Tested till perfect Grilled Vegetable and Noodle Salad

Grilled Vegetable and Noodle Salad

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2005

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 4 4zucchinizucchinis
  • 1 1sweet red peppersweet red peppers
  • 1 1yellow pepperyellow peppers
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

Sun dried Tomato Noodles:

  • 1 lb 1lblinguine
  • 1/4 cup 1/4cupchopped drained oil packed sun dried tomatoes
  • 1 1green oniongreen onions, chopped
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 3 tbsp 3tbspred wine vinegar
  • 1 tsp 1tspDijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupminced fresh basil
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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.

Nutritional Information Per serving: about

cal 330 pro 8g total fat 12g sat. fat 2g
carb 49g fibre 4g chol 0mg sodium 385mg

% RDI:

calcium 3 iron 14 vit A 9 vit C 90
folate 45
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