Grilled Vegetable Pasta Salad

Grilled Vegetable Pasta Salad

Grilled market-fresh veggies meet marinated olives and artichokes in this healthy dish made with whole wheat rotini. So chock full with taste and texture, carnivores won't complain about this vegetarian dish.


1/3 cup (75 mL) each chopped fresh parsley and basil
1/4 cup (50 mL) red or white wine vinegar
1/3 cup (75 mL) extra-virgin olive oil
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
2 portobello mushrooms, stemmed and gills removed
1 red onion cut into 1/2-inch (1 cm) thick rounds
1 zucchini cut lengthwise into 1/4-inch (5 mm) thick strips
4 cups (1 L) whole wheat rotini
2 cups (500 mL) cherry tomatoes, halved
1 jar (6 oz/175 mL) marinated artichoke hearts, drained and rinsed
1/3 cup (75 mL) sliced pimiento-stuffed olives
1/4 cup (50 mL) shaved Parmesan cheese


In large bowl, whisk together parsley, basil, oil, vinegar, garlic, salt and pepper; set aside.

Place mushrooms, onion and zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, 5 to 10 minutes. Cut mushrooms and onion into 1/2-inch (1 cm) chunks. Cut zucchini crosswise into 1/2-inch (1 cm) thick slices. Add vegetables to bowl; toss to coat.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 10 to 12 minutes; drain and rinse.

Add pasta, tomatoes, artichokes and olives to vegetable mixture; toss to combine. Sprinkle with cheese.

Servings: 4

Tags: artichoke hearts, grilling, parmesan, pasta, tomatoes, vegetarian, vegetarian pastas

Nutritional Info

approx. per serving


pro21 g

total fat26 g

sat. fat4 g

carb83 g

fibre14 g

chol5 mg

sodium844 mg




vit A19%

vit C37%


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