Ingredients

The following ingredients have 7 Servings
  • 12-16 oz dry pasta
  • Veggies:
  • 2 med zucchini
  • 2 med summer squash
  • 3 large portobello mushrooms
  • 2 heirloom tomatoes
  • 1/4 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp minced fresh parsley
  • Salt
  • Fresh cracked black pepper
  • Mix in:
  • About 1/2 cup mayo
  • About 1/2 cup sour cream
  • 2 Tbsp minced fresh parsley
  • Salt

Instruction

  • Chop all veggies and place them into a mixing bowl. Add olive oil, balsamic vinegar, parsley, salt, and pepper. Mix well and let them marinade while you prepare the grill.
  • Preheat the grill, use either coals or gas as you prefer.
  • Place veggies into a veggie grilling basket and grill veggies until completely done, stirring from time to time. Once cooked, set aside.
  • Cook pasta according to the package instructions, drain and set aside in a mixing bowl.
  • Add grilled veggies to pasta, as well as parsley, and salt. Gently mix and let it cool to room temperature.
  • Once cooled, add mayo and sour cream and mix well.
  • Refrigerate in an air-tight container until ready to serve.
  • **NOTE: If you have large veggies to work with, use 1 lb of pasta and a little more mayo and sour cream.**