I feel like this week just flew by! Maybe it's because we have been super busy. So when I saw this recipe for a veggie pasta salad from Better Homes & Garden, I knew it would be a fast and yummy addition to our dinner. I changed the recipe up a bit so I'll write it out for all of you.
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| My husband went to dish up some and I yelled "STOP! I need to take a picture first!" lol |
Grilled Veggie Pasta Salad
You need:
- 1 zucchini
- 1 red sweet pepper
- 1 small red onion
- 1/2 pound of asparagus
- a can of halved artichoke hearts
- 3 Tbs of olive oil
- 3-4 Tbs balsamic vinegar
- 4 cups of cooked pasta (I used zucchini & spinach pasta by Barilla)
- salt
- pepper
- garlic powder
- Cut up all veggies and mix with 1tbs of the olive oil. Add a little bit of salt, pepper and garlic powder
- Grill veggies ( I used this QVC grilling sheet! AMAZING!! The absolute best way to cook veggies on the grill)
- Cook until veggies are tender
- Add cooked pasta and veggies into a bowl with the remaining 2tbs of olive oil and balsamic vinegar
- Salt and pepper to taste
It was SO good! The original recipe only called for 1tbs of balsamic vinegar. I added 2tbs and my husband and I both agree it could have used more. So play around with how much vinegar you like. I also added the artichoke hearts and left out the fresh oregano. I'm just not a fan of oregano in pasta salads, but I'm sure most other people are.
This would be a great recipe for parents that use baby lead weening. Just make sure pieces are cut big enough for baby to hold and chomp on. I would cut veggies into large strips instead of chunks. I'll get more into baby lead weening for those who don't know what it is in another post soon. I swear though, baby lead weening is why Makenna will eat ANYTHING you put in front of her.
So there you have it! A fast and delicious recipe for those busy summer nights. What recipes are you all loving?? Feel free to share below!
-K
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