Grilled vegetable pasta salad

pasta-salad
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Italian food is one of the few global cuisines that Indians are truly obsessed with. Italian food regularly features on the dining tables of most urban Indian households, and more often than not, we fall back on pastas, pizzas and many more to satisfy our cravings for a good meal.

Here is a winter recipe from Del Monte to make your menu more interesting.

Ingredients

250 grams penne pasta
2 small size zucchini, thinly sliced
5 baby corns, thinly sliced
50 grams frozen peas
few basil leaves
2 lemons
1/4 cup extra virgin olive oil
1 tablespoon sesame seeds
1/4 cup parmesan cheese
chili flakes (optional)
salt pepper

Preparation

Squeeze lemon juice in a mason jar or a small bowl and add salt and pepper to taste
Then, add parmesan cheese along with sesame seeds and extra virgin olive oil
Give it a whisk and set it aside to be used later
Bring a big pot of water to boil and add 1 tablespoon salt to it
While the water boils, heat a grill pan and drizzle some oil
Layer the sliced zucchini and baby corn
Allow it to cook for a couple of minutes in high heat and then ip it
If the pan is small, grill the veggies in batches
Once the water is boiled, drop the penne pasta and cook for 8 minutes or until it's cooked to al dente
At the last minute, drop the frozen peas and allow them to soften
Keep a serving bowl ready
Once the pasta is done, drain it along with the peas and put it in the bowl along with the grilled veggies
Pour the dressing and give it a toss
Scatter some basil leaves and shave some parmesan cheese on top
Serve warm or at room temperature.

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