Herb Grilled Vegetable Pasta Salad

Herb Grilled Vegetable Pasta Salad

Enjoy this scrumptious salad made with veggies and pasta - perfect side in an Italian cuisine.

Prep Time

40

Minutes

Total Time

1:40

Hr:Mins

Makes

22

servings

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
  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.
Makes 22 servings (1/2 cup each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 330mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.