Fresh grilled spring vegetables in a garlic oil dressing, combined with a basil pesto pasta to make the perfect summer grilled greens pasta salad. Great for lunches, dinners, barbecues, and buffets – serve hot or cold.
NUTRITIONAL INFORMATION
This dish can be served as a side, on a buffet table, or as a main, so the nutritional value per serving will obviously vary a lot too. The following information is based on two servings per recipe, served as a main.
Each serving contains 709 calories, 28g of fibre, and 39g of protein. It also contains half of the recommended daily amount of vitamin K, an impressive 11.5mg of iron, 75% of your daily B1 and two thirds of your daily B6.
HOW TO STORE, KEEP AND DOES IT REHEAT?
Do not reheat this dish, your grilled courgettes will likely get soggy, and I don’t think anyone wants that. But you can eat this dish cold. Keep refrigerated and covered, preferably in an airtight container and you can eat this dish for up to 4-5 days after cooking.
INGREDIENTS CHOICES AND SUBSTITUTIONS
You can swap your broad beans for another green, like peas or edamame. And if you’re struggling to get your hands on courgettes for some reason, you can swap them for something like aubergines that would also grill well.
I opted to use the walnut oil as it’s a great source of plant based omega 3, but if you don’t have any to hand or don’t want to use two oils, you can use more olive oil in its place.
GRILLED GREENS PASTA SALAD
Fresh grilled spring vegetables in a garlic oil dressing, combined with a basil pesto pasta to make the perfect summer greens pasta salad.
This recipe is gluten free, dairy free, and vegan friendly. It can be nut and/ or so free depending on your choice of vegan pesto.
Grilled Greens Pasta Salad
Fresh grilled spring vegetables in a garlic oil dressing, combined with a basil pesto pasta to make the perfect summer greens pasta salad.
Course Main Course, Side Dish
Cuisine Mediterranean
Keyword Greens Pasta Salad
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2
Calories 709 kcal
Ingredients
- 1 courgette sliced lengthways
- 1 tbsp olive oil
- 1 tsp dried tarragon
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 cup broad beans
- Salt & pepper
- 50 g rocket
- 1 tbsp walnut oil
- 2 cloves garlic thinly sliced
- 150 g pasta
- 2 tbsp vegan basil pesto
Instructions
- Slice your courgettes. You want them to be relatively thick so they don’t turn to mush as soon as they hit the grill. One medium to large courgette should yield roughly 5 slices.
- Mix your olive oil, tarragon, garlic and oregano. Coat your sliced courgettes in the herb oil mix. Heat your grill, once up to temperature, add your courgettes, add a generous amount of salt and pepper and cook for roughly 4 minutes on each side.
- Cook your pasta as per packet instructions, I used lentil pasta, so I started cooking mine around the same time that the courgettes went on the grill, but you may need to start cooking your pasta a couple of minutes before the courgettes if you’re using wheat pasta. Use a pan larger than you need for the pasta – all your vegetables are going to be added to it prior to serving.
- While the pasta and courgettes are cooking, toss your rocket in the walnut oil. I cooked my courgettes with a griddle pan and added the sliced garlic and broad beans to the griddle pan 1 minute or two before I was due to remove the courgettes to crisp them ever so slightly. If you’re using a regular grill rather than a griddle pan, you can skip this step and mix the garlic and broad beans in the walnut oil alongside the rocket.
- When your pasta is ready, stir in the pesto, then add your grilled courgettes and rocket mix to the same pan. Stir to combine and mix thoroughly for a minute or so, then serve.
