Summer Vegetable Pasta Salad
/
Summer Vegetable Pasta Salad
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins
Ingredients
1 pack San Remo Pulse pasta
2 red onions, cut into petals
1 red capsicum, diced
1 yellow capsicum, diced
1 zucchini, sliced
1 large eggplant, diced
1 punnet cherry tomatoes, halved
1 tub pitted green olives
1 bunch parsley, chopped roughly
Squeaky Gate extra virgin olive oil
Coles sea salt
Dressing
½ cup Squeaky Gate extra virgin olive oil
¼ cup red wine vinegar
2 garlic cloves, grated
2 tbsp Coles wholegrain mustard
Sea salt
Method
In a large bowl, combine all the vegetables and dress them with olive oil and sea salt. On a frying pan or BBQ grill, grill all the vegetables until lightly charred.
Cook the pasta following the instructions on the packet.
In a mixing bowl, mix together all the dressing ingredients until evenly combined.
Once cooked, drain the pasta and add it to a large bowl with the grilled vegetables, olives, and parsley. Mix together and while still hot, dress the pasta salad and toss together.
Serve warm or cold at any picnic.
