Grilled Vegetable Pasta Salad
Delicious and seasonal vegetables grilled and marinated in a tangy dressing form the base of this gluten free Grilled Vegetable Pasta Salad. With crispy prosciutto, salty bocconcini, and peppery arugula, this pasta salad is the perfect dish for your next picnic or summer dinner party.
Servings 4 people
Ingredients
Dressing
- 1/4 cup olive oil
- 1½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1½ tablespoons minced shallot
- ½ tablespoon maple syrup
- 1 small handful mixed herbs (parsley, basil, oregano)
- Sea salt and pepper, to taste
Crispy Prosciutto
- 4 slices prosciutto (optional)
Pasta Salad
- 2½ cups uncooked gluten free penne pasta
- 1 medium zucchini
- 1 small eggplant
- 1 cup bocconcini cheese, drained
- 1 large handful arugula
Instructions
Grill the Vegetables
- Preheat the barbecue to medium heat. While the grill is heating, place a large pot of water on the stove over medium heat and slice the zucchini and eggplant into 1/4 inch slices, lengthwise.
- Once the grill is heated, add the sliced vegetables, grilling for 5 minutes per side, or until grill marks are visible on each side. Remove from the heat and set aside.
Make the Dressing
- While the vegetables are grilling, make the dressing. In a large salad bowl, whisk together the dressing ingredients until combined.
- Roughly chop the grilled vegetables and toss them in the dressing. Set aside to marinate while you prepare the remainder of the salad.
Prepare the Crispy Prosciutto (Optional)
- Heat a large frying pan over medium heat. Once hot, add the slices of prosciutto. Flip the prosciutto in one-minute intervals until crispy. Remove from the heat and set aside to cool.
Prepare the Pasta Salad
- While the prosciutto is cooking, add the pasta to the boiling water and cook according to the package instructions. Drain the cooked pasta and rinse under cool water.
- Add the cooked pasta to the salad bowl with the dressing and grilled vegetables. To the bowl, add the bocconcini cheese and arugula. Use your hands to break up the crispy prosciutto, if using, over the pasta salad.
- Toss the pasta salad until all the ingredients are well distributed and everything is covered in the dressing. Serve immediately or store in the fridge for up to three days.