Pasta Salad with Grilled Vegetables and Mint
Grilled, nutritious, and absolutely divine, this salad is the perfect dish for the summer.
Servings: 6 people
Calories: 229kcal
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
Serving: 0.75cup salad | Calories: 229kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 181mg | Fiber: 5g | Sugar: 3g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8