Eat Your Veggies Pasta Salad

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INGREDIENTS:

  • 1 Orange Bell Pepper (Grilled and chopped)

  • 1 Red Bell Pepper (Grilled and chopped)

  • 1 Yellow Onion (grilled and chopped) 2 Zucchini (Grilled and then chopped)

  • 8 ozs Gluten Free Pasta

  • 1/2-1 cup clean pesto (or more if needed)

  • 1 leave Basil Leaf for garnish (optional)

  • 2 tbsps Shredded Parmesan Cheese (optional)

INSTRUCTIONS:

  • Cook pasta according to package instructions (can be done in advance).

  • While pasta is cooking light the grill to medium/med high heat. Spray veggies with extra virgin olive oil so that they don't stick to the grill. Cook for about 5-10 minutes, checking periodically so that they don't burn.

  • Remove veggies from grill and chop into bit size pieces (similar size to the pasta).

  • Mix veggies, pasta & spinach pesto together & enjoy!

NOTES:

  • I usually use my homemade spinach pesto (see recipe under sides and salads).

  • Any raw veggies in your fridge can work great in this pasta salad. Makes great leftovers as the flavors form the pesto soak into the pasta.