FARGO — With our college student now back home with us for the summer, I am happily working to keep our refrigerator full of good food.
Big-batch dishes like this Pasta Salad with Bacon and Grilled Vegetables will last for days and are perfect for a grab-and-go lunch, large outdoor gathering or just a late-night snack. This pasta salad is hearty, easy to make and delicious, and I love that most of the components can be prepared in advance — you can even assemble the salad the day before so that the flavors can meld together before serving.
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This recipe features bowtie pasta tossed with a medley of grilled vegetables, a generous sprinkling of fresh basil, fresh mozzarella pearls, crumbled bits of smoky bacon and a refreshingly tangy, basil-infused red wine vinaigrette. Bowtie pasta is the perfect noodle for this salad, as its flat surface works well to support the other ingredients, and it has the right nooks and crannies to capture the dressing and basil.
When creating this recipe, I knew that I wanted to highlight the robust flavor of the grilled vegetables. They are the star of this dish, and my favorites for grilling are asparagus, sweet bell peppers, red onion, mushrooms and zucchini. I grill them until they are lightly charred on all sides and then slice them into bite-size pieces before adding them to the salad.
Bacon adds a touch of crunch to the salad, and its smoky nature pairs beautifully with the charred veggies. Fresh mozzarella pearls add just the right touch of soft and mellow creaminess to the dish, and the diminutive balls hold their shape well over several days. A generous sprinkling of Parmesan cheese adds a hint of nuttiness and even more creamy flavor to the salad.
The dressing is a simple blend of olive and vegetable oils, red wine vinegar, Dijon mustard, garlic powder, crushed red pepper flakes, salt, pepper and fresh basil. Instead of chopping the basil, I make the dressing first and then add two large leaves to it, give it a good stir, and let it steep for at least 30 minutes so it infuses the dressing with flavor.
The dressing can be made up to a week in advance and would work well with any salad, or as a marinade for chicken and fish. If you are in a pinch for time, a pre-made Italian vinaigrette will also work well.
“Can we have this more often?” “Oh yeah, this one is a winner …”
These were the responses from my two men when I made this salad for them last week, and I knew that I had just created a new family favorite. So, fire up your grill and get ready to enjoy the perfect blend of smoky summer flavor in this Pasta Salad with Bacon and Grilled Vegetables. Have a happy, safe and delicious Memorial Day Weekend!
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Pasta Salad with Bacon and Grilled Vegetables
Serves: 10 to 12
Ingredients:
Grilled vegetables, cut into 1-inch pieces after grilling
- 8 ounces baby bella or button mushrooms
- 1 large red onion, cut into round slices ½-inch thick
- 2 sweet bell peppers (any color), seeded and quartered
- ½ pound asparagus spears, trimmed
- 1 medium zucchini, sliced lengthwise into strips ¼-inch thick
Other ingredients:
- 1 pound bowtie pasta, cooked to al dente according to the directions on the package
- 8 ounces fresh mozzarella pearls
- ¾ cup red wine vinaigrette (see recipe below) or Italian dressing
- ¼ cup grated Parmesan cheese
- 6 strips bacon, cooked and broken into bite-size pieces
To assemble the salad:
- Make the vinaigrette according to the directions below.
- Boil the pasta until al dente; drain and cool under cold water. Transfer the pasta to a large mixing bowl, toss with 2 tablespoons of vegetable oil and set aside.
- Cook and cool the bacon.
- Grill the veggies.
- If you use whole basil leaves in the vinaigrette, tear them into small pieces and scatter them over the pasta. Add 2 tablespoons of dressing to the pasta and toss well to combine.
- Add the chopped grilled vegetables, mozzarella pearls and the remainder of the dressing; toss well until fully combined. Add the Parmesan cheese and toss again until incorporated. Taste and add more Parmesan and seasoning as desired.
- Garnish with the fresh bacon bits and serve immediately or refrigerate overnight to allow the flavors to meld.
Red Wine Vinaigrette ingredients:
- 1/3 cup vegetable oil
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch of crushed red pepper flakes
- Fresh basil — 2 large leaves or 2 tablespoons, finely chopped
Vinaigrette directions: Place all the ingredients but the basil in a medium bowl, jar or measuring cup. Whisk vigorously until combined. Taste and adjust flavors as desired. Add the fresh basil leaves (or finely chopped) and let steep for 30 minutes at room temperature. Use immediately or refrigerate for up to 1 week. Makes about ¾ cup.
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To grill the vegetables: Before you begin, make sure that your grill is clean, hot and well lubricated with vegetable oil. Preheat the grill to high heat and keep the lid closed until ready to grill.
Place the vegetables on a large baking sheet. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon black pepper until combined.
Place the vegetables on the hot grill and cook, turning often, until they are tender and lightly charred all around.
When done, place the grilled vegetables back on the baking sheet and let cool for 15 minutes. Once cool, cut the mushrooms into quarters and the rest of the veggies into one-inch pieces. The vegetables can be grilled and refrigerated in an airtight container, whole or sliced, for up to 24 hours before assembling the salad.
Pasta and bacon directions: Fill a large pot with water, add 2 tablespoons kosher or sea salt and bring to a boil over high heat. Add the pasta and cook until al dente, according to the directions on the package.
Drain the pasta into a colander and rinse immediately under cold water to stop the cooking process. Once cool, place the pasta in a large bowl and toss with 2 tablespoons of olive or vegetable oil to prevent the noodles from sticking together. The pasta may be prepared up to 1 day in advance and refrigerated in an airtight container until ready to use.
Meanwhile, cook the bacon in a pan over medium heat until it is fully cooked to desired crispness; transfer to a paper-towel-lined plate to cool. Cut or tear the bacon into bite-size pieces; use immediately or refrigerate for up to one week.
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