Grilled Vegetable Pasta Salad

Instructions

1. Step 1

   Preheat the grill to medium-high, then clean and lightly oil the grate.

   Timer: 5 min (fixed)

   Cookware: grill

2. Step 2

   Bring a large pot of water to a boil and add 1 tsp (6 gr) salt. Cook the fusilli until al dente, then drain and rinse briefly under cool water.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Pasta, 6.0 gr Salt

   Cookware: colander, large pot

3. Step 3

   Place the zucchini, bell peppers, and red onion in a large mixing bowl. Add 2 tbsp (30 ml) olive oil and toss to coat.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 30.0 ml Extra Virgin Olive Oil, 1.0 piece Red Onion, 300.0 gr Zucchini

   Cookware: Large Mixing Bowl, tongs

4. Step 4

   Grill the vegetables, turning occasionally, until tender and marked. Remove each piece as it finishes and let cool slightly.

   Timer: 10 min (fixed)

   Cookware: grill, tongs

5. Step 5

   Cut the grilled vegetables into bite-size pieces. Combine them in the large mixing bowl with the cooled pasta and cherry tomatoes.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 gr Cherry Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

6. Step 6

   Whisk the remaining 4 tbsp (60 ml) olive oil with the red wine vinegar, lemon juice, Dijon mustard, garlic, remaining ½ tsp (3 gr) salt, and black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Dijon Mustard, 60.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 30.0 ml Red Wine Vinegar, 3.0 gr Salt

   Cookware: Small Mixing Bowl, whisk

7. Step 7

   Pour the vinaigrette over the pasta mixture and toss well. Fold in the feta and basil, then rest before serving.

   Timer: 10 min (fixed)

   Ingredients used: 20.0 gr Basil, 120.0 gr Feta Cheese

   Cookware: Large Mixing Bowl, tongs