Warm Grilled Vegetable Pasta Salad with Creamy Tarragon Dressing

5 from 1 vote
Warm Grilled Vegetable Pasta Salad with Creamy Tarragon Dressing
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: American
Servings: 4 Large Servings
Calories: 558 kcal
Author: Ricki Heller
Ingredients
For the salad:
  • ½ pound gluten-free pasta I like fusilli
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow zucchini cut into 1-inch slices
  • 1 medium green zucchini cut into 1 -inch slices
  • 1 medium Chinese eggplant cut into 1-inch slices
  • 1 medium red bell pepper seeded and cut into eighths
  • 1 medium carrot cut into 1-inch disks
  • 2 cups cooked chickpeas drained (optional; canned are fine)
  • 1 cup snow peas cut into 1-inch pieces
  • 3 green onions white and light green parts only, sliced
Dressing:
  • ¼ Vegenaise or other mayonnaise of your choice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh tarragon plus more for garnish if desired
  • 4 teaspoons agave nectar
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves minced
  • Fine sea salt and black pepper to taste
Instructions
Make the salad:
  1. Cook the pasta according to package directions, then drain and keep warm.
  2. While the pasta cooks, grill the vegetables: in a large bowl, toss the cut zucchini, eggplant, pepper, and carrot with the olive oil and place on a preheated grill. (Alternately, brush each vegetable slice on both sides with oil, and place on a preheated grill.) Grill for 3-5 minutes on each side, until just cooked, but still firm.
  3. Transfer to a cutting board and chop into bite-sized pieces.
While the vegetables cook, make the dressing:
  1. Whisk all of the dressing ingredients together in a small bowl.
  2. Toss the cooked pasta with the vegetables, chickpeas (if using), snow peas, green onions, and dressing. Sprinkle with additional tarragon, if desired.
  3. Serve immediately.
Nutrition Facts
Warm Grilled Vegetable Pasta Salad with Creamy Tarragon Dressing
Amount Per Serving
Calories 558 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 63mg 3%
Potassium 1056mg 30%
Total Carbohydrates 95g 32%
Dietary Fiber 13g 52%
Sugars 21g
Protein 14g 28%
Vitamin A 84.5%
Vitamin C 98.8%
Calcium 13.1%
Iron 27.8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dairy Free Magazine Optionally Soy Free Pasta Salad Zucchini
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