Eat Your Veggies Pasta Salad
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)
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!
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.