Gluten Free Barilla Pasta with Grilled Vegetables

My Summer Garden in a Bowl

This dish feels like sunshine on a plate. I made it for the first time last July. My garden was bursting with peppers and herbs.

I wanted to use everything at once. So I tossed it all with pasta. Doesn’t that smell amazing when it all comes together? It’s a celebration of simple, fresh things. That matters because good food doesn’t need to be complicated.

A Little Secret About the Pasta

We are using red lentil pasta here. It’s gluten-free and so good for you. It has a nice, hearty bite to it.

*Fun fact*: Lentil pasta is packed with protein. It helps keep you full and happy. My grandson didn’t even notice the switch! I still laugh at that. What’s your favorite gluten-free pasta? Let me know in the comments.

The Joy of Grilling Veggies

You don’t need a big backyard grill. A simple stove-top pan works wonders. It gives the veggies little dark lines.

Those lines mean flavor. The heat makes the veggies a little sweet. I love the sound they make on the hot pan. It’s a happy sizzle. Do you have a favorite vegetable to grill? Mine is the red onion. It gets so soft and tasty.

Why We Let It Sit

The recipe says to mix it and wait 30 minutes. This is the most important step! I know it’s hard to be patient.

But trust your grandma. That waiting time lets the flavors get to know each other. The pasta drinks up the herby oil. Everything becomes friends in the bowl. This matters because patience makes the flavor deeper and richer.

Make It Your Own

This is your kitchen adventure. No radishes? Use a carrot. Not a fan of mint? Just use more basil. Cooking is about playing.

The capers add a fun, salty little pop. The breadcrumbs give a nice crunch. What would you add to make it perfect for you? I’d love to hear your ideas. Sharing recipes is how we all learn.

Ingredients:

Ingredient	Amount	Notes
red lentil pasta	1 cup	uncooked
salt	1/4 tsp
water	as needed	to boil the pasta
cucumber	1/2	cut into half rounds
mini sweet peppers	4	de-seeded and cut into halves
red onion	1/4	julienne
beets	1/4 cup	julienne, from a can
cherry tomatoes	1/2 cup	halved, different colors
radishes	3	thinly sliced
avocado	1/2 small	thinly sliced strips
butter	2 Tbsp
extra virgin olive oil	1/2 cup
sun-dried tomatoes	1/2 cup	julienne
fresh basil	1/4 cup	finely chopped
mint leaves	7	finely chopped
curly parsley	1/2 cup	finely chopped
garlic cloves	4	finely chopped
cooking spray	as needed
capers	2 Tbsp	for garnish
cilantro	optional	for garnish
panko bread crumbs	optional	for garnish

My Summer Garden Pasta Bowl

Hello, my dear. Come sit at the table. Let me tell you about this colorful bowl. It reminds me of my old garden. All those bright vegetables make me so happy. We are making a gluten-free pasta dish today. It is full of grilled veggies and a herby sauce. Doesn’t that smell amazing? I still laugh at that time I grilled radishes. What a wonderful surprise! They get so sweet. This recipe is like a summer afternoon on a plate.

Now, let’s get our hands busy. Follow these steps with me. I will share my little secrets along the way. Cooking should be a joy, not a chore. Are you ready?

Step 1: First, let’s boil our pasta. Fill a pot with water and bring it to a boil. Add a pinch of salt, then your red lentil pasta. Let it cook for about nine minutes. You will know it’s done when it’s tender. Drain it and set it aside in a big bowl. (My hard-learned tip: save a cup of the pasta water. It makes the sauce silky later!).

Step 2: Time for the fun part—grilling! Heat your stove-top grill for a few minutes. Give it a quick spray with oil. Now, lay out all your pretty vegetables. Grill them until they get little dark lines. You can do them all together if your grill is big. I love the sizzle they make. It sounds like summer to me.

