Grilled Vegetable Pasta Salad

Grilled Vegetable Pasta Salad IMAGE Image by: Grilled Vegetable Pasta Salad IMAGE Author: Canadian Living

Grilled market-fresh veggies meet marinated olives and artichokes in this healthy dish made with whole wheat rotini. So chock full with taste and texture, carnivores won't complain about this vegetarian dish.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

Method

In large bowl, whisk together parsley, basil, oil, vinegar, garlic, salt and pepper; set aside.

Place mushrooms, onion and zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, 5 to 10 minutes. Cut mushrooms and onion into1/2-inch (1 cm) chunks. Cut zucchini crosswise into 1/2-inch (1 cm) thick slices. Add vegetables to bowl; toss to coat.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 10 to 12 minutes; drain and rinse.

Add pasta, tomatoes, artichokes and olives to vegetable mixture; toss to combine. Sprinkle with cheese.

Nutritional facts Per serving: about

  • Sodium 844 mg
  • Protein 21 g
  • Calories 613.0
  • Total fat 26 g
  • Cholesterol 5 mg
  • Saturated fat 4 g
  • Total carbohydrate 83 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Pasta Salad

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