Grilled Tomato and Broccoli Pasta Salad
Ingredients
- 1½ lbs cherry tomatoes
- 2 lbs baby broccoli, cut into bite-sized pieces
- 2 Tbsp Extravagonzo Roasted Garlic Culinary Oil
- 1 lb uncooked pasta noodles
- parmesan cheese, for serving, optional
For the dressing:
- 2 Tbsp apple cider vinegar*
- 3 Tbsp Extravagonzo Roasted Garlic Culinary Oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp Anna Mae’s Smoky Mustard
- ¼ tsp ginger
- 1 tsp cumin
- 1 tsp italian herbs
Instructions
- Preheat your grill to medium-high. Combine the tomatoes and baby broccoli in a grill basket and drizzle with someExtravagonzo Roasted Garlic Culinary Oil. Grill for 15 minutes or so, tossing every few minutes, until the veggies start to blacken and the tomatoes are wrinkly.
- While the veggies cook, boil a pot of water and cook your pasta according to package directions.
- Stir together all the dressing ingredients and let sit for at least 10 minutes.
- When everything is done cooking, combine the noodles, the veggies, and about ½ the dressing. Let sit for at least 10 minutes before serving. Taste and add more dressing if desired.
- If you’d like to serve it cold, pour ¾ of the dressing on, then refrigerate for a few hours or overnight. Refresh with the remaining dressing before serving
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