Her Modern Kitchen

Eating & Living in Austin, Texas

Pasta

Grilled Vegetable Pasta Salad with Feta Herb Vinaigrette

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Grilled Vegetable Pasta Salad with Feta Herb Vinaigrette that’s easy to customize and can satisfy a crowd.

Grilled_Vegetable_Pasta_Salad_2

I’m not usually one for pasta salad.  You know the kind, the pasta salad you find at potluck dinners or family picnics with cooked penne coated in store-bought Italian dressing with salami, olives, and chunks of cheese mixed in. Just yuck.

Totally not my style.

But THIS Grilled Vegetable Pasta Salad with Feta Herb Vinaigrette is 100% my style.  It’s flavorful, full of charred, grilled vegetables and tossed with a tangy feta dressing and a drizzle of balsamic vinegar to finish.

Make It Your Own

This Grilled Vegetable Pasta Salad is so versatile, you can even swap in whole wheat pasta noodles or gluten-free pasta (I love the Banza brand!) and your crowd will still love it.

Also, while my recipe calls for broccoli, cauliflower, and zucchini, you can really use whatever your heart desires. If you like broccoli, no worries, grab some asparagus! Want to throw in mushrooms, go for it!  Just grill up your favorite veggies and you’re good to go.

Looking for more veggie dishes? Try my Roasted Mediterranean Cauliflower with Harissa and Tahini

Similarly with the dressing, if you don’t have dill or chives on hand, use what you have.  Fresh oregano, thyme, and rosemary would all be delicious alternatives.

Plus, just like the traditional pasta salad, you can make this Grilled Vegetable Pasta Salad well ahead of time then just toss the dressing on once you’re ready to serve.

Grilled Vegetale Pasta Salad Pin

Leftovers for Days

And don’t even get me started on leftovers, this pasta salad is so tasty the next day and it’s easy to double for plenty of leftovers or make into a meal prep recipe.  Sometimes I even warm up the pasta salad for a hot meal, add in a few garbanzo beans or sliced chicken and it is a perfectly delicious, hearty balanced meal.

However you choose to make this Grilled Vegetable Pasta  Salad, with your own veggies, herbs, or choice of pasta, you’re gonna love it.

Enjoy!

Grilled Vegetable Pasta Salad with Feta Herb Vinaigrette
 
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Serves: 12 cups
Ingredients
  • For the Pasta & Vegetables
  • 1 pound penne or rotini pasta
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 red bell peppers, sliced into strips
  • 1 white onion, sliced into strips
  • 1 yellow squash, cut into ½ inch half-moons
  • 1 zucchini, cut into ½ inch half-moons
  • olive oil for grilling
  • salt and pepper

  • For the Dressing
  • ¼ cup red wine vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons fresh chives
  • 3 tablespoons fresh dill
  • 2 cloves garlic
  • ⅓ cup feta crumbles
  • ¼ cup olive oil
  • ¼ teaspoon red pepper

  • For Serving
  • 2-3 tablespoon balsamic vinegar
  • additional feta crumbles
  • additional fresh herbs, chives and dill
Instructions
  1. Cook the pasta according to the package directions and drain. If not making the salad right away, toss the pasta with a few tablespoons of olive oil so it doesn't stick together and set aside.
  2. First cook the cauliflower and broccoli florets by placing the florets in a bowl and drizzling them with olive oil plus a sprinkle of salt and pepper.
  3. Preheat the grill to high and cook the florets using a grill basket, charring the florets until they are cooked through, tossing occasionally for 8-12 minutes. Remove the florets from the basket and set aside to cool.
  4. Repeat the process with the bell peppers, onion, squash, and zucchini -- tossing them with olive oil and a sprinkle of salt and pepper and grilling them until charred and cooked through.
  5. Once the vegetables are cooked, make the dressing by placing all the ingredients in a food processor except the olive oil. Pulse until combined then with the food processor on, drizzle in the olive oil to make the dressing.
  6. Assemble the pasta salad by tossing the cooked pasta, grilled vegetable, and dressing in a large bowl. Right before serving, drizzle the salad with 2-3 tablespoons balsamic vinegar, additional feta crumbles, and remaining herbs.
Notes
To make this a day ahead of time: cook the pasta and toss with a bit of olive oil then grill the vegetables and toss both together. Place in the fridge, covered. Make the dressing, keeping it separate from the pasta and veggies, and store it in the fridge. When ready to serve add the dressing to the pasta and veggies, give it all a good mix then top with a balsamic drizzle, additional feta crumbles, and herbs.

 

Mushrooms and Creamy Parmesan Spaghetti Squash

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The pairing of earthy mushrooms with garlic, thyme, and white wine creates a magical flavor like no other. Mixed with a quick cream sauce, Mushrooms and Creamy Parmesan Spaghetti Squash becomes a seasonal Fall delight.

