This week's featured recipe and tips by:

Terra Stoich


Culinary Resource Coordinator at Central Market Mill Creek

Terra, named Mill Creek’s Culinary Coordinator in May 2014, was most recently the assistant manager of the extensive Deli at Central Market Shoreline.  She’s been in the restaurant business for more than 20 years. In college, she realized she coveted her cookbooks more than her school books, and the rest is history. She loves to share recipe ideas and ingredient tips with customers. “Nothing is more satisfying than introducing people to foods that they absolutely love and otherwise may never have come across.” She has a particular affinity for home-style comfort and breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Serve with your favorite grilled meats or let this dish stand on its own as a beautiful summer meal.

This is a great way to use up extra veggies from the garden or the fridge. Roast off anything else that strikes your fancy and add it to this dish for even more flavor and color.

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Town & Country
Recipe

Healthnotes®
Recipe

Grilled Vegetable Pasta Salad

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Rating: 5.0/5 (2 votes cast)

Ingredients

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  • 1 medium zucchini, quartered lengthwise
  • 1 medium yellow squash, quartered lengthwise
  • 1 large Portobello mushroom, stem removed
  • 1 medium red onion, sliced crosswise into 1/2-inch pieces (keep rings together for easier grilling)
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, mashed or pressed
  • 3/4 cup olive oil, plus extra for grilling
  • 1/2 cup chopped fresh herbs (parsley, thyme, rosemary, tarragon, chervil, chives)
  • 1/2 cup roasted tomatoes (Antipasto Bar), drained, minced
  • 1 pound pasta (penne, bowtie, elbows), cooked al dente
  • 8 ounces shredded smoked mozzarella (about 2 cups)
  • Salt and freshly ground black pepper

Directions

Brush vegetables with oil and season with salt and pepper.
Grill until nicely marked and just cooked through.
When cool enough to handle, dice into bite-sized pieces.
Meanwhile, whisk together vinegar, mustard and garlic.
While continuing to whisk, drizzle in olive oil.
Stir in herbs and tomatoes.
Season to taste with salt and pepper.
In a large bowl, toss grilled vegetables, pasta and mozzarella.
Pour dressing over and toss to coat evenly.
Adjust seasoning and serve immediately, or cover and refrigerate until ready to serve.
Salad can be prepared one day ahead.

Recipe from Central Market Mill Creek - Culinary Resource Center
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