I only keep enough salad for what the family can consume in a short time.…
Rainbow-tie Salad
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
Dressing
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!
Your salad looks so pretty! Love colorful happy dishes 🙂
Beautiful and really very colourful!
Lovely and it is very colourful… i always find something intersting on u r blog….
Your salad looks colourful, refreshing and healthy. I like it.
Soooo colourful and delicious…
I love the colors in your salad. The more coloful it is, the more nutritious 🙂
So lovely and colourful! I love the mini pasta. So cute!
Awesome!! healthy, yummy and colorful..loved it..
Beautiful colorful veggies! Excellent pasta!
very colourful dish..i never used eggplants in salads…thats a new combination to me….
So colorful…luv the pics dear
Very beautiful and healthy salad. Love the color too!
i just came across your blog and im so happy that i did it.. :)…really beautiful snaps.. 🙂
I love Chinese eggplants. I get a few every week.
Great recipe.
Alba H. Rodriguez
Cooking Rookie – Yes, it is indeed a happy dish. The weather has been really nice lately 🙂
Angie's Recipes – Thanks!
Rumana Rawat – Thank you. I am glad you find the blog interesting.
MaryMoh, Tina, tigerfish, Sarah Naveen, 5 Star Foodie, Supriya Nair, Anncoo – I thought it would be fun to combine all these lovely veggies together. Grilling brought out the sweetness in them 🙂
Natashya KitchenPuppies – The mini pastas are really cute. They are a new product.
Lena Rashmin Raj – Thanks for visting and for your kind comments 🙂
Ingredients of a Woman – I buy Chinese eggplants very frequently. I normally just steam them….easy, healthy, and delicious.
Kamalika – Thanks for visiting. Chinese eggplants cook easily as they have a thinner skin. Do give it a try 🙂
Very pretty salad Biren. I love the simple but punchy dressing – wasabi! YUM! All those colours not only look like a day at Disneyland LOL They're also very good for you – full of phytonutrients!
Another terrific recipe for me to save. I am such a fan of colorful veggie dishes!
That medley of vegetables look great.