Roasted Pepper Whole Wheat Pasta Salad
Roasted peppers and whole wheat pasta give this salad tons of flavor. The balsamic dressing is to die for too!
Servings: 8
Calories: 285kcal
Ingredients
- 8 oz uncooked whole wheat rotini or similar shape
- 1 medium green bell pepper
- 1 medium red bell pepper
- 2 cups grape tomatoes
- 1 medium zucchini
- 1 medium orange or yellow bell pepper
- 2 tbsp olive oil
DRESSING
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 clove garlic minced
- 1/2 cup olive oil
- Salt & pepper to taste
Instructions
- Cook pasta per package directions. Drain and rinse; set aside.
- Cut the peppers in half and remove seeds and ribs. Slice the zucchini about 1/4-inch thick. Place the peppers, zucchini and tomatoes in a large bowl and drizzle with the olive oil; toss to coat.
- Heat BBQ grill to high. Using a BBQ frying pan or grill pan, roast peppers, zucchini and tomatoes until they begin to char an blister. Remove from heat and let the veggies cool.
- Cut cooled peppers into strips about 1/4-inch. Mix the grilled veggies and the cooked pasta in a large bowl.
- To make dressing, combine the vinegar, mustard and garlic in a blender or small food processor. With blender running, slowly add the olive oil. Add any salt/pepper to taste.
- Drizzle desired amount of dressing over the pasta mixture.
- Refrigerate pasta salad until ready to serve.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 68mg | Calcium: 18mg | Iron: 1mg