Tested till perfect Grilled Vegetable Pasta Salad
Photography by Leila Ashtari

Grilled Vegetable Pasta Salad

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe3 out of 5 based on 7 ratings.
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  • Portion size 4


    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   
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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 Information Per serving: about

cal 613 pro 21g total fat 26g sat. fat 4g
carb 83g fibre 14g chol 5mg sodium 844mg

% RDI:

calcium 16 iron 32 vit A 19 vit C 37
folate 35
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