WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

Grilled Veggie-Pasta Salad

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

Save and Share

false

( 12 Ratings)

12 Ratings

5 Stars 75%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

989cc962-40f5-4f5a-b3e5-a46864dbd106

Prep Time 15 min
Total Time 1 hr 35 min
Servings 0

Ingredients

2/3: cup Italian dressing

4: cups fresh vegetables, 1-inch pieces

1: package (12 ounces) farfalle (bow-tie) pasta

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

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

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 345
Calories from Fat: 110 ),

% Daily Value

Total Fat: 12 g; 12 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 5 mg; 5 %;
Sodium: 240 mg; 240 %;
Total Carbohydrate: 54 g; 54 %
(Dietary Fiber 4 g 4 % ),
Protein: 9 g; 9 %

% 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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 3 Reviews View All

Posted 5/21/2008 11:38:35 AM REPORT ABUSE thegink38 said:

Rating:

Made this for a brunch with lemon pepper chicken. So easy to do -- everything really cooks itself and doesn't require too much attention. Very tasty and it is filling enough as is. It seemed like the chicken was too much with it. Recommended as a filling side or a health lunch by itself. :)

This reply was: Helpful Inspiring