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Grilled Vegetable Pasta Salad
Serves 4 to 6

Vinaigrette
2 cloves garlic, minced
1/2 teaspoon salt
Fresh ground pepper, to taste
2 tablespoons balsamic vinegar
6 tablespoons olive oil

Salad
1/2 pound gluten-free pasta
3 medium zucchini and/or yellow squash, sliced horizontally to grill
1 large eggplant, unpeeled and sliced
1 red onion, thickly sliced
3 large sweet peppers, grilled whole and then cut into bite-sized pieces
3 large Portobello mushrooms, grilled whole and then sliced

1. Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
3. Combine remaining salad ingredients and fold them into cooled pasta.
4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

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