Grilled Vegetable Pasta Salad

Ingredients:

• 2, zucchini
• 1 small, eggplant
• 1 medium onion
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 cup il Fustino Basil Olive Oil
• 2 tsp, kosher salt
• 1 pound, pasta - we used tortiglioni
• 1/4 cup + 1 tbsp, il Fustino Ancho Vinegar
• 3 tbsp, whole grain Dijon mustard
• 2 tbsp, honey
• 3 cloves, garlic (minced)
• 1/2 cup, basil leaves

Directions:

Preheat half of your gas grill to 400 degrees Fahrenheit. 

Slice the zucchini and eggplant into 1/2 inch thick rounds, cut bell peppers in half and remove the core and seeds. Drizzle sliced vegetables with 2 tbsp of olive oil and 1 1/2 tsp of salt, set aside. Slice onion into thick rounds and grill on the preheated grill for 3 minutes per side, transfer to the cooler side of the grill, cover and let cook until softened, about 8- 10 minutes.

Grill vegetable slices that you set aside for 3 minutes per side with the lid closed. Remove onions and vegetables from the grill once cooked through and let cool. 

While the grilled vegetables are cooling, bring a large pot of salted water to a boil and cook your pasta according to package instructions. 

While pasta is cooking, make the dressing: whisk together Ancho vinegar, whole gain mustard, honey, minced garlic and remaining olive oil until well combined. Season with salt and pepper, to taste.

Chop cooled vegetables into 1 inch cubes and add to a mixing bowl with cooked and drained pasta and dressing. Add torn basil leaves and toss to coat with dressing. 

Enjoy!