Pasta Palooza

Grilled Vegetable Pasta Salad

with bow-tie pasta, colorful veggies, fresh basil and feta

SOUND BITE

It’s a bow-tie bow-nanza! For the grill seeker in you, here’s a flavor-packed, summertime recipe to get fired up about. This mouthwatering pasta salad is loaded with grilled vegetables and tastes great served warm or chilled.

The Importance of Salting Pasta Cooking Water

Wanna know the secret to better-tasting pasta? It simple. SALT.

Pasta absorbs water as it cooks, so if your water’s bland, your pasta will be, too. 

Salting your water seasons your noodles from the inside out—because no amount of dressing can fix a flavorless noodle.

And while we’re at it—use a really BIG pot! 

Pasta needs plenty of room to swim and shouldn’t be packed together like sardines. 

A generous-sized pot of salted, boiling water is the secret to pasta that cooks evenly and tastes great.

And no, a tiny pinch of salt won’t cut it. My sister Donna told me she puts a couple shakes from her salt shaker into the pot and I burst out laughing! 

That’s kinda like trying to sweeten a cake with one sugar cube! Not gonna work, Donna!

You need at least one TABLESPOON of salt per big pot of water. That might sound like a lot, but it really isn’t. We aren’t trying to preserve a mummy here…just add flavour to our fusilli. 

The key to taking pasta from flavorless to fabulous? 

Stay salty, my friends!