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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.
20 min prep time
10servings
1 cup
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Step-By-Step Instructions:
- Prepare an indoor or outdoor grill.
- Cook pasta according to package directions, omitting salt.
- Coat all of the vegetables with cooking spray and grill for 7-10 minutes, turning frequently.
- Remove vegetables from grill and dice.
- 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 95
-
Total Fat
2.5g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 5mg
-
Total Carbohydrate
16g
- Dietary Fiber 4g
- Total Sugars 3g
- Added Sugars 0g
- Protein 4g
- Potassium 290mg
- Phosphorous 0mg
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
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