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No fancy explanation behind this recipe today other than I simply love mushrooms and Mushrooms and Creamy Parmesan Spaghetti Squash is an ode to mushrooms and seasonal, Fall produce.

Sadly, <3M’s not a fan of mushrooms, so when he travels for work I look forward to relaxing in the kitchen and cooking a meal that’s selfishly just for me. During his last trip to China, I spent some time in the kitchen, creating this dish time starring mushrooms and spaghetti squash (since he’s not really a fan of that vegetable either).

Mushrooms_Spaghetti_Squash-2Mushrooms_Spaghetti_Squash

I chose to make this meal relatively healthy and loaded with vegetables — mushrooms, squash, and spinach — I paired it with a flavorful parmesan cream sauce, as a play on traditional Alfredo.  I find that when making spaghetti squash, it’s best to match it with a creamier, heavy sauce that more easily coats the squash noodles while also soaking into the squash, enhancing its flavor.

For the mushrooms, I lightly sautéed them in a saucepan with caramelized onions, garlic, a sprinkling of thyme and a splash of white wine.  The pairing of earthy mushrooms with garlic, thyme and white wine creates is pure, magical deliciousness. The addition of the caramelized mushrooms adds the slightest undertone of sweetness to balance the dish as I find spaghetti squash naturally has a peppery spice when cooked.

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As we head into the Fall season, this recipe for Mushrooms and Creamy Parmesan Spaghetti Squash is warm and comforting, utilizing Fall produce and perfect for those nights when there’s a chill in the air and you simply want to be wrapped in the coziness of a homemade meal.

Enjoy.

Mushrooms_Spaghetti_Squash_Pin

5.0 from 6 reviews
Mushrooms and Creamy Parmesan Spaghetti Squash
 
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Serves: 4
Ingredients
  • 1 white onion, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 large garlic cloves, pressed
  • 1 teaspoon fresh thyme, minced
  • ½ cup good white wine
  • 16 ounces mixed wild mushrooms
  • 4 cups baby spinach
  • 4 cups cooked spaghetti squash
  • 1½ cups parmesan cream sauce, recipe below
Instructions
  1. Add the olive oil to a large skillet and let it warm. Add the garlic, sliced onions, and salt and pepper.
  2. Let cook until lightly golden, stirring occasionally as not to burn.
  3. Once slightly caramelized, deglaze the pan with white wine and let the liquid reduce 5-7 minutes.
  4. Once reduced, add in the mushrooms and cook until tender.
  5. Stir in fresh thyme.
  6. Add in the spinach and cover the skillet until spinach wilts slightly.
  7. Remove from heat.
  8. To serve, plate the cooked spaghetti squash, spoon the cream sauce over it and top with the mushroom mixture.

5.0 from 6 reviews
Parmesan Cream Sauce
 
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Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons white all-purpose flour
  • 1 cup 2% milk
  • ¼ cup half and half
  • ½ cup quality grated parmesan cheese
  • ¼ teaspoon granulated garlic or garlic powder
  • ¼ teaspoon white pepper
Instructions
  1. To make the cream sauce, add the olive oil to a medium-sized saucepan over medium heat.
  2. Warm the oil and immediately whisk in the flour to make a roué.
  3. Slowly pour in the milk, whisking continuously followed by the half and half.
  4. Bring the mixture to a boil then turn down to a simmer.
  5. Whisk in the grated parmesan, garlic powder, salt and white pepper.
  6. Remove from heat and serve immediately.*
Notes
* If the mixture sits too long, it will thicken. To loosen the cream sauce, reheat or add a few additional tablespoons of milk.

 

Bucatini Pasta with Rosemary Breadcrumbs

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Inspired by a trip to Italy, Bucatini Pasta with Rosemary Breadcrumbs is a savory yet simple pasta dish filled with fresh rosemary, garlicky breadcrumbs, and grated parmesan cheese.

Bucatini Pasta with Rosemary

Here’s the truth — I have never been a pasta fan. I’ve never really craved it and I don’t order it when out to dinner. In fact, I tend to avoid Italian restaurants altogether. But during our recent trip to Rome, it was a bit difficult to avoid Italian restaurants and pasta because, well….“When in Rome…”

Right?

Right.

So obviously, pasta in the States is definitely nothing like pasta in Italy. Italy has real pasta. I mean, they invented pasta. Their pasta is fresh pasta.

Bucatini Pasta with Rosemary

It’s pasta made with Grandma’s recipe and hand-rolled moments before it’s delivered to the table — pasta. In short, Rome has forever changed my feelings towards pasta. I’ve decided that I will now eat pasta…

When I’m in Italy.

Or, when I can recreate the loveliest pasta dish that I’ve ever tasted at home in my own kitchen using fresh ingredients, quality olive oil, and hand-grated cheese. My version of Rome’s Bucatini Pasta with Rosemary Breadcrumbs is the simplest yet most delightful pasta dish you will ever make. Ever.

