Grilled Spring Veggie Pasta Salad
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 7 servings 1x
- 1 head broccoli
- 1 bunch asparagus
- 1 head fennel
- 1 pound box of pasta (I used mini farfalle – just get something small and bite sized)
- 1/2 cup light sour cream
- 2 tablespoons mayonnaise
- 1/2 cup light Italian dressing
- 1 cup frozen peas, thawed
- 1/2 shallot, finely minced
- Bring a large pot of SALTED (it should taste like the ocean) water to a boil. When boiling, add your pasta and cook until al dente (follow package instructions). Drain in a colander and set aside
- Meanwhile, prep your veggies
- For the broccoli, remove the tough ends and slice into florets
- For the asparagus, snap off the fibrous ends
- For the fennel, remove the fronds so you are left with just the bulb. Cut the bulb in half and slice out the core. Chop into large wedges (it’s okay if they come apart a bit, we will be chopping everything up later)
- Heat your grill pan over medium high heat. Drizzle olive oil across the surface and, when hot, add your veggies – season with salt and pepper. If you are using a grill pan like mine, you will only be able to fit one type of veggie at a time (meaning do all your broccoli at once, remove to a baking sheet and do all your asparagus, remove and do all your fennel). Add extra drizzles of olive oil if things get too dry
- When your veggies are done grilling, move them to a cutting board and chop them all into small, bite sized pieces. I chopped mine pretty small so I could get a variety in every bite!
- In a large bowl, add your pasta, your chopped grilled veggies, your thawed peas, your minced shallot, and the sour cream, mayo, and Italian dressing
- Stir until totally combined and season to taste with salt and pepper
