Grilled Veggie Pasta Salad

Yield: 4 Servings

Photo by BHG.com

Ingredients: 

• 1 small zucchini, halved lengthwise
• 1 red sweet pepper, stemmed, seeded, and quartered
• 1/2 small red onion, cut into 1/2-inch thick slices
• 1/2 pound asparagus, trimmed
• 3 tablespoons olive oil
• 4 cups cooked whole grain rotini pasta
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons fresh oregano, chopped
• Shredded Parmesan cheese (optional)

Directions:

1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan.

Nutrition Facts (Grilled Veggie Pasta Salad)
Per serving: 333 kcal cal., 12 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 152 mg sodium, 49 g carb., 5 g fiber, 6 g sugar, 9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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