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, 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.
Course
Salad
Cuisine
American
Keyword
grilled vegetables, Pasta Salad
Servings4servings
AuthorZsu Dever
Ingredients
3cupsfusilli or rotini
4small yellow squash or zucchini, cut lengthwise into 1/2-inch slices
1/2medium red bell pepper, cut into 1-inch slices
5whole scallions
2tablespoonsolive oil, divided
Sea salt and fresh ground black pepper
1(15.5-ounce) can cannellini beans, rinsed and drained
1 1/2cupsripe cherry tomato halves
1cuproasted corn kernels
1/4cupminced fresh basil
1tablespoonfresh lime juice
4(1/2-inch) slices French bread or gluten-free bread
1small garlic clove
Instructions
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.