Grilled Vegetable and Pasta Salad

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1 eggplant
  • 2 yellow zucchinis
  • 2 zucchinis
  • 3 large carrots
  • 1 red pepper
  • 1 yellow pepper
  • half spanish onion
  • 8 oz asparagus spears
  • 1/3 cup white wine vinegar
  • 1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 cloves of garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups rotini pasta
  • 1/4 cup chopped fresh basil

Method

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 facts <b>Per serving:</b> about

  • Sodium 243 mg
  • Protein 5 g
  • Calories 233.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 33 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 97.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable and Pasta Salad