Grilled mediterranean salad

Delight your taste buds with this vibrant grilled Mediterranean salad bursting with fresh flavors and delectable herbs. Perfect for a refreshing meal.

Ingredients:

• 450g uncooked campanelle pasta
• ¼ cup balsamic vinegar
• ¾ cup olive oil, divided, plus more for grill grates
• 2 teaspoon kosher salt, divided, plus more for water
• 2 medium zucchini, trimmed and cut into ¼-in. planks
• 2 red bell peppers, halved lengthwise, cored, and seeded
• 1 red onion, cut into ½-in. wedges
• 230g Halloumi cheese, cut into ½-in. slabs
• 2 tablespoons fresh oregano, chopped, plus more for serving
• 1 cup chopped roasted almonds, divided

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta until it is firm but tender, which usually takes about 6 to 7 minutes. Drain the pasta, rinse it under cold water, and drain it again before transferring it to a large bowl.
2. While the pasta is cooking, mix vinegar, half a cup of oil, and 1 teaspoon of salt in a small bowl.
3. Heat the grill to a medium-high temperature (between 400°F to 450°F) and lightly oil the grates. Toss zucchini, bell peppers, onion, and 3 tablespoons of oil in a bowl. Brush the cheese with the remaining 1 tablespoon of oil in a separate bowl.
4. Grill the vegetables uncovered, flipping them once, until they are soft and browned, which usually takes about 3 to 4 minutes per side. Transfer them to a bowl, add a quarter cup of vinaigrette and half a teaspoon of salt, toss to coat, and let it sit for 15 minutes.
5. At the same time, grill the cheese uncovered, flipping it once, until it shows grill marks, which should take about 1 minute per side. Then transfer it to a plate.
6. Mix oregano, the remaining vinaigrette, and the remaining half teaspoon of salt with the pasta, stirring well to combine everything.
7. Cut the zucchini, bell peppers, and cheese into roughly 1.5-inch squares and add them to the pasta mixture.
8. Stir in the onion, any remaining dressing from the vegetable bowl, and three-fourth cup of almonds into the pasta mixture.
9. Put the mixture on a platter, sprinkle it with the remaining quarter cup of almonds, and garnish with oregano.

Summary:

• Calories: 4791 kcal
• Fat: 292 g
• Protein: 129 g
• Carbs: 430 g
• Potassium: 3993 mg
• Magnesium: 804 mg