Summer Salads: Grilled Veggie + Goat Cheese Pasta Salad with Basil Dressing
SUMMER SALAD SERIES, part 3! There’s a very specific basil salad dressing that my mom has been making for many years, and it’s SO good. As you all probably know, I love pesto, but this basil dressing is very different. It has balsamic vinegar and honey for the perfect balance of acidity and sweetness that goes so well with fresh vegetables. And you know what I realized last week? It is also FAB with pasta - but specifically, a cold (or room temp), veggie-packed pasta salad that is perfect for summer.
This is honestly my favorite pasta salad I’ve ever made. We’ve got pasta of your choice (I used Banza chickpeas pasta for extra protein), tons of grilled zucchini + bell peppers, crispy fried shallots, pepperoncinis (game changer), goat cheese and that incredible basil dressing. This is a great dish to prep ahead of time and eat for lunch throughout the week - I did that last week and it lasted beautifully in the fridge, plus I did not get sick of eating it. This pasta salad would also be great with some grilled chicken or shrimp added for extra protein! Hope you love it.
Grilled Veggie + Goat Cheese Pasta Salad with Basil Dressing
Ingredients
For the basil dressing:
1/3 cup olive oil, plus extra as needed
2 tbsp balsamic vinegar
1 tbsp honey
2 cloves garlic
1 cup packed fresh basil leaves
1/4 tsp salt
fresh pepper
For the pasta salad:
3 medium zucchinis, sliced lenthwise and into half moons
3 regular or 6 mini bell peppers, sliced into 1 inch chunks
3 shallots, thinly sliced
Olive oil
Sea salt + black pepper
1/2 lb pasta of choice (I used Banza)
1/2 log herbed goat cheese
1/3 cup sliced pepperoncinis
A few handfuls of fresh arugula
Method
Start by roasting your veggies. Preheat your oven to 400 degrees F. Add sliced zucchinis + peppers to a large baking sheet and coat generously with olive oil, salt and pepper. Roast for 30-35 minutes, stirring halfway through, until veggies are golden brown. Remove and let cool
To make the crispy fried shallots, heat a few tablespoons of olive oil (enough to generously cover the bottom) in a skillet over medium. Once hot, add sliced shallots and let them cook, undisturbed, for about 6 minutes or until starting to brown on one side. Stir and continue cooking for another 6-8 minutes until shallots are deeply browned and crispy. Remove and place on a paper towel to remove excess oil, then sprinkle with a pinch of salt.
To make your basil dressing, combine all ingredients in a blender or food processor until the basil turns into small flecks (it doesn’t need to be completely smooth).
Cook pasta until al dente according to package directions, then drain and let cool. When ready to assemble, add your pasta, roasted veggies, pepperoncinis and arugula to a large bowl. Add as much basil dressing as desired (you may not need it all) and stir to coat. Top with crispy shallots and goat cheese, then serve!
Pasta salad can be stored in the fridge for up to 4 days.
Serves 4
