Wednesday, May 27, 2009

Grilled Vegetable Pasta Salad

Isn't it great how the first few barbecues of the season taste so good? Then as the summer months continue everyone seems to get bored with the burger and dog. About a year ago I received an email update from Weight Watchers. They had a whole list of yummy alternatives to the grilled burger. I have made this salad a few times and love it.

Grilled Vegetable Pasta Salad

POINTS® Value: 6
Servings: 4
Preparation Time: 25 min
Cooking Time: 12 min
Level of Difficulty: Easy
This recipe is designed for outdoor grilling, but to make it indoors, simply use a grill pan, or steam the asparagus and sauté the peppers in a skillet coated with cooking spray.

  • 10 oz uncooked bow ties
  • 2 tsp olive oil
  • 8 oz asparagus, tough ends trimmed
  • 1 medium yellow pepper(s), cut into 2-inch pieces
  • 1/4 cup white wine vinegar
  • 1 tsp sugar
  • 1 medium garlic clove(s), minced
  • 4 tsp blue cheese, crumbled
  • 1 1/2 cup cherry tomato(es), halved
  • 1 Tbsp parsley, or basil or chives, chopped (optional)
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste


  • Cook pasta according to package instructions; drain and toss with olive oil.

  • Preheat grill. Lightly coat asparagus and pepper with cooking spray. Grill over medium-hot coals until tender, about 5 to 8 minutes depending on size. Flip peppers once during cooking. Turn asparagus occasionally so it cooks evenly on all sides. Remove vegetables from grill and let cool; cut into bite-size pieces.

  • Combine vinegar, sugar, garlic and cheese in a small bowl. Toss together with pasta, grilled vegetables, tomatoes and herbs. Season with salt and pepper to taste. Let cool to room temperature before serving.
Recipe and Photo from Weight Watchers.

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