Grilled Vegetable Pasta Salad
This recipe makes 4 servings
|Per serving: about||-|
|total fat||26 g|
|sat. fat||4 g|
- 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.
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
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