Skip to content

Grilled Veggie Pasta Salad

29 Jul 2019
Grilled Veggie Pasta Salad Recipe

Grilled Veggie Pasta Salad Recipe

Serves 4 | One serving = ½ Starch, 3 Vegetables, ½ Fat, ¼ Free Exchange, ¼ Dairy


7 cups Roma (plum) tomatoes, cut into quarters

½ cup green onion, chopped

2 tsp. olive oil

2 Tbsp. balsamic vinegar

2 garlic cloves, minced

¼ tsp. fresh ground pepper

1 cup red pepper, cut into quarters

1 cup yellow pepper, cut into quarters

2 cups zucchini, with peel cut lengthwise into ¼" thick slices

1 cup cooked penne pasta (whole wheat)

⅛ cup (1 oz.) grated Parmesan cheese


Put tomatoes, green onion, olive oil, balsamic vinegar, garlic and ground pepper into a medium bowl and toss lightly. Transfer to an 8 by 8 inch foil pan lightly sprayed with cooking spray. Place pan on grill at medium heat and close lid. Grill for about 20 minutes, stirring occasionally until tomato is soft and juicy. Let cool. Remove tomato skins if desired and chop coarsely.

Barbecue peppers and zucchini on medium heat for 10 minutes, turning occasionally until grill marks appear and skins are slightly blackened. Let cool and chop into coarse pieces. Toss all ingredients gently with Parmesan cheese.

Chill and serve.

editor’s picksHerbal Magic

Book a FREE Consultation Now to Learn More!

Sign up to receive a complimentary consultation with our Lead Personal Health Coach. Have all your questions answered before making any decisions about joining the program.
Ask a Question
Notify Me