Tuscan Pasta Salad with Grilled Vegetables
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 353
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 7
- Sodium
- 493
- Total: 30 min
- Active: 25 min
Ingredients
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
Directions
- 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.
- 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.
- 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.