1 13oz bag of pasta
2 medium zucchini
1 red onion
1 cup cherry tomatoes, halved
2 bell pepper (one red, one green)
1/3 cup olive oil
3 teaspoons red wine vinegar
6 teaspoons Garlic & Herb with Lemon and Sea Salt Seasoning
Put large pot of water on for pasta.
Cut zucchini in half-length wise, cut peppers in half and remove seeds, peel and quarter red onion, leave jalapeños whole.
Lay all vegetables on tray and coat evenly with 3 Tablespoons of olive oil. Season evenly with 2 teaspoons of Garlic & Herb with Lemon and Sea Salt Seasoning.
Vegetables may be grilled for exceptional flavor or baked at 375F for 1- 20 minutes.
Cut tomatoes in half and season with 1 teaspoon of Garlic & Herb with Lemon and Sea Salt Seasoning.
Cook pasta following package instructions.
While pasta is cooking cut cooked vegetables into bite size pieces, de-seed jalapeños if you do not like it spicy.
When pasta is done, drain, and transfer to a large mixing bowl.
Add in chopped vegetables remaining olive oil, garlic and herb, and vinegar and mix until well combined.
Chill before serving.
Add in fresh basil and or parsley for an exceptional experience.
Smoky mesquite with sea salt & pepper