Pasta with Grilled Vegetables, Toasted Walnuts, and Parsley: Perfect Summer Fare

Wednesday, June 24, 2015

Hello and thanks for visiting! I’ve missed communicating with you but I’m currently updating my website and blog. Please poke around the site to learn more about me and what I do, and check out my new food and drink gallery. And thank you in advance for your patience as we work out the remaining bugs while migrating all of my old posts and photographs over to the new site; lease don’t hesitate to contact me if something on the site looks strange.

________

Pasta Salad | PK WayIt’s the season for grilled vegetables, which means it’s also the season for what to do with leftover grilled vegetables.

The answer is obvious: eat them the next day, however you wish. This grilled vegetable parm is always a good idea, for example, or this yummy eggplant terrine.

Yet for something even simpler, just toss the veggies with your favorite whole grain pasta seasoned with extra virgin olive oil, salt and pepper, and chopped garlic, and—Presto!—you’ve got a hearty pasta salad. Toasted walnuts add fabulous crunch and texture and heart-healthy unsaturated fatty acids, and a sprinkle of Romano or Parmigiana cheese adds oomph. (If you’re into that kind of thing.) Fresh green Italian parsley brightens the dish in color and flavor. Time to eat!

Or not.

Sure, this dish can be served hot, with a somewhat more involved preparation including sautéing leeks (or onion) in olive oil with garlic and crushed red pepper; deglazing the pan; and mixing everything together with some pasta water and grated cheese. That’s how I created this recipe, which I ate for last night’s supper.

I also saved some for lunch today to see how the dish was cold and at room temperature. Experimentation, you understand.

I learned that this dish made a quick summer meal when prepared on the stovetop but it’s even better at room temperature, in my view. That means it’s perfect to grill veggies over the weekend, toss them into pasta for a hot dinner one night during the week (if you like)—and then make sure you have enough for additional lunches or picnic meals with the rest. And no reason not to skip the middle step entirely and simply toss the leftover veggies with some pasta, olive oil, and the other ingredients I mentioned for a meal that’s ready in the amount of time it takes to boil the pasta. (Al dente!)

Pasta Salad | PK Way

I’ll leave complementary ingredients like garbanzo beans, canned tuna, olives, artichokes, sundried tomatoes, or chunks of provolone completely up to you. Make it your own, and enjoy summer’s bounty!

Talk to Me

Please remember that your comment will be moderated and may not appear until the author approves it. Comments should be respectful of others.

Dr. P. K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Because healthy food shouldn’t suck.

Copyright © 2011-2017 P.K. Newby. All Rights Reserved.

Back to top

Talk to me

pkn@pknewby.com