Courtney and Jaren came over for dinner last night so in my quest to still take advantage of all the yummies from our garden that is slowly starting to wind down, I made Balsamic Bruschetta and this oh so good pasta salad. It comes from “My Recipes” and was yummy and easy to make, especially when you can talk your hubby into grilling the veggies for you!
1 zucchini, cut lengthwise into 1/2″ wide pieces
1 yellow squash, cut into 1/2″ wide pieces (I didn’t have any yellow so just used 2 zucchini)
1 red bell pepper, seeded, cut into 1″ thick slices
1 red onion, cut into 3/4″ thick slices
1 tablespoon Italian seasoning
2 tablespoons olive oil
salt and pepper
3 cups whole grain farfalle or penne
1 (15.5 oz) can cannellini beans, drained and rinsed
1 (7 oz) container refrigerated pesto (about 3/4 cup) (I just made my own with the basil from my garden)
1/2 cup grated pecorino Romano
1 tablespoon fresh lemon juice
1 Preheat grill to medium heat (300 – 350). In large bowl, toss squash, bell pepper, onion and Italian seasoning with 1 tablespoon olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred spots but still crisp tender, 4 – 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
2 Bring large pot of salted water to a boil and cool pasta as package directs. Drain.
3 Toss pasta, veggies, beans, pesto, cheese, 1/2 teaspoon each of salt and pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.