BBQ veggie and pasta salad

When I have the barbecue going in the summer, I always grill some extra vegetables for later use. Bell peppers, onions, garlic bulbs, aubergines can be put straight on the BBQ, without any preparation whatsoever. When they are done just let them cool, remove the skin and the flesh can be used for lots of lovely dishes. This barbecue pasta salad is a perfect example - it’s ready within 10 minutes and it’s absolutely delicious. Served with a crispy salad, it’s ideal for a lazy summer lunch or supper.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 10

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

1 red bell pepper
1 red onion
1 bulb of garlic
200 g pasta of your choice can be gluten-free
2 handfuls of baby spinach
1 Tbsp pesto
Juice of ½ lemon
4-5 pieces of sun-blushed or sun-dried tomatoes
4 pieces of sun blushed or dried tomatoes from a jar
Salt and pepper
Half a mozzarella ball
Good quality balsamic vinegar

Method

Barbecue the pepper, onion and garlic and put aside the cool. Remove the skin of the opinion and the pepper then cut them into thin slices. Put them in a jar and chill until you’re ready to cook the pasta.
Cook the pasta according to the package instructions. Add the spinach leaves to the last minute of cooking, then drain.
Push the flesh of 3 grilled garlic cloves out of their skin into a big mixing bowl. Add the pesto and lemon juice, then mix well into a paste. ( Keep the rest of the garlic for other meals)
Add the drained pasta and spinach to the paste, then mix well to combine.
Slice the drained tomatoes into thin strips, add these to the pasta.
Add the onion and red pepper slices, together with their juices. Season to taste and toss well.
Tear the mozzarella into small pieces and scatter over the pasta.
Serve warm or at room temperature with some balsamic vinegar drizzled on top and plenty of freshly ground pepper.