Loaded with grilled vegetables, cherry tomatoes and cannellinibeans, this antipasto pasta salad is the picnic dish you need this summer.
Course Main Dishes
Essential Ingredient Pasta
Prep Time 1hour
Total Time 1hour
1lemon cut in half and grilled
4Tablespoonsextra virgin olive oil
1/2teaspoon fine sea salt
1/2teaspoon freshly ground black pepper
1/2boxBarilla pasta shells cooked and cooled
2cupschopped grilled vegetables sweet bell peppers, red onion, zucchini, eggplant
1 cupcannellini beansrinsed and drained
1/4cupchopped soft herbsparsley, basil, or oregano
1/4cuppitted black olives
1/3cupfreshly grated Pecorino Romano
Squeeze the grilled lemon, pulp and all, into a small bowl. Remove any seeds. Whisk in olive oil until the dressing is creamy. Season generously with salt and pepper.
In a large bowl, stir together the cooked pasta, grilled vegetables and beans. Cut the cherry tomatoes in half and add to the salad. Shred the radicchio and add to the salad, along with the chopped herbs and olives.
Drizzle the dressing over the salad, toss in the Romano cheese and stir to combine well. Taste and adjust seasonings if needed. Serve at room temperature.
Pasta may be cooked 1 day in advance. Vegetables may be grilled 1 day in advance. Pasta salad may be prepped and assembled 1 day in advance.