Bedford Pasta Salad

Ingredients

2 zucchini, quartered lengthwise

1 eggplant, cut lengthwise into 1/2-inch-thick planks

1 large yellow onion, cut horizontally into 1/2-inch-thick slices (about 4 to 5 slices)

1 red bell pepper, halved and seeded

1 yellow bell pepper, halved and seeded

1/4 cup olive oil, divided, plus more for grilling

2 1/2 teaspoons kosher salt, divided, plus more to taste

1 pound mezze rigatoni pasta

5 tablespoons apple cider vinegar

3 tablespoons Dijon mustard

2 tablespoons honey

1 1/2 teaspoons grated garlic (about 3 large garlic cloves)

1/2 cup fresh basil leaves, plus more

Instructions

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Drizzle zucchini, eggplant, onion, and bell peppers evenly with 2 tablespoons olive oil; sprinkle evenly with 1 1/2 teaspoons salt. Arrange sliced onions on oiled grill grates over lit side of grill; grill, covered, until onion slices are slightly charred on both sides, about 3 minutes per side. Transfer to unlit side of grill; grill, covered, until softened, about 8 minutes.

Add bell peppers, zucchini, and eggplant to lit side of grill; grill, covered, until slightly charred and softened, about 3 minutes per side, flipping vegetables halfway through cooking time. Let cool for 10 minutes.

Bring a large pot of salted water to a boil over high. Cook pasta according to package directions. Meanwhile, whisk together cider vinegar, mustard, honey, garlic, remaining 2 tablespoons olive oil, and remaining 1 teaspoon salt in a large bowl until well combined and emulsified, about 30 seconds; set dressing aside.

Chop grilled vegetables into about 1-inch pieces. Add to dressing in bowl along with cooked pasta and basil; toss to coat. Season to taste with additional salt, and garnish with additional basil.

Description

This is such a wonderful summer salad with the fresh vegetables.

Servings

8

Notes

This is a super salad for a cookout at your home or to take to a pot luck.

Source

Food & Wine