Grilled Vegetable and Noodle Salad

Tested Till Perfect

Arrange the veggies around the edge of the salad so guests can take what they like.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 330
pro 8 g
total fat 12 g
sat. fat 2 g
carb 49 g
fibre 4 g
chol 0 mg
sodium 385 mg
% RDI: -
calcium 3%
iron 14%
vit A 9%
vit C 90%
folate 45%
    4 zucchini
    1 each red sweet red and yellow pepper
    2 tbsp (25 mL) extra-virgin olive oil
    1/4 tsp (1 mL) each salt and pepper
    Sun-Dried Tomato Noodles
    1 lb (500 g) linguine
    1/4 cup (50 mL) chopped drained oil-packed sun-dried tomatoes
    1 green onion, chopped
    1/4 cup (50 mL) extra-virgin olive oil
    3 tbsp (50 mL) red wine vinegar
    1 tsp (5 mL) Dijon mustard
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper
    1/4 cup (50 mL) minced fresh basil

Preparation:

Cut zucchini diagonally into 1/4-inch (5 mm) thick slices. Core and cut red and yellow peppers into 8 pieces each. In bowl, toss together zucchini, peppers, oil, salt and pepper.

Place zucchini and peppers on greased grill over medium heat; close lid and grill, turning once, until tender, about 10 minutes. Let cool. Peel peppers, if desired.

Sun-Dried Tomato Noodles: In large pot of boiling salted water, cook linguine until tender but firm, about 8 minutes. Drain and rinse under cold water; drain well.

Meanwhile, in large bowl, whisk together sun-dried tomatoes, green onion, oil, vinegar, mustard, salt and pepper. Add linguine; toss together. Make-ahead: Cover and refrigerate pasta and vegetables separately for up to 3 hours.)

Add basil to pasta; arrange grilled vegetables and pasta on platter or in large bowl.

Additional Information

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Source

Canadian Living Magazine: July 2005





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