Grilled Vegetable Pasta Salad

Diabetes Appropriate
Egg-free
Nut-free
Heart-Healthy
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
10
Ready in
20 minutes

Ingredients

  • 1 large yellow squash, cut lengthwise into slices 1/2-inch thick
  • 1/2 fresh fennel bulb, cored, sliced ½-inch thick
  • 1/2 red or yellow bell pepper, seeded and quartered
  • 2 red onion slices, 1/2-inch thick
  • 1/4 cup extra virgin olive oil, divided
  • 1 (8-oz.) pkg. farfalle
  • 1 medium tomato, chopped
  • 2 tbsp. chopped fresh basil
  • Shredded Parmesan (optional)

Directions

Prep Time
10 minutes
Cook Time
10 minutes
Ready in
20 minutes
  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Brush squash, fennel, bell pepper and onion with 1 tablespoon of the oil. Season with salt and pepper to taste.
  2. Place vegetables on grill. Grill, covered, 10 to 12 minutes or until tender, turning occasionally. Remove from grill and transfer to a cutting board; let cool slightly.
  3. Meanwhile, cook pasta al dente according to package directions. Drain; transfer to a medium bowl.
  4. Chop grilled vegetables; add to pasta. Add tomato, basil and remaining oil; toss. Season with salt and pepper to taste, and sprinkle with Parmesan (if desired). Serve warm or chilled.

Nutritional Information

Serving Size
1
Per Serving
Calories 129, Calories Fat 51, Total Fat 5g, Saturated Fat 0g, Cholesterol 21mg, Sodium 21mg, Carbohydrate 16g, Protein 3g
Serving Size1
Calories129
Calories Fat51
Calories (fat) extra39
Total Fat5g
Total Fat (extra)9
Saturated Fat0g
Saturated Fat (extra)1
Cholesterol21mg
Cholesterol (extra)7
Sodium21mg
Sodium (extra)1
Carbohydrate16g
Carbohydrate (extra)5
Fiber1g
Fiber (extra)5
Sugars2g
Protein3g
Omega30g
Vitamin A126IU
Vitamin A (extra)3
Vitamin C12mg
Vitamin C (extra)22
Iron0mg
Iron (extra)5