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Perfect Potluck Pasta Salad

Perfect Pot Luck Pasta Salad Daphne Oz
With the calorie-filled summer dishes this pasta salad will be a welcome break for your waistline. Plus, it tastes great.
skill level
Easy
time
1-30min
servings
6
cost
$
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With the calorie-filled summer dishes this pasta salad will be a welcome break for your waistline. Plus, it tastes great.
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ingredients
  • For the Salad:
  • 1 1/2 pounds red and green bell peppers - about 3 large (cut into 1 1/2-inch wide strips)
  • 1 1/2 pounds zucchini and yellow summer squash (cut lengthwise into 1/3-inch slices)
  • 1 medium red onion (cut into 1/4-inch thick rounds)
  • 1 pound whole wheat fusilli
  • Extra-virgin olive oil
  • 1 garlic clove (peeled and cut into thirds)
  • 1 pound cherry tomatoes (halved)
  • 1/2 cup chopped fresh flat leaf parsley
  • 1/4 cup coarsely chopped lemon thyme
  • 1/4 cup dill
  • 1/4 cup chives
  • 2 tablespoon drained capers
  • 1 pound bocconcini mozzarella
  •  
  • For the Dressing:
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • Zest of 1 lemon
  • 1/3 cup extra-virgin olive oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 pounds red and green bell peppers - about 3 large (cut into 1 1/2-inch wide strips)
    1 1/2 pounds zucchini and yellow summer squash (cut lengthwise into 1/3-inch slices)
    1 medium red onion (cut into 1/4-inch thick rounds)
    Extra-virgin olive oil
    For the Salad: Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and zucchini lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion.
  • 2
    Salt
    1 pound whole wheat fusilli
    In a large pot with salted water cook pasta according to package instructions. Place in a large bowl. Cut grilled vegetables into 1-inch pieces; add to pasta in bowl.
  • 3
    1/4 cup fresh lemon juice
    2 tablespoons red wine vinegar
    Zest of 1 lemon
    1/3 cup extra-virgin olive oil
    Salt and pepper
    For the Dressing: Whisk lemon juice, red wine vinegar and  lemon zest in small bowl to blend. Gradually whisk in 1/3-cup oil. Season dressing to taste with salt and pepper.
  • 4
    1 garlic clove (peeled and cut into thirds)
    1 pound cherry tomatoes (halved)
    1/2 cup chopped fresh flat leaf parsley
    1/4 cup coarsely chopped lemon thyme
    1/4 cup dill
    1/4 cup chives
    2 tablespoon drained capers
    1 pound bocconcini mozzarella
    To Assemble: Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
 
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