Grilled Vegetable Salad with Garlic Dressing

Vegetables, sweet and smoky from the grill, give pasta and cheese a jolt of flavor and color.

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4.0 by 5 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 8 mins to 12 mins

Grilled Vegetable Salad with Garlic Dressing

Reviews (0)

4.0 by 5 people

Rate This!

Directions

  1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
  2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.
  3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.

*Note:

  1. If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

From the Test Kitchen

Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.

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Nutrition Facts (Grilled Vegetable Salad with Garlic Dressing)

  • Per serving:
  • 369 kcal ,
  • 19 g fat
  • (6 g sat. fat ,
  • 61 mg chol. ,
  • 317 mg sodium ,
  • 40 g carb. ,
  • 5 g fiber ,
  • 12 g pro.
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