Grilled Vegetable Salad

Looking for grilled side dish? Then check out this delicious vegetable and pasta salad sprinkled with cheese.

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  • prep time 30 min
  • total time 30 min
  • ingredients 15
  • servings 6
 

Ingredients

4
cups uncooked radiatore (nuggets) pasta (8 oz)
4
medium tomatoes, chopped
3
tablespoons chopped fresh oregano leaves
2
cloves garlic, finely chopped
1/4
cup extra-virgin olive oil
1/4
cup white wine vinegar
1
teaspoon sugar
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
1
yellow bell pepper, quartered
1
red bell pepper, quartered
1
medium zucchini, halved
1
large onion, cut into 1/4-inch slices
Olive oil cooking spray
1/4
cup crumbled feta cheese (1 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. In 5-quart Dutch oven, cook pasta as directed on package. Drain and return to Dutch oven; cover to keep warm. In large bowl, toss tomatoes, oregano and garlic. In small bowl, mix oil, vinegar, sugar, salt and pepper. Add to tomato mixture; mix well. Set aside.
  • 2 Place bell peppers, zucchini and onion on ungreased cookie sheet. Spray vegetables with cooking spray. Lightly sprinkle with salt, if desired. Place vegetables directly on grill over medium heat. Cook uncovered 8 to 14 minutes, turning frequently. Remove vegetables from grill as they become crisp-tender. Coarsely chop vegetables. Add to tomato mixture; mix well. Add mixture to pasta in Dutch oven; toss gently. Spoon into serving bowl; sprinkle with cheese.
  • 1 Heat gas or charcoal grill. In 5-quart Dutch oven, cook pasta as directed on package. Drain and return to Dutch oven; cover to keep warm. In large bowl, toss tomatoes, oregano and garlic. In small bowl, mix oil, vinegar, sugar, salt and pepper. Add to tomato mixture; mix well. Set aside.
  • 2 Place bell peppers, zucchini and onion on ungreased cookie sheet. Spray vegetables with cooking spray. Lightly sprinkle with salt, if desired. Place vegetables directly on grill over medium heat. Cook uncovered 8 to 14 minutes, turning frequently. Remove vegetables from grill as they become crisp-tender. Coarsely chop vegetables. Add to tomato mixture; mix well. Add mixture to pasta in Dutch oven; toss gently. Spoon into serving bowl; sprinkle with cheese.

EXPERT TIPS

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Expert Tips

If using a charcoal grill for this recipe, the vegetables should be placed 4 to 6 inches from medium coals.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
410mg
410%;
Total Carbohydrate
44g
44%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
70%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.