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Pasta and Grilled Vegetable Salad
Pasta and Grilled Vegetable Salad
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Prep Time:
25 minutes
Total Time:
50 minutes
Elevate your pasta salad with grilled veggies in tangy balsamic vinaigrette, perfect alongside juicy steaks or chops.
Ingredients:
  • 2 cups uncooked gemelli or rotini pasta (8 ounces)
  • 1 small red onion, cut into thin wedges
  • 1 1/2 cups baby-cut carrots
  • 1/2 cup balsamic vinaigrette dressing
  • 1/2 teaspoon seasoned salt
  • 8 ounces fresh asparagus spears, cut into 2-inch pieces
  • 1 jar (6 ounces) marinated artichoke hearts, drained and liquid reserved
  • 2 slices bacon, crisply cooked and crumbled
Instructions:
  • Preheat grill for direct heat. Cook pasta according to package instructions.
  • In a large bowl, combine onion and carrots. Drizzle with 1/4 cup of the dressing and sprinkle with seasoned salt. Toss to coat the vegetables. Transfer them to a grill basket using a slotted spoon, and reserve the remaining dressing in the bowl.
  • Grill onion and carrots over medium heat for 15 minutes, shaking the basket or stirring occasionally. Toss asparagus in dressing to coat, then add to the grill basket with onion and carrots. Grill for an additional 8 to 10 minutes until vegetables are crisp-tender.
  • Combine the cooked pasta, grilled vegetables, and artichoke liquid with the remaining dressing in a bowl. Drizzle with the remaining 1/4 cup of dressing and toss gently to combine. Add the artichokes and sprinkle with bacon before serving.

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