Grilled Vegetable Pasta Salad

Dear Readers,

Typically at a bbq there is always that mayo dredged macaroni salad. Its one of those side dishes that has a comforting flavor but is loaded with fat. A small servings will surprise you with the amount of calories it has. According to a nutrition website (the daily plate) a 1/2 cup of macaroni salad is roughly 310 calories. This is very high for a side dish with no nutritional value so let me give you a healthier version to make. Pasta with fresh grilled vegetables and herbs can easily replace the mayo and you will be left with a very nutritional side dish that is loaded with great flavor. Enjoy!



Ingredients:

1 medium sized eggplant (1.5 lbs-cut into 1 inch rounds)
2 green zucchini (halved)
1 yellow zucchini (halved)
2 red bell pepper (cored and halved)
1 cup fresh mozzarella balls (halved
1 cup fresh basil (roughly chopped)
1/4 cup djion mustard
2 tbsp extra virgin olive oil
1/4 cup + 1 tbsp balsamic vinegar
3/4 box of bow tie pasta (cooked 8 minutes and cooled)
salt
pepper

Directions:
1-Place your cut up vegetables on a board and sprinkle with salt and ground pepper on both sides.
2-Put your grill on medium and spray with pam olive oil. Place your vegetables on the grill and cook each side about 5-6 minutes each. The vegetables should be tender but not too soft.
3-Cut your cooked vegetables into 1 inch cubes.
4-In a bowl add your pasta and vegetables toss. Add a pinch of salt.
5-In a small bowl add your djion mustard, olive oil, and balsamic vinegar. Whisk really well until your vinaigrette blended.
6-Pour only half of your vinaigrette into the pasta mixture. Toss well and place in the refrigerator until the pasta salad is well chilled.
7-Take pasta salad out and add the mozzarella and basil. Toss and taste. Add a pinch of salt and more vinaigrette only if needed.
***Do not dredge your salad with the vinaigrette, it should only be lightly coating the pasta and vegetables. Enjoy!***
***You can also add grilled chicken breast chunks to this dish***