Easy grilled vegetable pasta salad recipe

Easy grilled vegetable pasta salad recipe
  • 1 small mind radicchio, halved lengthwise and cored
  • 2 small bulbs fennel, cored and reduce 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
  • 6 assorted baby peppers, halved and seeded
  • 1/2 cup extra-virgin essential olive oil
  • Kosher salt and freshly ground pepper
  • 8 ounces orecchiette (a couple of cups)
  • 1 15 -ounce can cannellini beans, drained and rinsed
  • Juice of just one lemon
  • two tablespoons chopped fresh parsley
  • 3 ounces mozzarella dairy product, shaved having a vegetable peeler

Preheat a grill or grill pan to medium high. Chuck the ball radicchio. fennel wedges and peppers inside a large bowl with 1/4 cup essential olive oil. Season with pepper and salt and grill, turning from time to time, until charred and crisp-tender, about 4 minutes for that peppers and radicchio, 6 minutes for that fennel. Remove in the grill and let awesome, then reduce small pieces.

Bring a sizable pot of salted water to some boil. Add some pasta and prepare until al dente (a couple of minutes under the label directs). Drain and rinse under awesome water get rid of the surplus. Transfer to some serving bowl. Add some grilled vegetables, cannellini beans. the rest of the 1/4 cup essential olive oil, the fresh lemon juice. parsley, 1/4 teaspoon salt, and pepper to taste toss. Add some parmesan shavings and fennel fronds and toss lightly. Serve immediately or refrigerate, covered, as much as 6 hrs. (Provide 70 degrees before serving.)

Photograph by Yunhee Kim

Recipe thanks to Food Network Magazine

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