Penne Salad with Grilled Vegetables
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Penne Salad with Grilled Vegetables
Penne Salad with Grilled Vegetables
1 (16- oz.) box Heartland Whole Wheat Penne Rigate
2 medium zucchini sliced in half lengthwise
2 red onion slices 1/2 -inch thick
1 each: red and yellow bell pepper seeded and quartered
2/3 cup Christopher Ranch Sun-Dried Tomato Pesto
1/2 cup Alessi White Balsamic Vinegar
1/3 cup extra virgin olive oil
1 tsp. garlic salt, or to taste
pepper to taste freshly ground
1 cup Parmesan cheese shredded
1/2 cup fresh basil sliced
Prep time: 20 minutes, Cook time: 16 to 20 minutes, Chill time: at least 1 hour

Cook penne pasta in boiling salted water for 10 minutes or until al dente; drain, then rinse with cold water. Drain again and place in a large bowl. While pasta boils, cook vegetables on a lightly oiled grill over high heat for 3 to 5 minutes on each side or until crisp-tender and lightly charred; remove from grill and let cool. Cut into bite-size strips and add to bowl with pasta. Stir together pesto, vinegar, oil and garlic salt. Pour over pasta and toss well to coat; season to taste with pepper. Stir in Parmesan cheese, then cover and refrigerate for at least 1 hour. Stir in basil just before serving.

Makes 8 servings.
Nutritional Information:
370 calories, 12 g protein, 14 g total fat (3.5 g sat., 0 g trans), 47 g carbohydrate, 6 g fiber, 5 g sugar, 10 mg cholesterol, 410 mg sodium, 8 points