Patty Millay is back for another edition of What's Cookin'? and, this month, she's bringing picnic season to a delicious close with a tasty recipe for Grilled Veggie Pasta Salad.  Check it out.

From Patty:

Here we are - closing another summer but there are still picnics, potlucks and office food days ahead of us!  I found this delicious recipe that is quick and super easy to make.  This serves well hot or at room temperature and uses many of the end of summer veggies that are overflowing the garden. 
Photo by Patty Millay

 

GRILLED VEGGIE PASTA SALAD

1 red sweet pepper
1 green bell pepper
1 bunch asparagus
2 zucchini
1/2 cup chopped fresh parsley
4 cups cooked whole wheat penne pasta
3 Tbl  extra virgin olive oil
2 Tbl balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
1/4 cup fresh grated parmesan cheese

Directions:

Boil your pasta to al-dente then drain and rinse with cool water.  You want your noodles to be firm and not mushy....resist the urge to overcook!
I used my grill wok for my peppers and zucchini, I just cut them up into 1 inch chunks and tossed them lightly in EVOO then grilled them over medium heat (grill lid closed) at 350* for about 10 minutes.  Add your asparagus last - it only needs 3-4 minutes to cook on the grill.  You can always sauté your veggies in a large skillet on your cooktop.  I'd use a couple of pats of butter if you choose the cooktop.
In a large dish, toss the veggies and pasta together, add parsley.
Mix your dressing of olive oil and balsamic vinegar, toss in salt and black pepper.  Whisk well and pour over pasta.  Mix well.
Sprinkle some fresh grated parmesan cheese and serve!
You can change up the veggies to suit what you like and what you have on hand.  I did one batch of this dressed with the vinaigrette and I did one batch without - they were equally delicious.  You could switch the dressing to Italian if you want.  Play with your food and make it the way YOU like it!
 What's Cookin'? is sponsored each and every week by Murphy Appliance Company in Owensboro.