Fresh ingredients and delicious Havarti make for a simply fantastic salad.
Directions for: Havarti and Grilled Vegetable Pasta Salad
Ingredients
Havarti and Grilled Vegetable1 red and 1 yellow sweet bell pepper
2 zucchini
Spanish onion
Balsamic Vinaigrette
1 1/2 cup penne, rotini or bowtie pasta, cooked, drained
250 g Canadian Havarti cheese, cubed
chopped parsley
Balsamic Vinaigrette6 Tbsp (90 mL) vegetable oil
5 Tbsp (75 mL) balsamic vinegar
2 tsp (10 ml) Dijon mustard
1 clove garlic, minced
1 tsp (1 mL) sugar
salt and pepper to taste
Directions
Havarti and Grilled Vegetable1. Remove core and cut peppers into quarters.
2. Cut zucchini and onion into 3/4 inch (18 mm) slices. Brush vegetables lightly with some of the Balsamic Vinaigrette and barbecue over medium heat until vegetables are cooked as desired. Cut all vegetables into chunks.
3. Combine vegetables, pasta and all but 1/2 cup (125 mL) of the cheese with remaining Balsamic Vinaigrette. Add salt and pepper to taste. Top with reserved cheese and parsley.
4. Combine 6 tbsp (90 mL) vegetable oil, 5 tbsp (75 mL) balsamic vinegar, 2 tsp (10 ml) Dijon mustard, 1 clove garlic, minced and 1/4 tsp (1 mL) sugar in screw-top jar. Cover and shake well. Add salt and pepper to taste.
Balsamic Vinaigrette1. Combine vegetable oil, balsamic vinegar, Dijon mustard, garlic and sugar in screw-top jar. Cover and shake well. Add salt and pepper to taste.
2. Makes about 2/3 cup (150 mL)
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