How to make the perfect grilled vegetable pasta salad

There are thousands of pasta salad recipes different and many of them can be done quickly and easily, using ingredients fresh or canned, as well as perhaps some meat, poultry or seafood.

Popular salads ingredients include olives, shrimp, tuna, mayonnaise, grain corn, tomatoes, capers and more importantly, even if the sky is the limit and you can add almost anything. Pasta has little taste so makes a great base for a salad. Alternatively you could use apples potato or rice as your base.

Have you already used grilled vegetables to make a salad? These transform your pasta in a superb appetizer, lunch or dinner. Serve pasta house salad at your next picnic, buffet, picnic or party. You can serve with seasoned green salad and the following recipe makes enough for four persons.

Please feel free to modify the vegetables. You want to leave the eggplant, but double the amount of peppers or use mushrooms or other vegetables easy grid. Use your imagination and taste that you go to ensure that everything goes perfect taste.

What you need:
1 lb pasta1 yellow bell corkscrew pepper1 pepper1 red bell eggplant2 minced cloves garlic2 zucchini10 shredded Basil leaves1 pinch ground cherry spoons oregano8 tomatoes3 tablespoon extra virgin olive oilSalt and hot pepper flakes Red

How To Make It.

Wash and dry all vegetables. Cut the Eggplant slices inch and sprinkle salt on them. This will build on the bitter juice so leave the slices in a strainer on the receiver for half an hour. Take the seeds, shoots and peppers ribs and cut flat strips. Grill their side low skin or Broil hull skins and then peel off skin. Their operating under cold water, then as scrub you the skin off the coast makes this process faster.

Rinse and dry pat slices of Eggplant. Cut zucchini slices lengthwise inch. Grilling Zucchini and slices of Eggplant on a hot grill, turning once. Slice the cherry tomatoes in half and cook for a minute or two. Cut vegetables sliced into strips and mix with tomatoes roasted in a bowl. Add oregano, basil, garlic, salt, red pepper flakes and olive oil and refrigerate the mixture.

Cook the pasta until it is al dente (tender but always with a little bite him), then rinse under cold water. Mix cold pasta with vegetable mixture and serve immediately. If you want to use later, you may need to stir an another tablespoon of oil in it it divide.

This recipe is fantastic with any kind of meat or poultry and there a lot of flavor to go with a chest of ordinary chicken or steak, adding color to the plate as well as an incredible taste and aroma.