Pasta Salad With Grilled Vegetables, Chilli, Mint & Parmigiano | Conga Foods

Ingredients

• 250g macaroni pasta (can also use curls or elbow pasta)
• sea salt and cracked black pepper to taste
• 2 long red chilli
• 2 medium sized zucchini, sliced diagonally
• 300g green beans, trimmed
• 250g vine cherry tomatoes
• 1 clove garlic, finely grated
• ⅓ cup (80ml) Squeaky Gate Extra Virgin Olive Oil
• zest and juice of ½ lemon
• 1 cup mint, leaves picked
• 1 tbsp Squeaky Gate Caramalised Balsamic Vinegar
• ½ cup Zanetti Parmigiano Reggiano cheese, shaved from a block with a veg peeler