ZENB Rotini Pasta Salad with Grilled Summer Veggies & Harissa Vinaigrette
PREP TIME 15 minutes
COOK TIME 15 minutes
Serving Size: 309g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Rotini Pasta
The perfect dish to enjoy in the summer, this ZENB Rotini Pasta Salad combines flavorful summer vegetables with the spice of a harissa vinaigrette. This tasty way to enjoy your ZENB Pasta also delivers a good source of fiber, a good source of vitamin A, and stays low in sodium.
- 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
- 2 cups cherry tomatoes, halved (about 4 ounces)
- 1 tablespoon olive oil, divided
- 1 tablespoon tamari sauce
- 1 sprig fresh rosemary
- 1 large red bell pepper, stemmed, halved, seeded
- 2 ears fresh corn
- 1 large lemon, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 3 cups torn salad greens
- 1/3 cup olive oil
- 2 tablespoons tasted pepitas
Heat grill to medium-high. Cook ZENB Pasta as directed on package. Rinse pasta under cold running water until chilled.2.
Meanwhile, combine tomatoes, 1 teaspoon olive oil, tamari and rosemary in small bowl. Spoon onto large sheet of heavy-duty foil; fold in sides tightly to make packet. Brush bell pepper and corn with remaining olive oil. Grill tomato packet 3-5 minutes until sizzling and remaining vegetables 6-8 minutes turning frequently until tender and lightly marked. Transfer vegetables to clean plate; cool. Discard rosemary sprig. Cut corn kernels off cobs.3.
Combine roasted pepper and remaining vinaigrette ingredients in blender jar. Blend until smooth. Toss grilled vegetables, pasta, vinaigrette and greens in large bowl. Garnish top with pepitas before serving.
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