Grilled Veggie Pasta Salad

This fresh and flavorful pasta salad recipe is sure to be a hit at any summer barbecue or party. 

Ingredients:

• 1 box chickpea penne
• 1 large mozzarella ball, cubed
• 1/4 cup shaved parmesan
• 2 zucchinis cut into bite-sized chunks
• 1 red onion
• 2 cloves of garlic
• 1 pint of baby portobellos
• 1/4 cup roasted red peppers
• 1/4 cup raisins
• Juice of one lemon
• 1/4 cup balsamic vinegar
• 3 tbsp olive oil, and more for cooking
• 1 tbsp Wedderspoon Manuka Honey
• 1 tbsp fresh basil
• 1 tbsp fresh parsley
• Salt and pepper, for taste

Directions:

1. Either grille the zucchini and mushrooms or roast them on lined, grated baking tray (don't forget non-stick spray!). If roasting, roast at 450 degrees Fahrenheit for 20 to 25 minutes. 
2. Follow instructions on the pasta box to appropriate cook penne.
3. When pasta is finished, add it to a large bowl. Drizzle with 1 tbsp of olive oil and a pinch of salt.
4. Add roasted veggies, red peppers, mozzarella and raisins. Toss well.
5. Slice onion and chop garlic. 
6. Heat skillet and add 1 tbsp of olive oil. Add garlic and onion to skillet, along with salt and pepper. Cook for 3 to 4 minutes.
7. When the onions have softened, add balsamic. Stir occasionally. As mixture begins to bubble and reduce to a syrup, remove from heat and pour over pasta salad. Toss the pasta to combine.