Grilled Summer Vegetable Pasta Salad

Grilled Summer Vegetable Pasta Salad

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Prep time

10m

Total time

30m

Yields

8

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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1

Yellow Squash

1

Zucchini

1

Red Onion

1

Red Pepper

(1 lb.)

GOYA® Penne Pasta or pasta of your choice

Dressing

1/2 cup

GOYA® Cider Vinegar

1 packet

GOYA® Salad and Vegetable Seasoning

Directions

Kitchen View

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.

Recipe Tags

Salads Under 40

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