PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  •  200g pasta (Stefano Fusilli or Farfalle)
  • 2 medium zucchini, sliced lengthwise
  • 2 medium eggplant, sliced into rounds
  • 1 bunch of asparagus, trimmed
  • 1.5 cup cherry tomatoes, halved
  • ½ cup fresh basil leaves
  •  ½ cup salted ricotta, crumbled (optional, for garnish)

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

PREPARATION:

  1. Bring a large pot of salted water to a boil. 
  2. Add the pasta and cook according to package instructions until al dente. 
  3. Drain the pasta and drizzle with olive oil to stop from sticking together. Set aside.
  4. Place the cherry tomatoes on a cookie sheet with parchment paper. Add salt and drizzle with olive oil. 
  5. Bake until caramelized for 10-15 minutes at 400°F. Remove from over and them cool. 
  6. Preheat your grill or grill pan over medium-high heat. 
  7. Brush the zucchini slices, eggplant rounds, and asparagus with olive oil and sprinkle with salt and pepper. Grill the vegetables until they have nice grill marks and are cooked through but still firm. 
  8. Remove from the grill and let them cool slightly.
  9. Cut the grilled zucchini and eggplant into bite-sized pieces and chop the asparagus into 1-inch pieces.
  10. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar,  Dijon mustard, salt, and pepper until well combined.
  11. In a large mixing bowl, combine the cooked pasta, chopped grilled vegetables, cherry tomatoes, and minced basil leaves.
  12. Pour the dressing over the salad and toss everything together until well coated with the dressing.
  13. If desired, sprinkle crumbled ricotta over the top of the pasta salad for an extra burst of flavor. 
  14. Serve the pasta salad immediately, or refrigerate it for a few hours before serving to let the flavors meld together.