Tuscan Picnic Pasta Salad
The pasta salad that does not get left behind on the buffet. Grilled vegetables, feta, tomatoes and a bright Tuscan vinaigrette bring enough color and flavor to make this one a cookout regular—and the leftovers somehow get even better overnight.
Ingredients
Method
- Cook pasta in salted water until al dente. Drain and rinse briefly under cool water, then transfer to a large bowl.
- Toss zucchini, squash and bell pepper with 1 tablespoon Ellbee's Basil Olive Oil, salt and pepper. Grill over medium-high heat until tender and charred in spots, then chop into bite-size pieces.
- Whisk the remaining Basil Olive Oil, Ellbee's Champagne Balsamic Vinegar, Ellbee's Tuscan Gourmet Garlic and Dijon. Toss with pasta, grilled vegetables, tomatoes, onion, feta and basil.
- Chill for at least 30 minutes, then taste for salt and pepper before serving.
Notes
Time: 30 min
Kitchen tip: Set aside a few tablespoons of dressing to revive the pasta right before serving if it has chilled overnight.
