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Pasta and Grilled Vegetable Salad

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Betty Crocker Kitchens
Updated Oct 22, 2008
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Grilling balsamic vinaigrette-coated veggies makes a pasta salad worth partnering with the best steaks or chops available for the grill.

Pasta and Grilled Vegetable Salad

  • Prep Time 25 min
  • Total 50 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Heat coals or gas grill for direct heat. Cook and drain pasta as directed on package.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

405 Calories
16 g Total Fat
12 g Protein
59 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
405
Calories from Fat
145
Total Fat
16 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
640 mg
Potassium
490 mg
Total Carbohydrate
59 g
Dietary Fiber
6 g
Protein
12 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
12%
12%
Calcium
8%
8%
Iron
18%
18%
Exchanges:
3 1/2 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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