Grilled Vegetable and Pasta Salad
This recipe makes 8 servings
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.
- Keywords : Pasta; Asparagus; Sides; Salad; BBQ/Grill; Boil; Red pepper; Yellow Peppers; Zucchini;
Related content
-
Black Bean Beef and Asparagus
The savoury flavour of black bean sauce with the freshness of asparagus makes this an all-in-one...
-
Spring Vegetables and Penne
Laced with lemon, tossed with cheese and tumbled with spring-fresh asparagus, peas and parsley,...
-
Springestrone Soup
Whole wheat pasta and lima beans team up in this spring minestrone-style soup. Lima beans are...
-
Pasta with Brown Butter Tomatoes and Asparagus
Brown butter, or beurre noisette, is butter that is cooked until a golden hazelnut colour and...
