Conga Foods

Pasta Salad with Grilled Vegetables, Chilli, Mint & Parmigiano


  • 250g macaroni pasta (can also use curls or elbow pasta)
  • sea salt and cracked black pepper to taste
  • 2 long red chilli
  • 2 medium sized zucchini, sliced diagonally
  • 300g green beans, trimmed
  • 250g vine cherry tomatoes
  • 1 clove garlic, finely grated
  • ⅓ cup (80ml) Squeaky Gate Extra Virgin Olive Oil
  • zest and juice of ½ lemon
  • 1 cup mint, leaves picked
  • 1 tbsp Squeaky Gate Caramalised Balsamic Vinegar
  • ½ cup Zanetti Parmigiano Reggiano cheese, shaved from a block with a veg peeler


Recipe by – Courtney Roulston

Bring a pot of salted water up to the boil. Cook the pasta for 10 – 12 minutes, or until al dente. Drain the pasta and set aside.

Heat a BBQ plate or grill pan over a medium heat. Toss the chillies and vegetables in 30 mls of the olive oil and season with sea salt. Grill for 6 – 8 minutes or until charred and tender, but still have some texture.

Chop the chilli into rings and remove the vines from the tomatoes. Place all the warm vegetables into a large bowl and toss with the garlic, pasta, lemon zest, lemon juice and remaining oil. Allow to cool slightly in the bowl.

Toss the mint leaves through the salad and place onto a serving platter. Top with shaved parmesan, balsamic vinegar, cracked black pepper and a drizzle of extra virgin olive oil.

Serves – 4 as a side

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