Low Fat Pasta Salad with Grilled Vegetables Recipe

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Recipe Category: Lunch

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Low Fat Pasta Salad With Grilled Vegetables Recipe

Ingredients

  • :dressing
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons water
  • 3/4 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon pepper
  • 2 teaspoons extra-virgin alive oil
  • 3 ripe tomatoes, about 1 pound , cut in 1/4-inch chunks, 2 1/2 cups
  • olive oil non-stick cooking spray
  • 1 large red bell pepper, cored and quartered
  • 2 medium zucchini, about 6 ounces each , halved lengthwise
  • 1 medium yellow squash, about 6 ounces , halved lengthwise
  • 1 large red onion, sliced 1/2-inch, thick
  • 4 cups uncooked bow-tie pasta, 8 ounces , cooked according to directions

    • Method

  • Whisk Dressing ingredients in a large bowl.
  • Stir in tomatoes and let stand at least 20 minutes to extract juices.
  • Meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler.
  • Spray vegetables with cooking spray.
  • Grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes.
  • Remove to a cutting board.
  • Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half).
  • Add to bowl along with pasta.
  • Toss to mix and coat.
  • Serve at room temperature.
  • Makes 10 cups, 8 servings.
  • Per serving: 158 calories, 5 g protein, 30 g carbohydrate, 2 g fat, 0 mg cholesterol, 218 mg sodium
  • Exchanges: 1 1/3 starch, 1 1/2 vegetables, 1/2 fat.

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