Description
No Lie, You’ll Be Making This Summer Pasta Salad All Season Long
Ingredients
Units
Scale
Pasta Ingredients:
- 1 pound pasta (I used whole wheat fusilli)
- 1 tablespoon sea salt
Grill Ingredients:
- 1/2 large eggplant
- 1 bunch broccolini
- 1 large summer squash
- 1 large zucchini
- Avocado oil spray
- Sea salt and pepper to taste
Salad Ingredients:
- 1 cup shelled edamame
- 1 cup cherry tomatoes
- 1 cup mozzarella pearls
- 1/2 cup pitted kalamata olives
- 1/2 cup shallot
- 1/2 cup fresh basil
- 1/2 cup fresh chives
- 1/3 cup extra-virgin olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- Sea salt, pepper, and red chili flakes to taste
Instructions
- Cook pasta according to package. Let cool.
- Prep veggies for grilling: wash and slice eggplant into ½-inch rounds, wash broccolini, slice summer squash and zucchini in half, then in half again. Spray veggies in avocado oil, sea salt, and pepper.
- Slice cherry tomatoes in half. Cut shallot into thin, half-moon slices. Julienne basil. Chop chives.
- Turn grill on to medium-high heat. Grill broccolini for 3-5 minutes, turning half-way through. Grill eggplant, summer squash, and zucchini for 10-12 minutes, turning half-way through.
- In a large bowl, combine pasta, grilled veggies, edamame, cherry tomatoes, mozzarella, kalamata olives, and herbs.
- Drizzle on extra-virgin olive oil. Top with lemon juice, lemon zest, sea salt, black pepper, and red chili flakes
Notes
Depending on what veggies and herbs you have on hand, you can add charred asparagus, bell pepper, and chopped mint to the mix. This kind of pasta salad is best served at room temperature, and it comes together in no time. Whatever you do, don’t skimp on the black pepper.