Healthy Pregnancy Cookbook
Grilled Veggie Pasta Salad
Ingredients
2 Tbs red wine vinegar
2 Tbs water
3/4 tsp salt
1/2 tsp minced garlic
1/8 tsp pepper
2 tsp olive oil
2 1/2 cup tomatoes, chunked
cooking spray
1 red pepper, cored and cut into wide strips
2 zucchini, sliced into long strips
1 yellow squash, sliced into long strips
1 large red onion, sliced into 1/2" rounds
4 cup uncooked pasta
water
1/2 cup fresh basil, chopped
Procedure
- Whisk vinegar, water, salt, garlic, pepper, olive oil and tomatoes in large bowl. Let set 30 minutes.
- Boil water, cook pasta
- Meanwhile, spray vegetables with cooking spray. Grill or broil, turning as needed until slightly charred and tender (10-18 minutes depending on vegetable and thickness).
- Cut vegetables into bite-sized chunks. Add to cooked pasta. Mix with dressing. Serve at room temperature.
Serves 8. Per Serving: Calories 192; Calories from fat 19(10%); Fat 2g; Carbohydrates 37g; Sugar 3g; Fiber 3g; Protein 7g
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