Ingredients
8 oz whole-grain or regular pasta
2 medium zucchinis, halved
2 red bell peppers, quartered
2 red onions, halved
Olive oil (for grilling)
12 cherry tomatoes
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp white wine vinegar (or lemon juice代替)
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper to taste
Optional: Kalamata olives or feta cheese (skip if strictly vegetarian)
Optional: Fresh oregano or thyme for garnish
Instructions
Bring a pot of salted water to a boil. Cook pasta to al dente; drain and set aside to cool.
Toss zucchini, red peppers, and red onions with olive oil. Season with salt and pepper.
Grill vegetables over medium-high heat until charred and tender (8–10 minutes). Slice into strips.
In a small bowl, whisk garlic, olive oil, vinegar, Dijon mustard, honey/maple syrup, salt, and pepper to make the vinaigrette.
In a large bowl, combine cooled pasta, grilled vegetables, cherry tomatoes, and basil. Toss with vinaigrette until well-coated.
Serve at room temperature, garnished with olives, feta (if using), and fresh herbs.
Notes
For a smoky flavor, use a charcoal grill. If grilling isn’t possible, broil vegetables 4–6 inches from heat for 5–7 minutes per side.
Cherry tomatoes can be replaced with diced cucumber or avocado for variation.
Store leftovers in an airtight container for up to 2 days. Best served fresh for optimal texture.
- Prep Time: 25
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Grilling, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg