# @broccyourbody on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DKvKM3FhUvU
- **Gondola URL:** https://gondola.cc/posts/31850353-broccyourbody-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/cefe5b9c76.jpg
- **Posted:** 2025-06-10T22:23:19.000+00:00
- **Account Owner:** Carissa Stanton Dutina (@broccyourbody) — https://gondola.cc/broccyourbody

## Caption

This is the perfect recipe for a potluck or party. I would also totally make this for meal prep during the week. You can also half the amount pasta for a more veggie forward side for grilled chicken sausage, steak or shrimp. So healthy and delish! 😋

Ingredients:
1 lb bowtie pasta or pasta of choice 
1 medium zucchini, cut longways into 1/4 inch thick slices 
1 medium yellow squash, cut longways into 1/4 inch thick slices
1 small eggplant (or sub 1 more zucchini/squash), cut longways into 1/4 inch thick slices 
2 shallots, peeled and halved
2 ears of corn, shucked 
1 bell pepper, cut into 3-4 flat pieces 
1/3 cup fresh basil, chopped
1/3 cup fresh parsley, chopped 
12 oz marinated mozzarella balls, drained & halved (I get the mozzarella from Trader Joe’s but you can use any fresh mozzarella here!)
Extra virgin olive oil
Salt & pepper 

Red wine vinaigrette:
1/3 cup red wine vinegar
2 garlic cloves, minced 
1 teaspoon Dijon mustard 
1/2 cup extra virgin olive oil 
1/2 teaspoon kosher salt
1/4 teaspoon black pepper 

Instructions:
Cook your pasta according to package. Drain and toss with a tablespoon of olive oil to prevent sticking. Set aside.
Make the red wine vinaigrette by whisking together the vinegar, garlic, mustard, salt and pepper in a small bowl. Slowly drizzle in the olive oil as you whisk until combined. Set aside.
In a large bowl, toss the zucchini, squash, eggplant, shallots, corn, and bell pepper with 3-4 tablespoons olive oil and 1 teaspoon kosher salt and pepper until evenly coated.
Heat the grill to medium high. Add your veggies and cook for 2-3 minutes each side until tender.
Dice the cooked veggies into bite sized pieces and cut the corn off the cob. 
In a large serving bowl, toss the cooked pasta, grilled veggies, basil, parsley and dressing until fully combined. Season to taste with salt and pepper.
You can serve this room temperature, warm or cold. Keeps for up to 3 days in the refrigerator.

#broccyourbody #easyrecipes #pastasalad #healthyrecipes #veggierecipes #summerrecipes

## Stats

- **Views:** 0
- **Likes:** 7
- **Shares:** 0
- **Comments:** 0

## Tags

summerrecipes, broccyourbody, veggierecipes, healthyrecipes, easyrecipes, pastasalad

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