Garlicky Vegetable Pasta Salad

Cooking Light

Garlicky Vegetable Pasta Salad
Garlicky Vegetable Pasta Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chile-Garlic Vinaigrette:

  • 1

    tablespoon chopped serrano chile

  • 3/4

    teaspoon salt

  • 6

    garlic cloves, crushed

  • 3

    tablespoons red wine vinegar

  • 2

    tablespoons water

  • 2

    tablespoons fresh lemon juice

  • 1 1/2

    tablespoons extra-virgin olive oil

  • 1 1/2

    tablespoons anchovy paste

  • Grilled Antipasto Vegetables:

  • 4

    red bell peppers, halved and seeded

  • 4

    red onions, each peeled and cut into 6 wedges

  • Cooking spray

  • 2

    teaspoons olive oil

  • 6

    (4-inch) portobello caps

  • 2

    pounds asparagus

  • 1/3

    cup Chile-Garlic Vinaigrette

  • 4

    cups cooked fusilli (about 8 ounces, uncooked)

  • 3

    cups Grilled Antipasto Vegetables

  • 3/4

    cup crumbled feta cheese

  • 1/2

    cup chopped fresh basil

  • 1/4

    cup Chile-Garlic Vinaigrette

  • 3

    tablespoons chopped pitter kalamata olives

Directions

Chile-Garlic Vinaigrette: 1. Combine first 3 ingredients in a mortar; mash to a paste with a pestle. 2. Combine garlic paste mixture, vinegar, and remaining ingredients in a small bowl, stirring with a whisk. Note: Store vinaigrette in refrigerator for up to 1 week.) Grilled Antipasto Vegetables: 1. Coat bell peppers and onions with cooking spray. Place bell peppers and onions on grill rack coated with cooking spray; grill 15 minutes or until peppers are blackened, turning occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. 2.Chop onions into 1-inch pieces; place in a large bowl. Peel and slice peppers into 1/2-inch strips; add to onions. 3. Combine the oil, mushrooms, and asparagus; toss well to coat. Place mushrooms and asparagus on grill rack; grill 3 minutes on each side or until tender. 4. Chop mushrooms into 1-inch pieces; add to onion mixture. Slice asparagus diagonally into 1 1/2-inch pieces; add to onion mixture. 5. Drizzle 1/3 cup Chile-Garlic Vinaigrette over mixture; toss to coat. (Note: Store cooked vegetables in refrigerator for up to 3 days) To assemble pasta salad - combine all ingredients is a large bowl, tossing gently.

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