Filed Under: Child, Pregnancy, School Lunch, Side, snack, Starter, Under 30 Mins, Vegetables

Grilled Vegetable Pasta Salad

The perfect hot weather dish, this pasta salad can serve a crowd or provide enough leftovers for the next day's lunch. Sub the vegetables with whatever is in season.

June 24th, 2010

By Leeanne Wright

Prep Time
Prep to table time: 25 minutes
  • 1 cup fresh coarsely chopped Italian parsley
  • 1 large garlic clove
  • 2 tbsp maple syrup
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/4 cup olive oil + extra for grilling
  • 31/2 cups fusilli pasta, uncooked
  • 2 large ears fresh corn, husked
  • 2 large zucchinis, trimmed and cut into 4 lengthwise strips
  • 1 large red onion, sliced into 3 rounds
  • 1 pint cherry or grape tomatoes
  1. Pulse parsley, vinegar and garlic in food processor until parsley is finely chopped. With machine running, gradually add maple syrup, vinegar, mustard and olive oil. Season vinaigrette to taste with salt and pepper.

  2. Cook pasta according to package directions; drain, rinse under cold water and drain again. Transfer to large bowl and mix in a few spoonfuls of vinaigrette.

  3. Preheat barbecue to medium heat. Brush corn, zucchini and onion with oil. Sprinkle with salt and pepper. Grill vegetables, turning often, until cooked through and beginning to brown, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch pieces.

  4. Add corn kernels, zucchini, onion and tomatoes to pasta. Mix in remaining vinaigrette and toss to coat. Season to taste with salt and pepper. Serve at room temperature.

Nutrients Per Serving

(1/6 recipe) 362 calories, 13 g fat, 51 mg calcium, 281 mg sodium, 55 g carbohydrates, 4 g fibre, 9 g protein. Excellent source of thiamin, folate and vitamin C. Good source of riboflavin, niacin, magnesium and iron.

Grilled Vegetable Pasta Salad
Photography by Michael Graydon

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