Summer is full of delicious fruits, vegetables, and grains. Grilling them in any season brings summer to mind and enhances the sweetness of the produce. Use a grill pan (or an outdoor grill) if you have one for this Grilled Summer Pasta Salad recipe from Everyday Vegan Eats by Zsu Dever, but if not, a skillet will work just as well, although the grilled flavor will be missed. Use gluten-free pasta and bread to make this gluten free.
Grilled Summer Pasta Salad with Garlic Crostini
- 3 cups fusilli or rotini
- 4 small yellow squash or zucchini, cut lengthwise into 1/2-inch slices
- 1/2 medium red bell pepper, cut into 1-inch slices
- 5 whole scallions
- 2 tablespoons olive oil, divided
- Sea salt and fresh ground black pepper
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 1 1/2 cups ripe cherry tomato halves
- 1 cup roasted corn kernels
- 1/4 cup minced fresh basil
- 1 tablespoon fresh lime juice
- 4 (1/2-inch) slices French bread or gluten-free bread
- 1 small garlic clove
Cook the pasta in a pot of boiling salted water until tender. Drain, cool, and return to the pot. Set aside.
In a large bowl, combine the squash, red bell pepper, and scallions with 1 teaspoon of oil. Season with salt and black pepper and toss to mix.
Grill the vegetable slices over medium heat on an out- door grill, in a grill pan, or on an electric grill until tender, about 4 minutes per side. The scallions need only to be grilled for 2 minutes per side.
When the vegetables are tender, cut them into bite- sized pieces and add them back into the large bowl. Add the beans, tomatoes, corn, basil, lime juice, 1 1/2 tablespoons olive oil, and the reserved pasta. Toss well to mix. Taste and adjust seasoning using salt and black pepper.
Toast the French bread slices. Rub a garlic clove half on the warm toast. Serve the crostini with the pasta salad.
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press