Grilled Vegetable Bowtie Salad

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Grilled Vegetable Bowtie Salad

 

You'll be surprised at how easy it is to perk up pasta salads with grilled

vegetables. Make the pasta and bean mixture ahead of time, then add the veggies

just before serving--perfect for a cookout! Its one of those salads, that people

love but don't realize its heathy, my favorite kind.

 

2 cups cooked red beans

2 tbsps. olive oil, plus more for brushing vegetables

2 tbsps. apple cider vinegar

1/2 lb. whole wheat bowtie pasta

4 tbsps. chopped fresh parsley

salt and pepper to taste

3 to 4 tbsp. italian vinaigrette dressing

1 small onion

3 large tomatoes

2 large zucchini

3 tbsps. chopped fresh basil

 

Mix together the beans, 2 tbsps. olive oil, and vinegar, and refrigerate for

several hours or overnight.

Cook the pasta, drain it, and rinse until cool. Toss the pasta with the bean

mixture. Stir in the parsley, salt and pepper, and enough vinaigrette to

moisten. Refrigerate until needed.

Parboil the onion. Cut the onion and tomatoes into quarters and cut the zucchini

into 1-inch chunks. Brush the vegetables with olive oil and place on skewers.

Grill, turning often, until lightly charred. Chop the vegetables, toss them into

the pasta salad, add the basil, and serve.

Makes 6 servings.