Grilled Summer Vegetable Pasta Salad


Penne Pasta 10 oz.
Zucchini, sliced thick 1 ea.
Yellow Squash, sliced thick 1 ea.
Red Onion, sliced thick 1 ea., small
Egg Plant, sliced thick ½ ea.
Orange Bell Pepper, quartered and seeded 1 ea.
Grape Tomatoes ½ pint
Basil, chiffonade 2 Tbl.
Oregano, rough chopped 2 Tbl.
Thyme, picked from stem 1 Tbl.
Prosciutto Ham, julienne 6 thin slices
Pecorino Romano Cheese, grated As desired
Extra Virgin Olive oil 2 oz.
Garlic, minced 1 tsp.
Kosher salt To taste
Black Pepper, fresh ground To taste

Ingredients for Balsamic Vinaigrette

Shallots, minced 1 ea.
Dijon Mustard 1 Tbl.
Balsamic vinegar 1/8 c.
Red Wine Vinegar 1/8 c.
Garlic, minced 1 tsp.
Extra Virgin Olive Oil ¾ c.
Kosher salt To taste
Black Pepper, fresh ground To taste


Directions for Vegetables

Combine olive oil, garlic, a pinch of salt and pepper with ¼ of the thyme in a small bowl. Heat for 30 seconds in a microwave.
Brush sliced vegetables with oil mixture. Grill vegetables until al’ dente (crisp tender) or until desired. Egg Plant will require less grill time. Allow vegetables to cool. Cut As desired. Toss the grape tomatoes with some of the remaining garlic oil, season with salt and pepper then grill until skins begin to burst, reserve.

Directions for Vinaigrette

In a mixing bowl combine the shallots, mustard, vinegars and garlic, whisk to combine.
Slowly add the olive oil into the mixture whisking as you add. Continue to whisk until all of the oil is used creating an emulsion. Adjust seasoning with the salt and pepper.

Directions for the Pasta Salad

Boil the pasta according to package directions or until Al’ dente`.
Drain, rinse and reserve.
Place well drained pasta and all the cut vegetables in a mixing bowl, season with salt and pepper. Gently toss to combine.
Add the basil, oregano, remaining thyme, grape tomatoes and prosciutto to the pasta and toss to combine well.
Add all or as much of the balsamic vinaigrette to coat the pasta and vegetables.
Adjust the seasoning with salt and pepper. Grate the Pecorino Romano over each portion as you serve or chill minimum of 1 hour. Serve chilled if desired. Will keep refrigerated for 3 days.

To prepare Hot Pasta with Grilled Summer Vegetables (option #2)

Heat 1 oz. of extra virgin olive oil with 2 tablespoons of whole butter in a sauté pan over medium high heat.
Sauté the grilled vegetables until warmed through.
Add the pasta until heated through, toss to combine well.
Add the herbs, prosciutto and grape tomatoes.
Season with salt and pepper.
Portion immediately then grate Pecorino Romano over each.
Drizzle some balsamic vinegar over the pasta if desired.
Serve with Garlic bread.
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