The Pantheon

The Pantheon

Bucatini Pasta with Rosemary Breadcrumbs is a dish that’s meant to make an impression. It looks as if you worked for hours to create the herby, garlicky, golden, toasted breadcrumb-topped dish.

But in reality, once the prep work’s done, it’s a 10-minute dinner that will have you sipping wine and wishing that you were eating in front of the Colosseum.

Colosseum

The Colosseum

Colosseum

The Colosseum

Bucatini Pasta with Rosemary Breadcrumbs was my first order of pasta in Rome and it’s the dish that I wished I had ordered for every meal during our stay. I knew upon first bite that this meal was one of the first dishes I’d recreate in my own home kitchen (along with my Athenian Garbanzo Bean Salad).

Bucatini Pasta with Rosemary

If you aren’t familiar with bucatini, it’s a long, thin, tubular pasta. It looks similar to spaghetti but it’s more round and has a thin hole running through its center. When it’s cooked al dente, it has a slight chewiness to it that pairs nicely when tossed with the crunchy, golded breadcrumb and parmesan cheese mixture.

The main ingredients of this pasta, rosemary and garlic, bring comfort in every bite.  The bucatini’s savory pairing of rosemary with a touch of garlic and a hint red pepper flakes brings an undertone of heat and warmth to the dish. You’ll truly love the subtle bit of spice the red pepper adds to the pasta! Plus, there’s a burst of sweetness from the roasted tomatoes just before serving. Although this step is optional, I completely recommend you putting in the extra effort and roasting a pint of tomatoes — it definitely elevates the dish’s fanciness level!

Trevi Fountain

Trevi Fountain

Since this is Her Modern Kitchen, I chose to step it up a notch and strayed a bit from the traditional making of Bucatini Pasta with Rosemary Breadcrumbs by using panko breadcrumbs for added crunch in place of day old bread. This panko breadcrumb swap not only means your breadcrumbs are crunchier but they’re able to toast a bit longer than traditional breadcrumbs and they keep their crunch once combined with the pasta.

Bucatini Pasta with Rosemary

If you choose to twirl your fork around my Bucatini Pasta with Rosemary Breadcrumbs, I only request you serve it with a crisp glass of Italian Verdicchio or Pinot Grigio and a final grating of fresh cheese.

Bucatini Pasta with Rosemary Breadcrumbs
 
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Bucatini Pasta with Rosemary Breadcrumbs is a savory yet simple pasta dish filled with fresh rosemary, garlicky breadcrumbs, and grated parmesan cheese.
Serves: 4 servings
Ingredients
  • 1 pound bucatini pasta*
  • 4 tablespoons olive oil, divided
  • 1 cup panko bread crumbs
  • ½ cup Italian breadcrumbs
  • 3-4 garlic cloves, minced
  • ½ cup grated parmesan cheese, plus additional for serving
  • 4-5 springs fresh rosemary with stems removed and roughly chopped
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt to taste
  • 2 teaspoons grated lemon zest
  • 1 cup pasta water, reserved before straining the pasta
  • oven roasted tomatoes (optional, see notes)**
Instructions
  1. Bring a large pot of salted water to boil and cook the pasta to al dente, according to the box instructions
  2. While the pasta is cooking, prepare the rosemary breadcrumb mixture
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat
  4. When the oil is hot, add the minced garlic and saute lightly for 2-3 minutes
  5. When the garlic's bitterness has cooked off, add the panko and Italian breadcrumbs, mixing to combine
  6. Stir the garlic and breadcrumb mixture occasionally until the breadcrumbs start to brown and become golden in color. Watch carefully to ensure the breadcrumbs do not burn
  7. Once the breadcrumbs are golden, add the grated parmesan cheese and fresh rosemary to the mixture, stirring to combine
  8. Gently stir in the salt, red pepper flakes and lemon zest
  9. Remove the breadcrumb mixture from the skillet and set aside
  10. Before draining the pasta, reserve 1 cup of pasta water
  11. When the pasta is cooked to al dente and drained, add the remaining olive oil to the skillet over medium heat and let it warm slightly (1-2 minutes)
  12. When the oil is hot, add in the pasta and gently coat with the hot oil
  13. If the pasta looks a bit dry, add in the pasta water ¼ cup at a time
  14. When the pasta is heated through again, add in the rosemary breadcrumb mixture and toss to coat
  15. Serve immediately with a final grating of parmesan cheese and roasted tomatoes
Notes
*Spaghetti would be a fine substitute if bucatini cannot be found

**To make the oven roasted tomatoes -- 1) Preheat the oven to 400*F 2) Line a large baking sheet with foil, coated lightly with olive oil 3) Toss a pint of grape tomatoes with 1 tablespoon olive oil and salt & pepper to taste. 4) Place the tomatoes on the lined baking sheet and roast in the over for 30-40 minutes, tossing half way through