Arrange the veggies around the edge of the salad so guests can take what they like.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Sun dried Tomato Noodles:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 385 mg
- Protein 8 g
- Calories 330.0
- Total fat 12 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 49 g
%RDI
- Iron 14.0
- Folate 45.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 90.0
