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.

Ingredients

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

Preparation

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

cal613

pro21 g

total fat26 g

sat. fat4 g

carb83 g

fibre14 g

chol5 mg

sodium844 mg

%RDI-

calcium16%

iron32%

vit A19%

vit C37%

folate35%

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