Havarti and Grilled Vegetable Pasta Salad
1 red and 1 yellow sweet bell pepper
1/2 of a Spanish onion
1 1/2 cups (375 mL) penne, rotini or bowtie pasta, cooked, drained
8 oz (250 g) Canadian Havarti* cheese, cubed
Remove core and cut peppers into quarters.
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.
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.
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.
Makes about 2/3 cup (150 mL)
Preparation time: 5 minutes
Complementary Wines: Beaujolais, Beer: Lager, Lambrusco Secco, Pinot Grigio/Pinot Gris, Pinot Noir
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