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Grilled Veggie-Pasta Salad

Three ingredients to dinner? Sounds too good to be true, but it is!

Prep Time: 15 min
Total Time: 1 hour 35 min
Makes: 6 servings

(10 ratings)

Member Reviews (3)

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2/3	cup Italian dressing
4	cups fresh vegetables, 1-inch pieces
1	package (12 ounces) farfalle (bow-tie) pasta

Serve with...

Parmesan-White Bean Dip
Total Time: 15 min

1.	Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
2.	Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
3.	While vegetables are grilling, cook and drain pasta as directed on package.
4.	Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.

Time Saver

You’ll have the prep done in no time when you buy precut fresh veggies at a pay-by-the-pound salad bar.

Variation

Make it a main dish by tossing with grilled chicken or pork.

Nutrition Information:

1 Serving: Calories 345 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 240 mg; Total Carbohydrate 54 g (Dietary Fiber 4 g); Protein 9 g Percent Daily Value*: Vitamin A 66 %; Vitamin C 12 %; Calcium 2 %; Iron 14 % Exchanges: 3 Starch; 2 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Grilled Veggie-Pasta Salad

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