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Grilled Veggie-Pasta Salad

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Grilled Veggie-Pasta Salad

Grilled Veggie-Pasta Salad

Grilled Veggie-Pasta Salad requires roughly 1 hour and 35 minutes from start to finish. Watching your figure? This vegan recipe has 2104 calories, 69g of protein, and 42g of fat per serving. This recipe serves 1. It works well as a main course. It will be a hit at your The Fourth Of July event. If you have farfalle pasta, dressing, vegetables, and a few other ingredients on hand, you can make it.

Instructions

1
Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
Ingredients you will need
VegetableVegetable
2
Heat coals or gas grill for direct heat.
Equipment you will use
GrillGrill
3
Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers.
Ingredients you will need
VegetableVegetable
MarinadeMarinade
Equipment you will use
Metal SkewersMetal Skewers
4
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.
Ingredients you will need
VegetableVegetable
MarinadeMarinade
Equipment you will use
GrillGrill
5
While vegetables are grilling, cook and drain pasta as directed on package.
Ingredients you will need
VegetableVegetable
PastaPasta
6
Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.
Ingredients you will need
VegetableVegetable
PastaPasta
Equipment you will use
SkewersSkewers
DifficultyExpert
Ready In1 h, 35 m.
Servings1
Health Score78
Dairy FreeVeganVegetarianVery Healthy
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesSalad
Occasions4th Of JulySummer
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