Dairy-Free Pesto Pasta Salad with Grilled Vegetables

Ingredients

• 1 lb Pasta (gluten-free)
• 1 bunch Asparagus
• 2 medium Bell peppers (red, yellow)
• 2 medium Zucchini
• 1 pint Cherry tomatoes
• 1/2 cup Dairy-free pesto
• 2 tbsp Olive oil
• 2 tbsp Balsamic glaze
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 1 lb of gluten-free pasta and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite. Drain the pasta in a colander, then rinse it thoroughly with cold water to stop the cooking process and cool it down; set aside.
2. 2Prepare the vegetables: Cut the 1 bunch of asparagus into 1-inch pieces, slice the 2 medium zucchini into 1/4-inch thick rounds, and cut the 2 medium bell peppers (red, yellow) into 1/2-inch wide strips. Halve the 1 pint of cherry tomatoes. In a large bowl, combine all the cut vegetables with the 2 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper, tossing until everything is evenly coated.
3. 3Preheat a grill to medium heat, aiming for a temperature of 350-375°F (175-190°C).
4. 4Arrange the seasoned vegetables in a single layer on the preheated grill. Grill for 8-10 minutes, flipping them occasionally, until they are tender and show slight char marks.
5. 5In a large mixing bowl, combine the cooled, cooked 1 lb of gluten-free pasta, the grilled vegetables, and the 1/2 cup of dairy-free pesto. Toss gently until all ingredients are well combined and the pasta and vegetables are evenly coated with pesto.
6. 6Drizzle the 2 tbsp of balsamic glaze over the pasta salad. Serve the Dairy-Free Pesto Pasta Salad with Grilled Vegetables immediately while warm, or chill it in the refrigerator for at least 30 minutes to serve cold.

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