Grilled Vegetable Pasta Salad

Grilled Vegetable Pasta Salad
Summary

To make this side dish a meal, add chopped up cooked chicken or shrimp to it.

  • Prep time
    20 min
  • Servings
    10 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 95

  • Total Fat 2.5g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
    • Total Sugars 3g
  • Protein 4g
  • Potassium 290mg
Ingredients

Ingredients

  • whole wheat rotini or penne pasta (uncooked)
    2 cup
  • asparagus (ends trimmed)
    1 lbs
  • zucchini (sliced 1/4 inch thick lengthwise)
    2
  • small eggplant (peeled and sliced 1/2 inch thick lengthwise)
    1
  • large red bell pepper (seeded and cut in half lengthwise)
    1
  • nonstick cooking spray
    1
  • olive oil
    1 1/2 tbsp
  • garlic (minced)
    1 clove
  • dried oregano (chopped)
    1 tbsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
Directions

Directions

  1. Prepare an indoor or outdoor grill.

  2. Cook pasta according to package directions, omitting salt.

  3. Coat all of the vegetables with cooking spray and grill for 7-10 minutes, turning frequently.

  4. Remove vegetables from grill and dice.

  5. Drain the cooked pasta and immediately add the diced grilled vegetables to the hot pasta. Add the olive oil, garlic, oregano, salt (optional), and ground black pepper and stir well to coat. Serve this dish warm or cold.

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