FR
Menu

Grilled Veggie-Pasta Salad

  • Save Recipe
Grilled Veggie-Pasta Salad
  • Prep 15 min
  • Total 1 hr 35 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Three ingredients to dinner? Sounds too good to be true, but it is!
Aug 1, 2012

Ingredients

  • 2/3 cup (150 mL) Italian dressing
  • 4 cups (1 L) fresh vegetables, 1-inch/2.5 cm pieces
  • 1 package (12 oz/375 g) farfalle (bow-tie) pasta (about 6 cups/1.5 L)

Steps

  • 1
    Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
  • 2
    Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
  • 3
    While vegetables are grilling, cook and drain pasta as directed on package.
  • 4
    Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.

Expert Tips

  • Tip 1
    Time Saver: You will have the prep done in no time when you buy precut fresh veggies at a pay by the pound salad bar.
  • Tip 2
    Variation: Make it a main dish by tossing with grilled chicken or pork.

Nutrition Information

345 Calories, 12g Total Fat, 9g Protein

Nutrition Facts

Serving Size: 6 Servings
Calories
345
Total Fat
12g
Saturated Fat
2g
Cholesterol
5mg
Sodium
240mg
Dietary Fiber
4g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved