Grilled Vegetable Pasta Salad
Ingredients
- 2 medium yellow and/or green peppers, halved & seeded
- 1 medium eggplant, cut into 1/2″ thick slices
- 1 medium onion, sliced to 1/2″ thick slices
- 1/4 cup olive oil
- 8 oz. uncooked corkscrew pasta
- 12 cherry tomatoes, halved
- 1 6 oz. can black olives, drained
- 1/4 cup snipped fresh basil (or 1 tsp. dried)
- 3/4 cup reduced calorie Caesar salad dressing
- 1/4 cup parmesan cheese
Preparation
Brush surfaces of peppers, eggplant and onion with oil. Grill directly over hot coals till tender and slightly charred, allowing about 5 minutes on each side for peppers and 2-3 minutes per side for eggplant & onion, turning once. Cool vegetables. Peel skin from peppers. Cover and chill veggies till needed, up to 24 hrs. Cook pasta according to directions. Drain and cool .Coarsely chop the grilled veggies. Combine grilled vegetables, cooked pasta, tomatoes, olives and herb in large bowl. Add salad dressing. Toss gently to coat. Cover and chill salad for at least 2 hours or overnight. Before serving, sprinkle parmesan cheese on grilled pasta salad.
Tagged With Grilled Vegetable Pasta Salad
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