This is a great summertime salad that serves about 15, so it’s perfect for a big family barbeque or potluck pool party. If you have some fresh herbs growing on your windowsill or deck this is the perfect last-minute recipe, as you could roast any veggies you happen to have on hand and it would taste equally delicious.
1 cup fresh basil
1 cup fresh parsley
5 tbsp balsamic vinegar (divided)
3 tbsp red wine vinegar
3 tbsp water
2 garlic cloves
3/4 cup + 1 tbsp extra virgin olive oil (divided)
sea salt and ground pepper to taste
2 boxes of whole grain penne
1 zucchini, unpeeled, cut into 1″ chunks
2-3 bell peppers, seeded and cut into 1″ chunks
10-12 baby potatoes, scrubbed and quartered
1 onion, peeled and cut into large chunks
1 bunch asparagus, washed, ends trimmed, cut into 1″ pieces
Cook pasta according to package directions, until just al dente, then drain & rinse with cold water. Set aside in a very large bowl.
Preheat grill to medium. Put all the prepped veggies in a large bowl and toss with a tbsp of olive oil and 2 tbsp balsamic and a pinch of sea salt. Spread the veggies on a grilling tray and place on the grill. Grill for about 12-15 minutes, turning occasionally, until potatoes and asparagus are tender.
In a food processor, combine parsley, basil, 3 tbsp balsamic vinegar, red wine vinegar, water & garlic and blend until combined. Add the olive oil slowly with the machine running until well combined.
Toss the veggies with the pasta and the dressing, season to taste with sea salt and pepper, and serve warm or at room temperature.
Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific HRM kids, aged 7 &8. For information and recipe ideas, visit her website.