Grilled Veggie-Pasta Salad

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

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

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

  • 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

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.

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.