Side Pannel
Chopped Pasta Salad
Chopped Pasta Salad
- Recipe Submitted by maryjosh on 01/29/2019
Ingredients List
- For the pasta salad:
- ½ lb. Barilla farfalle pasta
- ½ tablespoon extra virgin olive oil
- 2 medium zucchini, sliced lengthwise into ¼" thickness
- 1 red bell pepper, cored (cut from top to bottom on each side of the pepper)
- 1 yellow bell pepper, (cut from top to bottom on each side of the pepper)
- (1) 15 ounce can chickpeas, rinsed and drained
- 8 ounces fresh mozzarella, cubed (or mozzarella balls halved)
- (1) 3.3 ounce can black olives
- 4 ounces salami, cut into 1" pieces
- ⅓ cup thinly sliced red onion, cut into ½" pieces
- ½ cup basil, sliced into chiffonade
- For the dressing:
- ¼ cup red wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon maple syrup (may substitute with sweetener of choice)
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh oregano or ½ teaspoon dried
- ½ cup extra virgin olive oil
- salt and pepper, to taste
Directions
Prepare the pasta salad:
Fill a large pot with water and bring to a boil over high heat. Add the pasta, and cook according to package instructions. Place in a colander, rinse with cold water, and drain.
While the pasta water is coming to a boil, preheat the grill to medium high. Toss the zucchini with the ½ tablespoon olive oil and place on the grill. Grill 2-3 minutes per side until charred and softened and remove from heat. Cut into 1" pieces.
Place the red bell peppers cut side UP and cook until the outer skin is almost completely blackened, about 5-6 minutes. Remove from heat, place in a bowl, and cover with foil. After 5 minutes, remove from the bowl and peel off the blackened skin and chop into 1" pieces.
Place the pasta in a large bowl. Add the grilled zucchini, peppers, chickpeas, cheese, olives, salami, red onion, and basil.
Prepare the vinaigrette:
Whisk the vinegar, mustard, maple syrup, lemon juice, and oregano in a small bowl until combined. Whisking constantly, add the olive oil in a slow steady stream. Season with salt and pepper, to taste, and add the desired amount of vinaigrette to the pasta salad and toss to coat. Serve at room temperature or make in advance and serve chilled. Enjoy!
Fill a large pot with water and bring to a boil over high heat. Add the pasta, and cook according to package instructions. Place in a colander, rinse with cold water, and drain.
While the pasta water is coming to a boil, preheat the grill to medium high. Toss the zucchini with the ½ tablespoon olive oil and place on the grill. Grill 2-3 minutes per side until charred and softened and remove from heat. Cut into 1" pieces.
Place the red bell peppers cut side UP and cook until the outer skin is almost completely blackened, about 5-6 minutes. Remove from heat, place in a bowl, and cover with foil. After 5 minutes, remove from the bowl and peel off the blackened skin and chop into 1" pieces.
Place the pasta in a large bowl. Add the grilled zucchini, peppers, chickpeas, cheese, olives, salami, red onion, and basil.
Prepare the vinaigrette:
Whisk the vinegar, mustard, maple syrup, lemon juice, and oregano in a small bowl until combined. Whisking constantly, add the olive oil in a slow steady stream. Season with salt and pepper, to taste, and add the desired amount of vinaigrette to the pasta salad and toss to coat. Serve at room temperature or make in advance and serve chilled. Enjoy!
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