Bow Tie Surprise with Grilled Garden Veggies
Transform your mealtime routine with the vibrant and flavorful "Bow Tie Surprise with Grilled Garden Veggies," a dish that brings the taste of summer to your table all year round. This quick and easy recipe features tender al dente bow tie pasta tossed with a medley of smoky grilled zucchini, yellow squash, red bell pepper, and red onion, all complemented by bursts of juicy cherry tomatoes. A zesty balsamic vinaigrette infused with garlic ties it all together, while freshly grated Parmesan cheese and aromatic basil leaves provide a finishing touch that’s both indulgent and refreshing. Perfect as a light main course or a colorful side dish, this pasta salad can be served warm, room temperature, or chilled, making it ideal for weeknight dinners, meal prep, or picnics. Highlighting fresh, seasonal vegetables, this recipe is a wholesome, crowd-pleasing choice that’s packed with flavor and nutrition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces bow tie pasta (farfalle)
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 medium red onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- 1 cup parmesan cheese (grated)
- 1 cup fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
Preheat a grill or grill pan to medium-high heat.
Slice the zucchini and yellow squash lengthwise into thin strips. Cut the red bell pepper into large chunks and slice the red onion into thick rings.
In a large bowl, toss the zucchini, yellow squash, red bell pepper, and onion with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Grill the vegetables for 3-4 minutes per side until tender with light grill marks. Remove from the grill and let cool slightly, then chop into bite-sized pieces.
In the same large bowl, combine the grilled vegetables with the cooked bow tie pasta and cherry tomatoes.
In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic vinegar, and minced garlic to create the dressing.
Pour the dressing over the pasta and vegetables, tossing to combine.
Fold in the grated parmesan cheese and fresh basil leaves. Adjust seasoning with additional salt or pepper if needed.
Serve warm, at room temperature, or cold, garnished with extra parmesan and basil leaves if desired.
Nutrition Facts
Calories |
2813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 190 mg | 64% | |
| Sodium | 6028 mg | 262% | |
| Total Carbohydrate | 308.5 g | 112% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 36.4 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2869 mg | 221% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
