Herb Grilled Vegetable Pasta Salad

  • Prep Time 40 min
  • Total Time 1 hr 40 min
  • Servings 22

Ingredients

Ingredients

1 1/4
cup balsamic vinaigrette dressing
1
tablespoon Italian seasoning
1
medium green bell pepper, cut into 3 pieces
1
medium zucchini, cut in half lengthwise
1
medium eggplant (1 1/2 lb), cut lengthwise into 1/2-inch slices
1
medium onion, cut into 1/2-inch slices
1
package (16 oz) tricolor fusilli pasta
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup shredded Parmesan cheese

Directions

Directions

  • 1 In large nonmetal dish or 2-gallon resealable food-storage plastic bag, mix dressing, Italian seasoning, bell pepper, zucchini, eggplant and onion; turn to coat. Cover, or seal bag; let stand 1 hour to blend flavors.
  • 2 Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain well; set aside.
  • 3 Heat gas or charcoal grill. Place vegetables in grill basket (grill “wok”), or place directly on grill rack; reserve dressing.
  • 4 Place grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning vegetables and brushing with dressing once, until tender.
  • 5 In large serving bowl, combine pasta with reserved dressing, salt and pepper. Dice vegetables; fold into pasta in bowl. Sprinkle cheese over top.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
330mg
14%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
8%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.