Grilled Vegetable Pasta Salad (7 PTS) Recipe - Cooking Index
Grilled Vegetable Pasta Salad (7 PTS) Recipe - Cooking Index
| 10 | Bow tie pasta - (280g) | |
| 2 | Olive oil | |
| 8 | Asparagus - (225g) tough ends | |
| Trimmed | ||
| 1 | Yellow pepper - seeded, deveined | |
| And cut into 2-inch (5 cm) pieces | ||
| 1/4 cup | 59ml | White-wine vinegar |
| 1 | Sugar | |
| 1 | Garlic - minced | |
| 1 | Plus 1 tsp blue cheese - crumbled | |
| 1 1/2 cups | 93g / 3.3oz | Cherry tomatoes - halved |
| 1 | Any chopped fresh herb such as parsley - basil or chives | |
| (optional) | ||
| Salt and pepper to taste |
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 [[email protected]]
Source:
Weight Watchers
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