Fusilli and Fire Grilled Vegetable Salad


  1. Soak bamboo skewers in water for an hour to prevent them from catching fire on the grill.
  2. Skewer the tomatoes and rub with some olive oil.
  3. Cut the stem and remove the core from the sweet peppers. Cut into quarters then rub with olive oil.
  4. Season tomatoes and sweet peppers with salt and pepper.
  5. Cook on high heat area of the grill to char then remove. Take tomatoes off skewers and cut the peppers into one-inch pieces. Place these in a bowl with pasta.
  6. Add balsamic dressing and basil to bowl with pasta then toss to coat. Serve in a chilled salad bowl.


  • 1 lb Roma® fusilli pasta, boiled and cooled
  • 2 ea Peak Fresh Produce® Pepper(s), Red Bell
  • 2 ea Peak Fresh Produce® Pepper(s), Green Bell
  • 2 ea Peak Fresh Produce® Pepper(s), Yellow Bell
  • 1/4 tsp salt, sea
  • 1/4 tsp Roma® Black Pepper, Ground
  • 1/4 cup Roma® Oil, Olive
  • 1 pt Peak Fresh Produce® Tomato(es), Cherry
  • 6 ea bamboo skewer(s), 8-inch
  • 2 cups water
  • 1/2 cup Peak Fresh Produce® Basil, hand torn
  • 1/4 cup Village Garden® Balsamic Vinaigrette