Eat Your Veggies Pasta Salad
INGREDIENTS:
1 Orange Bell Pepper (Grilled and chopped)
1 Red Bell Pepper (Grilled and chopped)
1 Yellow Onion (grilled and chopped) 2 Zucchini (Grilled and then chopped)
8 ozs Gluten Free Pasta
1/2-1 cup clean pesto (or more if needed)
1 leave Basil Leaf for garnish (optional)
2 tbsps Shredded Parmesan Cheese (optional)
1/4 cup pine nuts (optional)
INSTRUCTIONS:
Cook pasta according to package instructions (can be done in advance).
While pasta is cooking light the grill to medium/med high heat. Spray veggies with extra virgin olive oil so that they don't stick to the grill. Cook for about 5-10 minutes, checking periodically so that they don't burn.
Remove veggies from grill and chop into bit size pieces (similar size to the pasta).
Mix veggies, pasta & spinach pesto together & enjoy!
NOTES:
I usually use my homemade spinach pesto (see recipe under sides and salads); however, if you don’t have pesto simply use extra-virgin olive oil, Italian seasoning (1-2 Tbsp) and sea salt.
Want more protein? Cook ground turkey and season with 1-2 tsp fennel, 1 Tbsp Italian seasoning and sea salt and combine with pasta and veggies.
Any raw veggies in your fridge can work great in this pasta salad. Makes great leftovers as the flavors form the pesto soak into the pasta.
EAT YOUR VEGGIES PASTA SALAD
Ingredients
- 1 Orange Bell Pepper (Grilled and chopped)
- 1 Red Bell Pepper (Grilled and chopped)
- 1 Yellow Onion (grilled and chopped) 2 Zucchini (Grilled and then chopped)
- 8 ozs Gluten Free Pasta
- 1/2-1 cup clean pesto (or more if needed)
- 1 leave Basil Leaf for garnish (optional)
- 2 tbsps Shredded Parmesan Cheese (optional)
- 1/4 cup pine nuts (optional)
Instructions
- Cook pasta according to package instructions (can be done in advance).
- While pasta is cooking light the grill to medium/med high heat. Spray veggies with extra virgin olive oil so that they don't stick to the grill. Cook for about 5-10 minutes, checking periodically so that they don't burn.
- Remove veggies from grill and chop into bit size pieces (similar size to the pasta).
- Mix veggies, pasta & spinach pesto together & enjoy!
Notes
- I usually use my homemade spinach pesto (see recipe under sides and salads); however, if you don’t have pesto simply use extra-virgin olive oil, Italian seasoning (1-2 Tbsp) and sea salt.
- Want more protein? Cook ground turkey and season with 1-2 tsp fennel, 1 Tbsp Italian seasoning and sea salt and combine with pasta and veggies.
- Any raw veggies in your fridge can work great in this pasta salad. Makes great leftovers as the flavors form the pesto soak into the pasta.