Description
Smoky onions, eggplant, and zucchini come together with mezze rigatoni in this flavor-packed pasta salad.
Ingredients
- 2 zucchini, quartered lengthwise
- 1 eggplant, cut lengthwise into 1/2-inch-thick planks
- 1 large yellow onion, cut horizontally into 1/2-inch-thick slices (about 4 to 5 slices)
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1/4 cup olive oil, divided, plus more for grilling
- 2 1/2 teaspoons kosher salt, divided, plus more to taste
- 1 pound mezze rigatoni pasta
- 5 tablespoons apple cider vinegar
- 3 tablespoons dijon mustard
- 2 tablespoons honey
- 1 1/2 teaspoons grated garlic (about 3 large garlic cloves)
- 1/2 cup fresh basil leaves, plus more for garnish
Directions
- Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Drizzle zucchini, eggplant, onion, and bell peppers evenly with 2 tablespoons olive oil; sprinkle evenly with 1 1/2 teaspoons salt. Arrange sliced onions on oiled grill grates over lit side of grill; grill, covered, until onion slices are slightly charred on both sides, about 3 minutes per side. Transfer to unlit side of grill; grill, covered, until softened, about 8 minutes.
- Add bell peppers, zucchini, and eggplant to lit side of grill; grill, covered, until slightly charred and softened, about 3 minutes per side, flipping vegetables halfway through cooking time. Let cool for 10 minutes.
- Bring a large pot of salted water to a boil over high. Cook pasta according to package directions. Meanwhile, whisk together cider vinegar, mustard, honey, garlic, remaining 2 tablespoons olive oil, and remaining 1 teaspoon salt in a large bowl until well combined and emulsified, about 30 seconds; set dressing aside.
- Chop grilled vegetables into about 1-inch pieces. Add to dressing in bowl along with cooked pasta and basil; toss to coat. Season to taste with additional salt, and garnish with additional basil.
