Grilled Vegetable Farfalle Salad with Red Wine Vinaigrette
Equipment
- Grill
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
- 8 ounces farfalle pasta
- 2 zucchini, sliced lengthwise into 1/2-inch strips
- 2 red bell peppers, halved and seeded
- 1 red onion, cut into 1/2-inch wedges
- 1/4 cup olive oil, divided
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/2 cup crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the farfalle according to package directions until al dente. Drain, rinse briefly under cool water, and toss with 1 tablespoon of the olive oil to prevent sticking.
- Heat a grill or grill pan to medium-high. Brush the zucchini strips, red bell pepper halves, and red onion wedges with 2 tablespoons of the olive oil. Grill the vegetables for 3 to 4 minutes per side until lightly charred and tender. Remove and let cool slightly.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, black pepper, and the remaining 1 tablespoon olive oil until smooth.
- Chop the cooled grilled vegetables into bite-size pieces. In a large mixing bowl, combine the cooked pasta and chopped vegetables. Pour the vinaigrette over the top and toss gently to coat.
- Stir in the chopped fresh basil and crumbled feta cheese. Serve at room temperature or chill for at least 30 minutes before serving.
Notes
Grill the vegetables in a single layer so they char evenly without steaming. Let the pasta and vegetables cool completely before mixing to keep the salad from becoming soggy. If making ahead, add the basil and feta just before serving to preserve their fresh texture and color.
Course: Salad
Cuisine: Mediterranean
Equipment: Grill, Large Pot, Mixing Bowl, Whisk
Cuisine: Mediterranean
Equipment: Grill, Large Pot, Mixing Bowl, Whisk