Spicy Grilled Veggie Pasta Salad Every cookout needs side dishes, and this nicely spicy pasta salad is colorful and bursting with veggie goodness. 12 oz. dry pasta, your favorite salad shape (we used rotini) 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

Spicy Grilled Veggie Pasta Salad

Spicy Grilled Veggie Pasta Salad

by cook Penzeys Archived Recipes
Spicy Grilled Veggie Pasta Salad

Every 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)
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

Dressing:
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


Cooks Notes


Nutritional Information

Penzeys Archived Recipes

Penzeys Archived Recipes

Over the years we have amassed a great number of amazing recipes. Some we have come up with ourselves, others we have received from the generous contributors to our catalog. This is a collection of those recipes.


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