Pasta Salad with Grilled Vegetables

No ratings yet

Grill up your veggies for a distinct flavor!

Enjoy this clean eating pasta salad with fresh vegetables cooked in a healthy way! Grilling not only imparts a distinct flavor, but also allows us cook our vegetables with nothing between them and the heat! We used extra virgin olive oil, known for its high nutritional value, to dress our veggies, and balsamic vinegar to give it a rounder taste.

No ratings yet

Pasta Salad with Grilled Vegetables and Mint

Grilled, nutritious, and absolutely divine, this salad is the perfect dish for the summer.
Yield 6 people
Serving Size 0.75 cup salad
Course Dinner, Lunch, Salad
Cuisine Universal

Ingredients

  • 6 ounces short whole-wheat pasta like penne, farfalle, fusilli, mezze maniche
  • 1 zucchini sliced
  • 1/2 eggplant sliced
  • 1/4 cup preserved grilled peppers bottled, chopped
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 mint leaves fresh, finely chopped

Instructions

  • Over high heat, boil a pot of salted water. When it starts to boil, put the pasta. Cook according to the number of minutes indicated in the package or until they are al dente.
  • When they are cooked, put the pot under the faucet and rinse with cold water to stop the cooking. Drain then set aside in a bowl. Drizzle about a tablespoon of extra virgin olive oil so that they won't stick to each other.
  • While cooking the pasta, grill the vegetables. On a hot grill or griddle, cook the zucchini and eggplant.
  • When the vegetables are cooked through and already have grill marks, dice them.
  • In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt and ground pepper.
  • In a big serving bowl, mix together the pasta, vegetables, bottled peppers, and mint.
  • Pour the dressing on the pasta and mix carefully.
  • Serve at room temperature or cold.

Nutrition Information

Serving: 0.75cup salad | Calories: 229kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 181mg | Fiber: 5g | Sugar: 3g |
SmartPoints (Freestyle): 8
Keywords Diabetic-Friendly, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Because salads are very good for us, here are our other recipe suggestions for a healthy living:

Herby Lemony French Lentil Salad

Luscious Grilled Shrimp Salad in an Avocado Shell with a Spiced Yogurt Dollop

Skinny Fruit & Yogurt Salad

Asian Salad with Crispy Chicken

Warm Cauliflower Salad

Rainbow Salad with Honey-Lemon Dressing

Make sure you subscribe to our newsletter so you don’t miss out anything on Skinny Ms.

For more tasty recipes and healthy lifestyle tips, check out our Facebook page and follow us on Pinterest.

Have you heard of our our Skinny Ms. Recipe Collection e-cookbook? It’s a treasure of 101 most popular fan recipes that we took note of and compiled in one book. Have a look!

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating