Grilled Veggie Pasta Salad

Grilled Veggie Pasta Salad Enlarge Image
15 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
20 mins
Grill:
10 mins
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Grilled Veggie Pasta Salad

Ingredients
1
small zucchini, halved lengthwise
1
red sweet pepper, stemmed, seeded, and quartered
1/2
small red onion, cut into 1/2-inch thick slices
1/2
pound asparagus, trimmed
3
tablespoons olive oil
4
cups cooked whole grain rotini pasta
1
tablespoon balsamic vinegar
1/4
teaspoon salt
1/8
teaspoon ground black pepper
2
tablespoons fresh oregano, chopped
 

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.

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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