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RECIPE
DAY 77 – Grilled Veggie Pasta Salad

Serves 4

Ingredients:

½ lb (250 g) Whole Wheat Pasta
1 Large Zucchini [halved lengthwise]
1 Medium Eggplant [cut into thirds lengthwise]
1 Red Bell Pepper [cut into 4 pieces]
1 Small Red Onion [sliced into thick rounds]
1 Head of Garlic [roasted]
2 Tbsp (30 g) Balsamic Vinegar
2 Tbsp (30 g) Olive Oil (for the veggies)
2 Tbsp (30 g) Extra Virgin Olive Oil
4oz (100 g) Baby Arugula
½ cup (60 g) Kalamata Olives [pitted and halved]
Salt & Pepper (to taste)

Process:

1) Preheat your oven to 400 degrees (200 degrees in Celsius). Cut the whole head of garlic in half horizontally and drizzle it with a touch of oil. Wrap it tightly in aluminum foil and bake for about 45 minutes. Let it cool completely.

2) Bring a large pot of water up to a boil and salt it generously. Add the pasta and cook it al dente (2 minutes less than written on the package instructions). Once cooked, run the pasta with cold water to stop it from cooking further.

3) Heat a grill pan or you outdoor grill to medium high. Lightly coat the veggies with some oil and grill for about 4 to 5 minutes on each side. Let them cool completely.

4) In a large bowl, put the roasted garlic cloves (without the skin), the vinegar and extra virgin olive oil, season with salt and pepper. Mash up the garlic with a fork and then whisk until everything is combined and vinaigrette has formed.

5) Chop your grilled veggies into bite size pieces; add them into the bowl with the vinaigrette along with the olives, season with salt and pepper, and mix everything together. Add in the drained pasta and arugula, and mix them in as well. Let it sit for about an hour before serving because it tastes better as it sits.

Recipe by: Laura Vitale
Edited by: Ruta

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