Grilled Vegetable and Noodle Salad Grilled Vegetable and Noodle Salad

Romaine Hearts with Cucumber Ranch Dressing Image by: Romaine Hearts with Cucumber Ranch Dressing Author: Canadian Living

Arrange the veggies around the edge of the salad so guests can take what they like.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2005


Sun dried Tomato Noodles:


Cut zucchini diagonally into 1/4-inch (5 mm) thick slices. Core and cut red and yellow peppers into 8 pieces each. In bowl, toss together zucchini, peppers, oil, salt and pepper.

Place zucchini and peppers on greased grill over medium heat; close lid and grill, turning once, until tender, about 10 minutes. Let cool. Peel peppers, if desired.

Sun-Dried Tomato Noodles: In large pot of boiling salted water, cook linguine until tender but firm, about 8 minutes. Drain and rinse under cold water; drain well.

Meanwhile, in large bowl, whisk together sun-dried tomatoes, green onion, oil, vinegar, mustard, salt and pepper. Add linguine; toss together. Make-ahead: Cover and refrigerate pasta and vegetables separately for up to 3 hours.)

Add basil to pasta; arrange grilled vegetables and pasta on platter or in large bowl.

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

  • Sodium 385 mg
  • Protein 8 g
  • Calories 330.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 49 g


  • Iron 14.0
  • Folate 45.0
  • Calcium 3.0
  • Vitamin A 9.0
  • Vitamin C 90.0
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Grilled Vegetable and Noodle Salad