Havarti and Grilled Vegetable Pasta Salad
- Course Salads
- Prep. Time 10 mins
- Cooking Time 20 mins
- Yields 4 servings
Preparation
What You Need
Instructions
Remove core and cut peppers into quarters.
Cut zucchini and onion into 3/4 inch (18 mm) slices. Brush vegetables lightly with some of the Balsamic Vinaigrette and barbecue over medium heat until vegetables are cooked as desired. Cut all vegetables into chunks.
Combine vegetables, pasta and all but 1/2 cup (125 mL) of the cheese with remaining Balsamic Vinaigrette. Add salt and pepper to taste. Top with reserved cheese and parsley.
Balsamic Vinaigrette:
Combine 6 tbsp (90 mL) vegetable oil, 5 tbsp (75 mL) balsamic vinegar, 2 tsp (10 ml) Dijon mustard, 1 clove garlic, minced and 1/4 tsp (1 mL) sugar in screw-top jar. Cover and shake well. Add salt and pepper to taste.
Makes about 2/3 cup (150 mL)
Preparation time: 5 minutes
Tips
* For a change of taste use Canadian Cheddar, Canadian Brick or Canadian Gouda cheese.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 430 CaloriesProtein: 23 g
Carbohydrate: 43 g
Calcium: 42 % / 463 mg
Fat: 19 g
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