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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
Cut the cherry sized mozzarella balls into quarters.
Toss the cooked pasta, grilled veggie medley, mozzarella pieces and seasoned grilled tomatoes together.
Mix 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.
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