June 24th, 2010
By Leeanne Wright
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.
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.
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.
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.
(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.