Good Morning America Recipes

Daphne Oz's Perfect Pot Luck Pasta Salad

Pasta Salad Minus the Guilt

PHOTO: Daphne Ozs perfect pot luck pasta salad is shown here.
Difficulty: Easy
Cook Time: min

For more great recipes visit The Chew's site.


  • For the salad:
  • 1 1/2 pound red & green bell peppers (about 3 large), cut into 1 1/2-inch wide strips
  • 1 1/2 pound zucchini & yellow summer squash, cut lengthwise into 1/3-inch slices
  • 1 medium, red onion, cut into 1/4-inch thick rounds
  • 1 pound whole wheat fusilli
  • extra-virgin olive oil
  • 1 garlic clove, peeled, cut into thirds
  • 1 pound cherry tomatoes, halved
  • 1/2 cup chopped fresh flat leaf parsley
  • 1/4 cup coarsely chopped lemon thyme
  • 1/4 cup dill
  • 1/4 cup chives
  • 2 tablespoon drained capers
  • 1 pound bocconcini mozzarella
  • For the dressing:
  • 1/4 cup fresh lemon juice
  • 2 tablespoon red wine vinegar
  • zest of 1 lemon
  • 1/3 cup extra-virgin olive oil
  • Cooking Directions

    For salad:

    Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and zucchini lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion.

    In a large pot with salted water cook pasta according to package instructions. Place in a large bowl. Cut grilled vegetables into 1-inch pieces; add to pasta in bowl.

    For dressing:

    Whisk lemon juice, red wine vinegar & lemon zest in small bowl to blend. Gradually whisk in 1/3-cup oil. Season dressing to taste with salt and pepper.

    Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.

    Recipe courtesy the Chew.

    Recipe Summary

    Main Ingredients: lemon juice, pasta, bell pepper

    Course: Salad, Pasta

    More Info: Kids Friendly

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