Summer Pasta Salad
Monica
Cold pasta salad with grilled vegetables and roasted garlic vinaigrette
ingredients
- 3 lbs. gemelli
- 2-3 large red onions, sliced into thick unseparated rings
- 6 medium zucchini, sliced lengthwise in thirds
- 6 medium yellow squash, sliced lenghtwise in halves or thirds
- Veggie Grill (Weber) seasoning
- 3 cups parmesan cheese
- 1 bunch parsley, minced
- 3 red bell peppers, diced
- 2 heads garlic
- 3 Tbsp dijon mustard
- 2 Tbsp honey
- 1 bottle red wine vinegar
- 2.5 cups olive oil
- salt & pepper
- 2 tsp dried minced onion
- 1 tsp garlic powder
directions
- 1
Drizzle some olive oil over vegetables and season with Veggie Grill. Put aside.
- 2
Cook pasta al dente according to directions. Drain well. Toss with some olive oil and chill.
- 3
Make vinaigrette:
- 4
Slice top off of garlic heads. Drizzle with olive oil and wrap in foil. Roast under the broiler for 20 minutes. When cool to the touch, squeeze cloves out of husks and into a blender. Add remaining dressing ingredients except for olive oil. Add 2 tsp salt and 1 tsp pepper (to start). Blend, and with blender running, begin to add olive oil slowly. Stop blending when vinaigrette measures 4 cups (may take up to 3 cups of olive oil). Taste for seasoning and adjust with salt and pepper. If taste is to sharp, add a bit more honey and reblend.
- 5
Grill onions and squashes. When cool, dice and add to chilled pasta. Add peppers, parsley and cheese. Toss. Add 3/4 of dressing, toss and taste. Add more dressing as necessary. Chill and seve.
Source: Monica
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