Grilled Vegetable Pasta Salad

Photography, © Foodivine studio

  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In saucepan of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and rinse under cold water; drain again. Set aside.

Meanwhile, preheat barbecue to medium-high heat (about 375°F); grease grill. Brush zucchini, red pepper and onion with 1 tbsp of the oil; season with salt and pepper. Place vegetables on grill; close lid and cook, turning halfway through grilling time, until tender-crisp. Let cool and chop into pieces. 

In large bowl, whisk together remaining oil, vinegar, mustard and garlic; season with salt and pepper. Add pasta, grilled vegetables, white beans and basil; mix to coat well. 

Nutritional facts PER EACH OF 6 SERVINGS

  • Calories 425
  • Total fat 11 g
  • Saturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 250 mg
  • Total carbohydrate 67 g
  • Fibre 9 g
  • Sugars 5 g
  • Protein 15 g
  • Iron 4.7 mg
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Lunch & Dinner

Grilled Vegetable Pasta Salad