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| Grilled Vegetable Pasta Salad (7 Pts)
10 ounces of bow tie pasta, 280g
2 teaspoons of olive oil
8 ounces of asparagus, 225g tough ends trimmed
1 yellow pepper, seeded deveined and cut into 2-inch ; 5 cm pieces
1/4 cup of white-wine vinegar
1 teaspoon of sugar
1 clove garlic, minced
1 tablespoon plus 1 tsp blue cheese, crumbled
1 1/2 cups of cherry tomatoes, halved
1 tablespoon any chopped fresh herb such as parsley, basil or chives, optional
Salt and pepper to taste |
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1. Cook pasta according to package instructions; drain and toss with olive oil.
2. Lightly coat asparagus and peppers with cooking spray. Grill over medium-hot coals until tender, about 5 to 8 minutes depending on size. Flip peppers once during cooking. Turn asparagus occasionally so it cooks evenly on all sides. Remove vegetables from grill and let cool. Cut into bite-size pieces.
3. Combine vinegar, sugar, garlic and cheese in a small bowl. Toss together with pasta, grilled vegetables, tomatoes and herbs. Season with salt and pepper to taste. Let cool to room temperature before serving. Nutritional profile per serving: Calories 341.5, Protein 12g, Total fat 5g,Saturated fat 1g, Carbohydrate 60.5g, Fiber 3g, Cholesterol 2.5mg, Iron 3mg,Sodium 63.5mg, Calcium 36.9mg
Shared by: Patty McDuffy, Pattys diet recipes
MC Formatted by Mary [mnmpoms@ponyexpress.net]
NOTES : This recipe is designed for outdoor grilling, but to make it indoors, simply use a grill pan, or steam the asparagus and sauté the peppers in a skillet coated with cooking spray.
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