Grilled Vegetables with Sun Dried Tomatoes & 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.