I wasn’t sure what to call this dish. It’s a mish-mash of vegetables we have in the house, grilled, tossed with some pasta, and enjoyed either warm or cold. I’d call it a pasta salad, but I always correlate pasta salad with raw veggies on a hot summer day. Enter the ‘pasta toss’. A while back my Mom made a grilled veggie salad with Israeli Couscous and a balsamic dressing. I guess after eating that, I realized how good/easy it is to grill a plethora of vegetables and toss it with pasta.
Although it is not yet summer in Vermont (not even close… it snowed two days ago!), it was 54 degrees today and sunny, so it felt pretty warm! It’s also been insanely windy, so our grill took yet another ride off the porch and rolled about on the ground. I hauled it back up, put all the grates back in, hooked up the propane, and somehow, it lit! The $80 grill that could! So, with a cutting board full of vegetables and a pot of pasta on the stove, dinner was prepped and ready in about 20 minutes.
Italian Sausage and Vegetable Pasta
1 lb sweet or spicy italian sausage
1 lb pasta (bow ties, ziti, rotini, etc.)
1 bell pepper, cut into large chunks
1 zucchini, cut in half
3-4 carrots, peeled
1 onion, cut in half with skin removed
1/3 lb asparagus, trimmed
any other grill-able vegetable (I added 3 stalks celery)
1/4 cup + evoo
s & p
1/4 cup red wine vinegar
1 splash balsamic vinegar
parmesan cheese, finely grated
1. Cook pasta. Drain and set aside.
2. Preheat grill on medium-high heat for about 5 minutes. Grill sausage links for about 5 minutes per side, or until charred lightly. Move to upper rack.
3. Lightly brush vegetables with olive oil and generously salt and pepper all pieces. Lower the grill heat to medium/medium-low and place vegetables on lower rack. Grill for about 5-7 minutes, if starting to char, rotate and continue grilling until lightly charred on all sides (this is like a tetris game… if you have small grill, all pieces need to fit without falling through!). Remove vegetables and sausage when cooked.
4. When the vegetables and sausage are cooled enough to handle, chop into bite-size chunks. Add to the pasta. Give a good ‘glug’ of evoo, about a 1/4 cup of red wine vinegar, 1/2 cup grated parmesan, and a dash of balsamic. Toss. Season with salt and pepper (fresh basil would be delish!). Serve either warm or cooled.
p.s.- You can substitute about anything you want in this dish. Instead of sausage, how about grilled chicken? You could grill up some broccoli or cauliflower, or add some corn or frozen peas… play with it!