- 1 Zucchini
- 1 Yellow Squash
- 1 Red Bell Pepper
- 1 Red Onion 1 Tbsp Italian Season
- 2 Tbsp Olive Oil
- Salt and Pepper
- 3 Cups or about 1 Box of Farfalle (bow tie) Pasta
- 1 can of Cannellini Beans (white Kidney Beans)
- 1.7 oz jar of prepared pesto
- 1/2 cup fresh grated Romano
- 1Tsp Lemon Juice
Grilled Vegetable-Pesto Pasta Salad
All You, the magazine put out by Walmart, has some awesome recipes in it. A lot of them are said to be easy on the wallet as well. I made the Grilled Vegetable-Pesto Pasta Salad on page 71 of the July 26th issue of All You to see if it was indeed as good and as low price as it says it is.
Let me just say, It definitely was all that and more. Not only was it super easy to make, but it cost only about $.80 cents a serving, even less than it says in the magazine. Now, some of that is because I already had a couple of the ingredients, but really, the ones I had are things most others probably have in their homes and pantries as well.
This salad would even taste good as a warm pasta dish, in my opinion. It is so full of flavor! I loved the nice, bright colors and how well it screamed, “summer” with the fresh squash and zucchini. This is absolutely sure to be a hit at any summer potluck you go to and really, just takes minutes to make after you grill the vegetables.
- Preheat grill to medium heat (300ºF to 350ºF). In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
- Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
- Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.