Type: Pasta, entree
Prep Time: 10 min.
Cook Time: 20 min.
Ready in: 30 min.
Ribbons of Beemster Classic accent this antipasto pasta salad. Perfect as a main or a side.
Cook pasta in boiling salted water according to package directions. Drain and run under cool water to stop cooking.
In a large bowl, toss all of the vegetables with olive oil, salt, and pepper.
Place vegetables on a grill (or grill pan) on medium-high heat. Cook until vegetables are tender, 8–10 min., turning occasionally for even cooking.
Remove vegetables from the grill, let cool slightly, and cut into bite-sized pieces. Add vegetables to a large bowl with pasta and toss with Italian dressing.
Using a vegetable peeler, shred the Beemster Classic into ribbons over the pasta salad.
1 16 oz (450g) box penne
1 small red onion, peeled and cut into ½-inch-thick rounds
Half bunch asparagus (about 6oz/170g) trimmed
1 zucchini, quartered lengthwise
1 red bell pepper, seeded and cut into 2-inch-thick strips
2 tbsp olive oil
½ cup (120ml) Italian dressing
3 oz (85g) Beemster Classic