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How to Make Grilled Vegetable Pasta Salad
To make this side dish a meal, add chopped up cooked chicken or shrimp to it.
15 min prep time
20 min cook time
10servings
1 cup
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Step-By-Step Instructions:
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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.
Nutrition facts
10 Servings
-
Serving Size
1 cup
- Amount per serving Calories 100
- % Daily value*
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Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 85mg 4%
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Total Carbohydrate
18g
7%
- Dietary Fiber 4g 14%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 4g
- Potassium 420mg 9%
Ingredients
whole wheat rotini or penne pasta (uncooked)
2 cup
asparagus (ends trimmed)
1 lbs
zucchini (sliced 1/4 inch thick lengthwise)
2 med
eggplant (peeled and sliced 1/2 inch thick lengthwise)
1 small
red bell pepper (seeded and cut in half lengthwise)
1 large
nonstick cooking spray
1 spray, 0.25g
olive oil
1 1/2 tbsp
garlic (minced)
1 clove
dried oregano (chopped)
1 tbsp
Kosher Salt (optional)
1/2 tsp
black pepper
1/2 tsp
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