Pasta and Grilled Vegetable Salad with Cilantro Dressing
Ingredients
- Dressing
- 1 can 4 ounces Ortega Fire-Roasted Diced Green Chiles
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1 tablespoon Regina red wine vinegar
- 1/2 teaspoon Polaner minced garlic
- Salt and black pepper to taste
- Salad
- 1 red bell pepper cored, seeded, cut in half
- 1 green bell pepper cored, seeded, cut in half
- 1 medium zucchini cut lengthwise into thin slices
- 1 medium yellow squash cut lengthwise into thin slices
- 1 large red onion cut into 1/2-inch-thick wedges
- 1 pound pasta shells or penne cooked
- 1 jar 16 ounces salsa
- 1/4 cup firmly packed fresh basil cut into thin strips
- Lettuce leaves optional
Instructions
- Combine chiles, cilantro, oil, vinegar and garlic in small bowl. Whisk until well blended. Season with salt and pepper, to taste. Set aside.
- Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil.
- Grill bell peppers, zucchini, squash and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill: cut into bite-size pieces.
- Toss cooked pasta, salsa, sliced vegetables and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired.