The sweet tang of balsamic vinegar makes grilled or roasted vegetables shine in the simple and satisfying salad. It’s easy to customize with the vegetables you love as well, just keep the measurements of veggies about the same.
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 garlic cloves, crushed
1 teaspoon dried Italian herb mix
1 teaspoon kosher salt
2 tablespoons olive oil
2 cups broccoli florets
8 ounces sliced mushrooms
1 red bell pepper, seeded and cut into 1 inch pieces
1 medium zucchini, cut into 1/4-inch thick rounds
1 medium yellow squash, cut into-1/4 inch thick rounds
1 dry pint cherry tomatoes, halved
1 red onion, cut into 1 inch pieces
For the Pasta
1/3 cup prepared pesto
1/2 pound fusilli or curly pasta cooked according to package direction, drained and cooled
1 15-ounce can cannellini beans, drained and rinsed
1/4 cup freshly grated Parmesan or Romano cheese
A generous drizzle of balsamic vinegar
Olive oil if needed
Red pepper flakes to taste if you like a little spice!