Grilled Pasta Salad

Adding a twist to a classic summer staple! Pasta salads are a versatile option, serving as a delicious side dish or easily transforming into a wholesome one-dish meal simply by incorporating a protein such as grilled chicken, succulent shrimp, or nutritious chickpeas.

What sets this recipe apart is its remarkable combination of simplicity and taste. It requires minimal effort, yet delivering a rich and vibrant flavor that gives off the impression of extensive preparation.

INGREDIENTS

(makes 6 servings)

• 1 Red Bell Pepper

• 1 Zucchini

• 1 cup Cherry Tomatoes

• 1lb Shaped Pasta of choice

• 1 tablesppon Olive Oil

• Salt & Pepper to taste

Dressing

• 2 tablesppon Olive Oil

• 1 tablesppon White Vinegar

• 1 teaspoon Italian Seasoning

• 1 teaspoon Garlic Powder

DIRECTIONS

1. Bring a large pot of water to a boil and preheat the oven to high broil setting.

2. While those come to temperature, dice up the bell pepper and zucchini. Add to a lined baking sheet and toss with the 1-2 tbsp of olive oil. Sprinkle with salt and pepper to taste.

3. Quarter the cherry tomatoes and add to a medium-large bowl .

4. Once ready boil the pasta according to the directions and pop the vegetable tray in the oven for 15 minutes or until veggies start to brown slightly.

5. Drain the pasta once its cooked and run lots of cold water over it.

6. Add the cooled pasta and cooled zucchini and peppers to the bowl with the tomatoes and toss. Then add in the dressing or dressing ingredients and mix well.

7. Eat or store in the fridge for up to 5 days (covered).