Tuscan Pasta Salad with Grilled Vegetables

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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1 small head radicchio, halved lengthwise and cored

2 bulbs fennel, cored and cut into wedges, plus 1/4 cup chopped fronds

6 baby bell peppers, halved and seeded

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

8 ounces orecchiette (about 2 cups)

1 15-ounce can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley

3 ounces Parmesan cheese, shaved


  1. Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
  3. Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.