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Grilled Veggie Pasta Salad
Grilled Veggie Pasta Salad

Pasta Salad
  • 1 small zucchini, halved lengthwise
  • 1 red sweet pepper, stemmed, seeded, and quartered
  • ½ small red onion, cut into 1/2-inch thick slices
  • ½ pound asparagus, trimmed
  • 3 tablespoons olive oil
  • 4 cups cooked whole grain rotini pasta
  • 1 Tablespoon balsamic vinegar
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh oregano, chopped
  • Shredded Parmesan cheese (optional)


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

Servings 4: 

Calories 333
Fat 12 g
Carbohydrates 49 g 
Protein 9 g
Fiber 5 g

Adapted from Better Homes and Gardens