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Grilled Vegetable and Pasta Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Vegetable and Pasta Salad

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 233
pro 5 g
total fat 10 g
sat. fat 1 g
carb 33 g
fibre 5 g
chol 0 mg
sodium 243 mg
% RDI: -
calcium 4
iron 10
vit A 97
vit C 90
folate 30

Vegetables that are grilled have a satisfyingly smoky flavour and tender texture. You can also add green beans that you've grilled in a basket for 10 minutes.

Ingredients

Preparation

Cut eggplant into 1/2-inch (1 cm) thick rounds. Cut yellow and green zucchini and carrots lengthwise into thirds. Seed, core and cut red and yellow peppers into wedges; cut onion into wedges, leaving root end intact. Snap off ends of asparagus. Place in bowl. Whisk vinegar, oil, mustard, garlic, salt and pepper; toss half with vegetables.

Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp. Return to bowl; let cool slightly. Cut into 1-inch (2.5 cm) pieces, returning vegetables and any juices to bowl.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and add to bowl along with remaining vinaigrette. Toss to coat. (Salad can be covered and refrigerated for up to 6 hours.) Add basil and toss. Serve at room temperature.

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