Grilled Vegetable Pasta Salad Recipe
"Lightly seasoned vegetables are grilled just enough so they're still crisp, but long enough to char the edges are tossed with extra curly pasta and a lemony-basil dressing. This is perfect summer food -- enjoy warm or at room temperature.What You Need to Know: This can be prepared up to 8 hours ahead. Just cover and refrigerate. Then, bring to room temperature or warm before serving. The longer the salad sits, the basil will loose some of its bright green color. It sill tastes delicious.Special Equipment: Grill pan or barbecue...."
INGREDIENTS
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2 medium zucchini, sliced into long 1/4-inch strips
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1 red onion, sliced into 1/4-inch rings
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2 bell peppers, seeds removed and quartered
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3/4 pound (340 g) pasta (cavatappi, fusilli or penne work well)
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
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2/3 cup basil leaves
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1 tablespoon Dijon-style mustard
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1 teaspoon honey, plus more to taste
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2 teaspoons lemon peel
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1/3 cup (80 ml) lemon juice
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1/3 cup (80 ml) olive oil, plus more if needed
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Salt and freshly ground black pepper, to taste
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