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Pasta and Grilled Vegetable Salad

Grilling balsamic vinaigrette-coated veggies makes a pasta salad worth partnering with the best steaks or chops available for the grill.

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Prep Time 25 min
Total Time 50 min
Servings 4

Ingredients

2: cups uncooked gemelli or rotini pasta (8 ounces)

1: small red onion, cut into thin wedges

1 1/2: cups baby-cut carrots

1/2: cup balsamic vinaigrette dressing

1/2: teaspoon seasoned salt

8: ounces fresh asparagus spears, cut into 2-inch pieces

1: jar (6 ounces) marinated artichoke hearts, drained and liquid reserved

2: slices bacon, crisply cooked and crumbled

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Directions

1 Heat coals or gas grill for direct heat. Cook and drain pasta as directed on package.
2 Place onion and carrots in large bowl; drizzle with about 1/4 cup of the dressing. Sprinkle with seasoned salt; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.
3 Cover and grill onion and carrots 4 to 6 inches from medium heat 15 minutes, shaking basket or stirring vegetables occasionally. Add asparagus to dressing in bowl; toss to coat. Add asparagus to onion and carrots in grill basket. Cover and grill 8 to 10 minutes longer or until vegetables are crisp-tender.
4 Add cooked pasta, grilled vegetables and artichoke liquid to remaining dressing in bowl. Drizzle with remaining 1/4 cup dressing; toss to mix. Stir in artichokes. Sprinkle with bacon.

EXPERT TIPS

Expert Tips

Before cutting the asparagus into pieces, wash it under cool running water to remove any sand. Then snap off the end of each stalk where it breaks naturally.

If you don’t feel like cooking bacon, precooked bacon is available in the deli or meat department of your supermarket.

Pair this deli-style salad with meat, or if you’re in the mood for a lighter meal, serve it as a main-dish salad along with sliced French bread.

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: 405
Calories from Fat: 145 ),

% Daily Value

Total Fat: 16 g; 16 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 5 mg; 5 %;
Sodium: 640 mg; 640 %;
Total Carbohydrate: 59 g; 59 %
(Dietary Fiber 6 g 6 % ),
Protein: 12 g; 12 %

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 12%;
Calcium: 8%;
Iron: 18%;

Exchanges:

3 1/2 Starch; 1 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 7/13/2006 2:40:57 PM REPORT ABUSE GrapeApe said:

Rating:

This was really good. It was raining out so I stir fried my veggies but it worked just fine. I think the combination of asparagus, onions, carrots, artichokes, etc. was quite tasty. You could probably also throw in some black or green olives or capers. I made my own balsamic vinaigarette and used tri-color spiral pasta. We had this with pork roast and corn on the cob.

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