Pasta and Grilled Vegetable Salad

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.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Time Saver
If you don’t feel like cooking bacon, precooked bacon is available in the deli or meat department of your supermarket.
Serve With
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 405
    • (Calories from Fat 145 ),
  • Total Fat 16 g
    • (Saturated Fat 2 g,),
  • Cholesterol 5 mg;
  • Sodium 640 mg;
  • Total Carbohydrate 59 g
    • (Dietary Fiber 6 g,
  • Protein 12 g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.