Pasta Salad with Grilled Vegetables

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Category : Pastas/Risottos

Recipe : Pasta Salad with Grilled Vegetables

Grilled vegetables add so much flavor to this salad that you don't need a heavy
dressing.

Makes 8 servings

12 ounces ziti or penne pasta
1/2 cup finely chopped onion
1 medium zucchini, cut lengthwise into 1/2" slices
1/4 cup orange juice
2 tablespoons olive oil
1/2 small eggplant, cut lengthwise into 1/2" slices
1 tablespoon plain nonfat yogurt
1 teaspoon Dijon-style mustard
1 medium red bell pepper, quartered
1/4 teaspoon salt
Freshly ground black pepper, to taste
2 medium carrots, cut lengthwise into 1/4" slices

Prepare grill for a hot fire, using direct method (see Cooking Methods) .
Meanwhile, in large pot of boiling water, cook pasta 12-14 minutes, until tender.
Drain and place in serving bowl; set aside and keep warm.
Grill zucchini, eggplant, bell pepper and carrots about 8-10 minutes, turning
once, until slightly charred and fork-tender. Let cool; cut into bite-size pieces.
Add with onion to pasta.
In small bowl, whisk together juice, oil, yogurt, mustard, salt and black pepper.
Drizzle dressing over salad and toss well to coat. Divide evenly among 8 plates
and serve immediately.

SERVING (1 CUP) PROVIDES: 3/4 Fat, 1 Vegetable, 2 Breads, 5 Optional Calories.

PER SERVING: 219 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 98
mg Sodium, 39 g Total Carbohydrate, 3 g Dietary Fiber, 7 g Protein, 33 mg Calcium