Fusilli and Fire Grilled Vegetable Salad
Fusilli and Fire Grilled Vegetable Salad
Directions
- Soak bamboo skewers in water for an hour to prevent them from catching fire on the grill.
- Skewer the tomatoes and rub with some olive oil.
- Cut the stem and remove the core from the sweet peppers. Cut into quarters then rub with olive oil.
- Season tomatoes and sweet peppers with salt and pepper.
- Cook on high heat area of the grill to char then remove. Take tomatoes off skewers and cut the peppers into one-inch pieces. Place these in a bowl with pasta.
- Add balsamic dressing and basil to bowl with pasta then toss to coat. Serve in a chilled salad bowl.
Ingredients
- 1 lb Roma® fusilli pasta, boiled and cooled
- 2 ea Peak Fresh Produce® Pepper(s), Red Bell
- 2 ea Peak Fresh Produce® Pepper(s), Green Bell
- 2 ea Peak Fresh Produce® Pepper(s), Yellow Bell
- 1/4 tsp salt, sea
- 1/4 tsp Roma® Black Pepper, Ground
- 1/4 cup Roma® Oil, Olive
- 1 pt Peak Fresh Produce® Tomato(es), Cherry
- 6 ea bamboo skewer(s), 8-inch
- 2 cups water
- 1/2 cup Peak Fresh Produce® Basil, hand torn
- 1/4 cup Village Garden® Balsamic Vinaigrette
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
