Grilled Vegetable Pasta Salad

Charred summer vegetables and pasta in bright basil vinaigrette.

Salad

• 2 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 red onion
• Oil, salt, and black pepper
• 1 lb fusilli pasta
• 3 cups arugula
• 2 cups grape tomatoes, halved
• 14 oz artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan

Basil Vinaigrette

• 2 cups fresh basil
• 1 garlic clove
• 2 tablespoons chopped shallot
• 2 teaspoons lemon juice
• 2 tablespoons white balsamic vinegar
• 1 teaspoon salt
• 1/2 cup olive oil
• Black pepper

Steps

1. Toss zucchini, peppers, and red onion with oil, salt, and pepper. Grill until charred and tender, then chop.
2. Cook the fusilli in salted water until al dente. Drain and rinse under cold water.
3. Blend the basil vinaigrette ingredients until smooth.
4. Toss pasta with grilled vegetables, arugula, tomatoes, artichokes, Parmesan, and vinaigrette. Serve chilled or at room temperature.

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