Grilled Veggie Pasta Salad


1 cup servings


Marinate veggies, cook pasta, and make dressing ahead for ease of preparation at campsite.


  1. Combine first six ingredients in large bowl, stir in vegetables. Cook pasta in boiling salted water (4 quarts water, 1 teaspoon salt) until al dente (10-13 minutes). Drain and rinse. To Grill: Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange vegetables on grill rack 4-5 inches over medium coals. Grill peppers, yellow squash and zucchini 10-12 minutes, turning once; jicama 5-7 minutes, turning once; and asparagus 3 minutes, turning once. Cut into bite-size pieces and combine with pasta; toss with Creamy Dressing until well coated. Serve immediately or refrigerate, covered, several hours or overnight.

Chef’s tip

Recipe tested over medium heat charcoal grill.

Creamy Dressing
1/2 cup light mayonnaise
1 1/2 teaspoons Dijon Mustard
1/2 teaspoon freshly grated lemon peel
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1/2 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine ingredients. Refrigerate, covered, until ready to use.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.