Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside.

Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

"Greek Salad" Penne

Recipe courtesy of Food Network Kitchen

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Buckwheat Flatbread with Spicy Hummus and Vegetables

Recipe courtesy of Bobby Flay

Wild Rice Salad

Recipe courtesy of Ina Garten

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.