Spicy Grilled Veggie Pasta Salad
Spicy Grilled Veggie Pasta Salad
by cook Penzeys Archived RecipesEvery cookout needs side dishes, and this nicely spicy pasta salad is colorful and bursting with veggie goodness.
Ingredients
12 oz. dry pasta, your favorite salad shape (we used rotini) Dressing:
1 red bell pepper
1 jalapeño or poblano pepper
1 medium zucchini
1 medium yellow squash
1 bunch green onions, chopped
1/4 Cup olive oil
1-2 tsp. OUTRAGE SEASONING
1-2 TB. CAJUN SEASONING
1 TB. water
3/4 Cup mayonnaise, regular or light
1/4 Cup red wine vinegar
1 TB. sugar
1-2 TB. Dijon or grainy brown mustard
salt and PENZEYS PEPPER to taste
Directions
Get the grill going or use a grill pan. Cook pasta according to package directions, undercooking 1 minute. Drain and set aside. Cut the vegetables in large enough pieces that they won’t fall through the grill grate; they can be cut into bite-sized pieces when done. Brush with oil and season with OUTRAGE. Grill, covered, with a little space between the pieces, over medium heat. If you find turning many pieces tedious, try a veggie grill pan that holds a bunch, but you won’t get as nice of hatch marks. Don’t rush the cooking. Grill at least 5 minutes per side for the squash and 8-10 for the peppers. While the veggies are cooking, prepare the dressing. In a large bowl cover the CAJUN SEASONING with the water. Let stand 1 minute. Mix in the mayonnaise, vinegar, sugar, and mustard. Add pasta and chopped green onions and toss gently. When veggies are cooked—softened, good hatch marks/golden remove from grill. Chop into bite-sized pieces, toss gently with pasta to combine. Taste and add salt and PENZEYS PEPPER to taste. Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6