Grilled Veggie Pasta Salad

Three ingredients to dinner? Sounds too good to be true, but it is!


6 servings


2/3 cup Italian dressing
4 cups fresh vegetables, 1-inch pieces
1 (12 ounce) package farfalle (bow-tie) pasta


Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.

Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.

While vegetables are grilling, cook and drain pasta as directed on package.

Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.

Additional Information

To make this salad a main dish, tossing with grilled chicken or pork.

Nutritional Information

1 Serving: Calories 345 (Calories from Fat 110); Total Fat 12 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 240 mg; Total Carbohydrate 54 g (Dietary Fiber 4 g); Protein 9 g

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