• Email
  • Pin It

Linguini Grilled Summer Vegetable Salad


Contributed by:

Linguini Grilled Summer Vegetable Salad


1 comment | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Linguini Grilled Summer Vegetable Salad

The combination of perfectly seasoned linguini with grilled summer vegetables is outstanding. This warm side dish is great for a summer barbecue, or just about any time. Even the kids love it. If you can't find yellow wax beans, just use a full pound of green beans. The green and red colors are fabulous together. If you are making the linguini in advance, simply place it in a colander before serving, and pour plenty of boiling water over it. This will refresh the pasta and heat it through.


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min




  • 1/2 pound green beans, trimmed, rinsed and dried
  • 1/2 pound yellow wax beans, trimmed, rinsed and dried
  • 12 ounces cherry tomatoes (2 1/2 cups), washed and dried
  • 3 tablespoons olive oil, divided
  • Kosher salt and coarse black pepper, to taste
  • 1 (16-ounce) box linguini
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, crushed
  • 1/4 teaspoon Dijon mustard (optional)
  • 1 tablespoon kosher salt


Place a grill basket on the outdoor grill; preheat the grill and the basket to medium. Place the green beans, wax beans, and cherry tomatoes in a large Ziploc bag. Drizzle with 1 tablespoon olive oil.  Season with kosher salt and coarse black pepper to taste. Seal the bag and toss to coat. Set aside.
Fill an 8 quart pot ¾ up with lightly salted water. Bring to a boil. Add the linguini and cook uncovered until al dente, about 11 minutes, stirring occasionally. Drain well. In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, garlic, Dijon mustard, and 1 tablespoon kosher salt. (If using regular salt, use just 2 teaspoons.)  Drizzle over warm pasta and toss very well to combine.  Working in batches as necessary, place the green beans and wax beans in the grill basket and grill, covered, for 6 to 8 minutes, tossing halfway through. Then grill the cherry tomatoes in the basket for 3 minutes, shaking the basket halfway through.
Cut the grilled green and wax beans in half on the diagonal. Toss with seasoned linguini and grilled cherry tomatoes, and serve.
Great warm or at room temperature.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.





One Response to Linguini Grilled Summer Vegetable Salad

  1. My kind of summer meal. Great for weekend with some white wine.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in