Grilled Veggie Salad

pasta salad

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Yesterday I shared how I make Grilled Veggie Medley and the fact that I always make two grill baskets full for two recipes, left-overs for lunch and a few for my eggs in the morning.  Here’s how I use some of the left-overs for the next night’s dinner and create a Grilled Veggie Salad including pasta, grilled tomatoes with basil and fresh mozzarella.  It’s amazing how a few additions can make a big difference in taste.

Grilled Veggie Salad by Jodie Fitz

12 oz. Spiral pasta, cooked

4 – 5 cups of Grilled Veggie Medley

1/3 oz. Fresh Mozzarella, cherry size

1 pint grape tomatoes

1 tablespoon basil, freeze-dried or fresh

1 tablespoon light olive oil

Toss 1 tablespoon of light olive oil, the basil and the grape tomatoes together.  Grill until soft.

Grilled Tomatoes

Cut the cherry sized mozzarella balls into quarters.

Toss the cooked pasta, grilled veggie medley, mozzarella pieces and seasoned grilled tomatoes together.

cooked pastaMix together a simple balsamic vinaigrette; 1/8 cup balsamic vinegar, 3 tablespoons water, 1/4 cup light olive oil, 1 teaspoon onion powder, ¾ teaspoon sea salt, ½ teaspoon garlic powder and ¼ teaspoon coarse black pepper.  Add it to the pasta mix stir everything together and serve warm or chilled.

 

 

This Recipe Featured at:

Sweet Bella Roos

29 Comments on “Grilled Veggie Salad”

  1. Hopping over from the “mommy brain mixer.” This looks amazing! I have all of this on hand too. I’m thinking it may need to be dinner tonight!

  2. I love pasta salad, and the addition of grilled veggies instead of raw sounds so delicious! I can’t wait to try this!

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  3. looks yummy and healthy with added veggies….I always like pasta salads.
    Visiting from Aloha Friday!Cant wait until I try this…

  4. I have been meaning to get some onion and garlic powder for ages, this is the reminder to do it. The grilled veggie medley looks delicious, yum. I’d love this with chicken 🙂

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