Browse Recipes >

Bowtie Surprise With Grilled Garden Veggies

You'll be surprised at how easy it is to perk up pasta salads with grilled vegetables. Make the pasta and bean mixture ahead of time, then add the veggies just before serving--perfect for a cookout!

2 cups cooked red beans
2 Tbsp. olive oil, plus more for brushing vegetables
2 Tbsp. apple cider vinegar
1/2 lb. bowtie pasta
4 Tbsp. chopped fresh parsley
Salt and pepper to taste
Italian vinaigrette dressing
1 small onion
3 large tomatoes
2 large zucchini
3 Tbsp. chopped fresh basil

• Mix together the beans, 2 Tbsp. olive oil, and vinegar, and refrigerate for several hours or overnight.
• Cook the pasta, drain it, and rinse until cool. Toss the pasta with the bean mixture. Stir in the parsley, salt and pepper, and enough vinaigrette to moisten. Refrigerate until needed.
• Parboil the onion. Cut the onion and tomatoes into quarters and cut the zucchini into 1-inch chunks. Brush the vegetables with olive oil and place on skewers. Grill, turning often, until lightly charred. Chop the vegetables, toss them into the pasta salad, add the basil, and serve.

Makes 6 servings