Step 3: Let’s make the magic sauce. Melt the butter in a saucepan. Add your chopped garlic and let it get golden. Oh, that smell! Now pour in the olive oil and add all the fresh herbs and sun-dried tomatoes. Stir it and let it cook for two minutes. This sauce is the heart of the dish. What’s your favorite herb to smell? Share below!

Step 4: Bring it all together. Put your grilled veggies in the bowl with the pasta. Drizzle that wonderful sauce over everything. Give it a good, gentle mix. Now, here is the secret. Let it sit for thirty minutes. This lets all the flavors become friends. I use this time to wash up. Patience makes it taste better, I promise.

Cook Time: 25 minutes

Total Time: 55 minutes (includes resting)

Yield: 2-3 servings

Category: Dinner, Lunch

Three Fun Twists to Try

This recipe is like a favorite dress. You can accessorize it differently each time. Here are three ways I like to change it up. They are all so simple and tasty.

The Protein Boost: Add a can of rinsed chickpeas to the grill. They get nice and crispy. It makes the bowl more filling.

The Creamy Dream: Stir in a big spoonful of soft goat cheese after mixing. It makes the sauce rich and tangy. My grandson loves it this way.

The Zesty Kick: Add the zest of one lemon to the sauce. Squeeze a little juice over the finished bowl, too. It wakes up all the flavors. Which one would you try first? Comment below!

Serving It Up Just Right

Now, how shall we eat this? I have a few ideas. For a side, a simple slice of toasted garlic bread is perfect. It’s great for scooping up the last bits of sauce. You could also top your bowl with the optional capers and panko. They add a nice salty crunch. I think food should be fun to eat.

What to drink? On a warm evening, I love a glass of chilled rosé. It tastes like berries and sunshine. For a non-alcoholic treat, sparkling water with a slice of cucumber is so refreshing. It matches the veggies in the bowl. Which would you choose tonight?

Keeping Your Pasta Perfect

Let’s talk about keeping this meal fresh. The pasta and veggies are best eaten right away. But leftovers are a gift to your future self.

Store everything in a sealed container in the fridge. It will stay good for two days. I don’t recommend freezing this one. The veggies get too soft.

To reheat, warm it gently in a pan. Add a tiny splash of water or oil. This stops the pasta from sticking. I learned this after a sad, dry lunch!

Batch cooking saves busy nights. You can grill extra veggies ahead. Keep them separate from the pasta and sauce. Mix just before you eat.

This matters because good food shouldn’t be wasted. A little planning makes weeknights easier. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

We all run into little kitchen troubles. Here are three easy fixes. First, your gluten-free pasta might be sticky. Rinse it with cool water after draining.

This washes away extra starch. Your pasta will be perfect. Second, the garlic can burn fast. I remember when mine turned bitter in seconds!

Keep the heat medium-low. Watch it closely. Third, the veggies might not have grill marks. Pat them very dry first. Wet veggies steam instead of grill.

Fixing small problems builds your cooking confidence. It also makes the flavors shine. Which of these problems have you run into before?

Your Questions, My Answers

Q: Is the pasta really gluten-free? A: Yes! Barilla’s red lentil pasta is made from lentils. It’s a great gluten-free choice.

Q: Can I make parts ahead? A: Absolutely. Grill veggies and make the sauce a day early. Cook the pasta fresh.

Q: What if I don’t have an ingredient? A: Swap freely! Use zucchini instead of cucumber. Try dried herbs if fresh are gone.

Q: Can I double the recipe? A: You can. Use a bigger pot for the pasta. And maybe two pans for the veggies.

Q: Are the garnishes important? A: The capers add a nice salty punch. But skip them if you want. *Fun fact: Capers are flower buds!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this colorful dish. It always reminds me of summer gardens. Cooking should be fun, not fussy.

I would love to see your creation. Share a photo of your plate. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen.

Thank you for cooking with me today. I’m so glad you’re here. Now, go enjoy your delicious meal.

Happy cooking!
—Chloe Hartwell.