Nutritional Information: Calories 157 | total fat 3g | saturated fat 0.5g | cholesterol 0mg

Yields: 8 servings | Total time: 50 minutes

Ingredients:

GRILLED VEGETABLES 

• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/2 red onion
• 1 pint grape tomatoes
• 2 Tbsp olive oil
• Pinch Salt and Pepper

CREAMY BALSAMIC VINAIGRETTE

• 1/3 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp mayonnaise*
• 1/2 Tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp salt
• Freshly cracked pepper

SALAD

• 1 lb penne pasta
• 1/4 bunch Italian parsley (flat leaf)

Directions:

1. Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut theminto large slices or pieces (remove the seeds from the bell pepper. Slice the red onion intothick slices.
2. Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on alarge baking sheet and drizzle olive oil over top. Gently toss the vegetables until they arewell coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes aregenerally too small to place directly on a grill, so if using a grill just add the tomatoes tothe salad fresh.)
3. Grill the vegetables over an open flame until they are charred and tender. OR, adjust youroven’s top rack to be about 6 inches below the broiler unit and turn the broiler on tohigh. Place the baking sheet under the broiler and watch it closely until the vegetablebecome charred and tender (about 10-15 minutes, depending on your oven and distancefrom the broiler).
4. Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of saltedwater to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes,or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly(until it’s no longer steaming).
5. While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamicvinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, mayonnaise, Dijon, garlic,basil, salt, and pepper. Whisk the ingredients together or close the jar and shake untilcombined.**
6. Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces.Roughly chop the parsley leaves.
7. In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigretteover top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate untilready to eat.

Recipe Notes

*To make this recipe vegan, simply leave out the mayonnaise for a simple, non-creamybalsamic vinaigrette.

**If you prefer a less tart dressing, try adding 1/2 tsp sugar or honey to help balance the balsamic vinegar.

Source: budgetbytes.com