<![CDATA[Pages in my passport - Grilled Vegetables with Sun Dried Tomatoes and Goat Cheese Pasta Salad]]>

INGREDIENTS

BASIL VINAIGRETTE

1/2 cup extra virgin olive oil
1 cup fresh basil
10 chives
2 sprigs fresh dill
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 clove garlic, smashed
1/2 teaspoon crushed red pepper flakes, or more to taste
kosher salt

SALAD

1 pound short cut pasta
1 bunch asparagus
2 zucchinis, sliced down the middle
4-6 ounces soft goat cheese, crumbled
1 jar (4-6 ounces) oil packed sun-dried tomatoes chopped
1 can (14 ounces) white beans, drained
1 avocado, sliced

INSTRUCTIONS

To make the vinaigrette. In a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add to a serving bowl.

While the pasta is cooking, heat a grill to 300 degrees-medium-low. Season asparagus and zucchinis with a bit of olive oil and salt and pepper. Grill vegetables for 5-7 minutes until vegetables are softened with some nice grill marks. Dice the veggies into 1" pieces once cool enough to handle.

Toss the hot pasta with the goat cheese and basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes, vegetables & white beans, tossing to combine. Top the pasta with avocado.