Grilled Vegetable Pasta Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 613 |
| pro | 21 g |
| total fat | 26 g |
| sat. fat | 4 g |
| carb | 83 g |
| fibre | 14 g |
| chol | 5 mg |
| sodium | 844 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 32 |
| vit A | 19 |
| vit C | 37 |
| folate | 35 |
- Portion size: 4
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.
Ingredients
-
1/3 cup (75 mL) each chopped fresh parsley and basil
1/4 cup (50 mL) red or white_wine_vinegar
1/3 cup (75 mL) extra-virgin olive_oil
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
2 portobello_mushrooms, stemmed and gills removed
1 red onion, cut_into 1/2-inch (1 cm) thick rounds
1 zucchini, cut lengthwise into 1/4-inch (5 mm) thick strips
4 cups (1 L) whole wheat rotini (12 oz/375 g)
2 cups (500 mL) cherry_tomatoes, halved
1 jar (6 oz/175 mL) marinated artichoke hearts, drained and rinsed
1/3 cup (75 mL) sliced pimiento-stuffed olives
1/4 cup (50 mL) shaved Parmesan cheese
Preparation
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.
Source : Canadian Living Magazine: August 2008
