Lunds & Byerlys

Grilled Veggie Pasta Salad

This tasty pasta salad is perfect for your next camping trip! Marinate veggies, cook pasta and make dressing ahead of time, then just grill and assemble at your campsite.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Grilled Veggie Pasta Salad

Prep Time30 Minutes

Servings7

Cook Time30 Minutes

Ingredients

3/4 cup olive oil

2 cloves garlic, minced

2 tsp minced fresh thyme

1/2 tsp salt

1/4 tsp black pepper

1 red bell pepper, cut into 12 (1-inch) strips

12 jicama sticks

1 inch yellow squash, cut into 1/2-inch diagonal slices

1 inch zucchini, cut into 1/2 inch diagonal slices

15 asparagus spears, trimmed

1/2 (16-ounce) package gemelli or penne pasta

FOR THE CREAMY DRESSING: 1/2 cup light mayonnaise

1 1/2 tsp. Dijon mustard

1/2 tsp. freshly grated lemon peel

1 1/2 tsp. fresh lemon juice

1 tsp. minced fresh basil

1 tsp. minced fresh thyme

1 tsp. minced fresh oregano

1/2 tsp. minced fresh garlic

1/2 tsp. salt

1/2 tsp. black pepper

Directions

1.

Combine first five ingredients in large bowl; stir in vegetables and marinate for 30 minutes.
2.

Bring 4 quarts of water to boil with 1 teaspoon salt in a medium saucepan. Cook pasta until al dente (10-13 minutes). Drain and rinse.
3.

To grill: Spray grill rack with nonstick 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.
4.

Cut veggies into bite-size pieces and combine with pasta; toss with Creamy Dressing until well coated. Serve immediately or refrigerate, covered, several hours or overnight.
5.

For the creamy dressing: Whisk together all ingredients in a bowl until thoroughly combined. Refrigerate, covered, until ready to use.

30 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 7 servings

3/4 cup olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

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$9.99 was $12.99$0.59/oz

2 cloves garlic, minced

Melissa's Fresh Peeled Garlic, 6 Ounce

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$4.99$0.83/oz

2 tsp minced fresh thyme

L&B Fresh Thyme, 0.75 Ounce

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$3.49$4.65/oz

1/2 tsp salt

Morton Salt, 26 Ounce

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$2.69$0.10/oz

1/4 tsp black pepper

L&B Coarse Ground Black Pepper, 2 Ounce

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$6.79$3.40/oz

1 red bell pepper, cut into 12 (1-inch) strips

Premium Red Bell Peppers, 0.5 Pound

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$2.50 avg/ea$4.99/lb

12 jicama sticks

L&B Jicama Sticks, 14 Ounce

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$6.99$0.50/oz

1 inch yellow squash, cut into 1/2-inch diagonal slices

L&B Squash Planks, 10 Ounce

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$7.99$0.80/oz

1 inch zucchini, cut into 1/2 inch diagonal slices

Green Zucchini, 0.33 Pound

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$0.66 avg/ea was $0.82 avg/ea$1.99/lb

15 asparagus spears, trimmed

Fresh Green Asparagus, 1.25 Pound

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$7.49 avg/ea$5.99/lb

1/2 (16-ounce) package gemelli or penne pasta

Barilla Gemelli Pasta, 16 Ounce

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$2.29$0.14/oz

FOR THE CREAMY DRESSING: 1/2 cup light mayonnaise

Hellmann's Light Mayonnaise, 30 Ounce

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$7.49$0.25/oz

1 1/2 tsp. Dijon mustard

Grey Poupon Dijon Mustard, 16 Ounce

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$6.59$0.41/oz

1/2 tsp. freshly grated lemon peel

Fancy Large Lemons, 0.5 Pound

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$1.25 avg/ea$2.49/lb

1 1/2 tsp. fresh lemon juice

Fancy Large Lemons, 0.5 Pound

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$1.25 avg/ea$2.49/lb

1 tsp. minced fresh basil

L&B Fresh Basil, 0.75 Ounce

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$3.49$4.65/oz

1 tsp. minced fresh thyme

L&B Fresh Thyme, 0.75 Ounce

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$3.49$4.65/oz

1 tsp. minced fresh oregano

L&B Fresh Oregano, 0.75 Ounce

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$3.49$4.65/oz

1/2 tsp. minced fresh garlic

Fresh Garlic Bulb, 0.2 Pound

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$1.40 avg/ea$6.99/lb

1/2 tsp. salt

Morton Salt, 26 Ounce

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$2.69$0.10/oz

1/2 tsp. black pepper

L&B Coarse Ground Black Pepper, 2 Ounce

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$6.79$3.40/oz

Directions

1.

Combine first five ingredients in large bowl; stir in vegetables and marinate for 30 minutes.
2.

Bring 4 quarts of water to boil with 1 teaspoon salt in a medium saucepan. Cook pasta until al dente (10-13 minutes). Drain and rinse.
3.

To grill: Spray grill rack with nonstick 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.
4.

Cut veggies into bite-size pieces and combine with pasta; toss with Creamy Dressing until well coated. Serve immediately or refrigerate, covered, several hours or overnight.
5.

For the creamy dressing: Whisk together all ingredients in a bowl until thoroughly combined. Refrigerate, covered, until ready to use.