Grilled Vegetable Salad

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

  • 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)
  • 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.
  • 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.
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