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
- % Daily value*
-
Total Fat
2.5g
3%-
Saturated Fat
0.4g
2%
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
5mg
<1% -
Total Carbohydrate
16g
6%-
Dietary Fiber
4g
14% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
4g
-
Potassium
290mg
6%
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