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Home / Main Ingredient / Noodles / Rainbow-tie Salad

Rainbow-tie Salad

Noodles, Salad, Western

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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 1ยฝ 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
ยฝ 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!

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March 25, 2010 ยท 19 Comments



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Comments

  1. Cooking Rookie says

    March 25, 2010 at 5:30 am

    Your salad looks so pretty! Love colorful happy dishes ๐Ÿ™‚

    Reply
  2. Angie's Recipes says

    March 25, 2010 at 6:03 am

    Beautiful and really very colourful!

    Reply
  3. Rumana Rawat says

    March 25, 2010 at 6:20 am

    Lovely and it is very colourful… i always find something intersting on u r blog….

    Reply
  4. MaryMoh says

    March 25, 2010 at 6:24 am

    Your salad looks colourful, refreshing and healthy. I like it.

    Reply
  5. Tina says

    March 25, 2010 at 7:42 am

    Soooo colourful and delicious…

    Reply
  6. tigerfish says

    March 25, 2010 at 10:02 am

    I love the colors in your salad. The more coloful it is, the more nutritious ๐Ÿ™‚

    Reply
  7. Natashya KitchenPuppies says

    March 25, 2010 at 12:23 pm

    So lovely and colourful! I love the mini pasta. So cute!

    Reply
  8. Sarah Naveen says

    March 25, 2010 at 2:31 pm

    Awesome!! healthy, yummy and colorful..loved it..

    Reply
  9. 5 Star Foodie says

    March 25, 2010 at 2:59 pm

    Beautiful colorful veggies! Excellent pasta!

    Reply
  10. kamalika says

    March 25, 2010 at 3:43 pm

    very colourful dish..i never used eggplants in salads…thats a new combination to me….

    Reply
  11. Supriya Nair says

    March 25, 2010 at 3:46 pm

    So colorful…luv the pics dear

    Reply
  12. Anncoo says

    March 25, 2010 at 4:32 pm

    Very beautiful and healthy salad. Love the color too!

    Reply
  13. Lena Rashmin Raj says

    March 25, 2010 at 7:20 pm

    i just came across your blog and im so happy that i did it.. :)…really beautiful snaps.. ๐Ÿ™‚

    Reply
  14. Ingredients of a Woman says

    March 25, 2010 at 10:17 pm

    I love Chinese eggplants. I get a few every week.

    Great recipe.

    Alba H. Rodriguez

    Reply
  15. Biren says

    March 26, 2010 at 2:45 am

    Cooking Rookie – Yes, it is indeed a happy dish. The weather has been really nice lately ๐Ÿ™‚

    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 ๐Ÿ™‚

    Natashya KitchenPuppies – The mini pastas are really cute. They are a new product.

    Lena Rashmin Raj – Thanks for visting and for your kind comments ๐Ÿ™‚

    Ingredients of a Woman – I buy Chinese eggplants very frequently. I normally just steam them….easy, healthy, and delicious.

    Reply
  16. Biren says

    March 26, 2010 at 2:47 am

    Kamalika – Thanks for visiting. Chinese eggplants cook easily as they have a thinner skin. Do give it a try ๐Ÿ™‚

    Reply
  17. denise @ quickies on the dinner table says

    March 26, 2010 at 8:38 am

    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!

    Reply
  18. Mother Rimmy says

    March 28, 2010 at 12:41 am

    Another terrific recipe for me to save. I am such a fan of colorful veggie dishes!

    Reply
  19. Daniel@thefoodaddicts.com says

    March 29, 2010 at 3:29 am

    That medley of vegetables look great.

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more โ†’

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