Grilled Vegetable Pasta Salad
To make this side dish a meal, add chopped up cooked chicken or shrimp to it.
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- Prep time
- 20 min
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- Servings
- 10 Servings
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- Serving size
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1 cup
Ingredients
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whole wheat rotini or penne pasta (uncooked)
- 2 cup
- 2 cup
-
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asparagus (ends trimmed)
- 1 lbs
- 454 g
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zucchini (sliced 1/4 inch thick lengthwise)
- 2
- 2
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small eggplant (peeled and sliced 1/2 inch thick lengthwise)
- 1
- 1
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large red bell pepper (seeded and cut in half lengthwise)
- 1
- 1
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nonstick cooking spray
- 1
- 1
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olive oil
- 1 1/2 tbsp
- 1 1/2 tbsp
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garlic (minced)
- 1 clove
- 1 clove
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dried oregano (chopped)
- 1 tbsp
- 1 tbsp
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salt (optional)
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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Directions
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Prepare an indoor or outdoor grill.
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Cook pasta according to package directions, omitting salt.
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Coat all of the vegetables with cooking spray and grill for 7-10 minutes, turning frequently.
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Remove vegetables from grill and dice.
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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.
Reviews
Write a Review-
Very good. Recommend. Allow plenty of time. Tasted spicy, maybe substituting fresh oregano by multiplying by three was too much. Cut recipe in half -- thought it would take too long to eat 10 servings. Satisfying recipe; a pasta-vegetable recipe that doesn't cry out for adding salty cheese. Bravo!