Grilled Vegetable Pasta Salad

This grilled pasta salad is a tasty departure from your standard salad.

July 16, 2012

Serves: 6
Prep: 10 min
Cook: 15 min
Total: 25 min


  • 1/2 lb baby zucchini, halved
  • 1/2 lb eggplant, cut into 1/3"-thick rounds
  • 1/2 lb red onions, cut into 1/4"-thick slices
  • 1/2 lb cellentani or rotini
  • 1/2 C basil pesto
  • 3 tbsp sliced, dry-packed sun-dried tomatoes
  • 3 tbsp pine nuts, toasted

1. Prepare lightly oiled grill for medium heat (or use grill pan). Coat zucchini, eggplant, and onions on both sides with olive oil spray, and season with salt and pepper to taste. Grill vegetables (in batches if necessary), turning, until golden brown and tender, about 6 minutes.

2. Transfer to cutting board and cut into bite-size pieces.

3. Cook pasta per package directions.

4. Drain and immediately toss in serving bowl with pesto, tomatoes, and grilled vegetables. Season to taste with salt and pepper. Sprinkle with pine nuts.

Nutritional Facts per serving:
Calories: 307.3
Fat: 13.2 G
Saturated fat: 2.9 G
Cholesterol: 6.7 Mg
Sodium: 167.9 Mg
Carbohydrates: 37.8 G
Total sugars: 4.7 G
Dietary fiber: 4.4 G

Courtesy of Rodale Healthy Recipe Finder.

Next Up From Rodale's Organic Life

15 Things You Didn't Know You Could Freeze
Go beyond leftovers, and use your freezer to reduce your kitchen waste.
5 Delicious Things To Make With A Homemade Bread Fail
There’s still hope for a loaf gone bad, whether it didn’t rise or it just came out looking a deflated football.
DIY Cracker Jacks
Maple syrup and maple sugar sweeten the peanuts and popcorn in this movie-night treat.