to cook until softened. Place in a large bowl.
Step 3
While vegetables are grilling, bring a large pot of water with at least 1 tablespoon of salt to a boil. Cook pasta to al dente. Drain pasta and rinse with water. Drain well and add to bowl with grilled vegetables.
Step 4
For the Dressing, in a medium bowl, combine cider vinegar, and seasoning packet. Gradually whisk in oil.
Step 5
Pour dressing over pasta and vegetables. Add tomatoes Refrigerate for at least 1 hour.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40 Summer Summer GrillingRecipe Reviews
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