I only keep enough salad for what the family can consume in a short time.…
It has been really nice outside. The days are bright and sunny with temperatures in the 50’s. Not exactly warm, but a light sweater or a long sleeve shirt makes it very comfortable. It’s cool and refreshing. There are also lots more fruits and vegetables in the produce section at the grocery stores now. I bought a whole lot of vegetables this weekend and Ro-Ri San and I decided that it is time to fire up the grill. We’ll start the salad season with grilled vegetables for a warm salad.
In the past, I use regular size bowtie pasta for the salad but recently I found mini farfalle and was anxious to try them. I like this pasta as it is so pretty. They look wonderful in a salad.
Ro-Ri’s Rainbow Tie Salad
2 Chinese eggplants, cut into bite sized pieces
2 zucchini, cut into quarters lengthwise and then cut into 1½ inch pieces
1 red bell pepper, cut into bite size pieces
1 yellow tomato, cut into wedges
1 orange tomato, cut into wedges
20 grape tomatoes, halved
a bunch of basil, sliced
1 tbsp olive oil
salt and pepper to taste
4 oz bowtie pasta (farfalle), cooked as per packaging instructions
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tsp sugar
1 tsp dijon mustard
½ tsp wasabi powder
Preheat grill. Place eggplants, zucchini, and bell pepper into a grill basket. Season with salt and pepper and drizzle olive oil onto vegetables. Toss to mix.
Place grill basket onto grating and grill vegetables until cook, about 20 minutes.
Remove and place into a large salad bowl. Add tomatoes, basil, and pasta.
Mix all dressing ingredients in a bottle. Put the lid on and give it a good shake to get ingredients all nicely mixed. Pour onto vegetables and pasta. Toss to coat. Season with freshly ground pepper and sea salt.
Serve with some grilled meat…..
Enjoy…..and have a wonderful day!