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Grilled Vegetable Pasta Salad

To make this side dish a meal, add chopped cooked chicken or shrimp to it.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 cup

  • Calories 95
  • Carbohydrate 16 g
  • Protein 4 g
  • Fat 2.5 g
  • Saturated Fat 0.4 g
  • Sugar 3 g
  • Dietary Fiber 4 g
  • Cholesterol 0 mg
  • Sodium 5 mg
  • Potassium 290 mg

This Recipe Serves 10

Ingredients

2 cups whole wheat rotini or penne pasta, uncooked
1 pound asparagus, ends trimmed
2 zucchini, sliced ¼ inch thick lengthwise
1 small eggplant, peeled and sliced ½ inch thick lengthwise
1 large red bell pepper, seeded and cut in half lengthwise
Cooking Spray
1 ½ tablespoons olive oil
1 clove garlic, minced
1 tablespoon chopped oregano
½ teaspoon salt (optional)
½ teaspoon ground black pepper

Instructions

  1. Prepare an indoor or outdoor grill.
  2. Cook pasta according to package directions, omitting salt.
  3. Coat all of the vegetables with cooking spray and grill for 7-10 minutes, turning frequently.
  4. Remove vegetables from grill and dice.
  5. Drain the cooked pasta and immediately add the diced grilled vegetables to the hot pasta. Add the olive oil, garlic, oregano, salt (optional), and ground black pepper and stir well to coat. Serve this dish warm or cold.

MAKE IT GLUTEN-FREE: To make this recipe gluten-free, use gluten-free brown rice or quinoa pasta.

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