Grilled Veggie Pasta Salad

Fresh pasta salad with grilled veggies brushed with olive oil. Gives plain pasta an edge.

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Grilled Veggie Pasta Salad

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4.0 by 101 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 10 mins

Grilled Veggie Pasta Salad

Directions

  1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
  2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings.
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Nutrition Facts (Grilled Veggie Pasta Salad)

  • Per serving:
  • 333 kcal cal.,
  • 12 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 152 mg sodium,
  • 49 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (3)

101 Ratings
292 Days Ago
It was tasty. I added some cayenne and garlic powder to the dressing. I topped it off with grilled chicken breast. For the chicken breast, I sprayed the breast lightly with olive oil and seasoned it with kosher salt, freshly ground black pepper and garlic pepper. I served the salad with toasted jalapeño focaccia bread. My husband loved the meal.
326 Days Ago
If I don't grill, what's the best way to cook the veggies? Maybe saute them in a wok on the stove?
666 Days Ago
I added chick peas and black olives and it's my main course. Omg it's amazing. Add spices to taste and you have a winner

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