Tested till perfect Grilled Vegetable and Pasta Salad

Grilled Vegetable and Pasta Salad

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1eggplant
  • 2 2yellow zucchiniyellow zucchinis
  • 2 2green zucchinizucchinis
  • 3 large 3largecarrotcarrots
  • 1 1sweet red pepper
  • 1 1sweet yellow pepperyellow peppers
  • half halfspanish onionspanish onions
  • 8 oz 8ozasparagus spearasparagus spears
  • 1/3 cup 1/3cupwhite wine vinegar
  • 1/3 cup 1/3cupolive oil
  • 1 tsp 1tspDijon mustard
  • 2 2clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 3 cups 3cupsrotini pasta
  • 1/4 cup 1/4cupchopped fresh basil
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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.

Nutritional Information Per serving: about

cal 233 pro 5g total fat 10g sat. fat 1g
carb 33g fibre 5g chol 0mg sodium 243mg

% RDI:

calcium 4 iron 10 vit A 97 vit C 90
folate 30
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