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The Great Big Summer Pasta Salad

Nutrition per serving    (USDA % daily values)
CAL
249
FAT
31%
CHOL
14%
SOD
33%

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Ingredients for 12 servings

2 medium zucchini squash, halved and grilled

1 eggplant (approx 1 lb), cut into 1/2" rounds and grilled

1 medium red onion, cut into thick round slices and grilled

1/2 pound asparagus, trimmed and grilled

4 ounces shitake mushrooms, grilled

6 ounces organic baby spinach leaves

1 1/2 cups white beans (or 1 15-ounce can drained and rinsed)

25 pitted kalamata olives, cut in half

1 jar fire-roasted peppers (not in oil) or 2 roasted peppers, roughly chopped

1 pound whole wheat pasta (fusilli or another shape)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

2 teaspoons italian seasoning

2 medium lemons, juiced

6 tablespoons extra virgin olive oil

1 cup packed basil leaves, chiffonade + more for serving

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