Each ingredient gets to shine in this simple pasta salad.
Grilled Vegetable Salad
- 3 Tbsp balsamic vinegar
- 7 Tbsp olive oil
- 1 Tbsp water
- 1 tsp jarred minced garlic
- 2 Tbsp cilantro, chopped
- 1½ tsp salt
- ¼ tsp pepper
- 2 cup whole-wheat rigatoni
- 2 yellow bell peppers
- 2 red bell peppers
- 2 zucchinis, halved
- 1 cup diced smoked Gouda cheese
In a jar, combine 3 Tbsp balsamic vinegar, 5 Tbsp olive oil, 1 Tbsp water, 1 tsp jarred minced garlic, 2 Tbsp chopped cilantro, ½ tsp salt, and ¼ tsp pepper.
Cook and drain 2 cups whole-wheat rigatoni.
Toss 4 (2 yellow, 2 red) bell peppers, quartered, and 2 halved zucchini with 2 Tbsp olive oil and 1 tsp salt. Grill, cool, and dice.
Toss with rigatoni, 1 cup diced smoked Gouda cheese, and dressing.
Serves 4. Per serving: 410 cal, 35g carbs, 25g fat, 15mg chol, 13g protein, 920mg sodium, 6g fiber