Grilled Vegetable Pasta Salad

60 10 servings, 1 cup (250 mL) each
Recipe By
(4) 2 Reviews
Prep Time
Total Time

10 servings, 1 cup (250 mL) each

The perfect summer salad when corn is in season

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Toss corn, peppers and zucchini with 1/4 cup dressing; place on barbecue grate. Grill 12 min. or until vegetables are crisp-tender, turning occasionally. Cool.
  • Meanwhile, cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well. Place in large serving bowl.
  • Cut kernels from corn ears. Add to pasta. Cut remaining grilled vegetables into 1/2-inch pieces. Add to pasta mixture with remaining dressing, onions, basil and cheese; mix lightly.

Special Extra

Add 1 finely chopped hot pepper to the salad.


  • 10 servings, 1 cup (250 mL) each

Healthy Living

  • Healthy Living

Diabetes Center

  • Carb Choices: 1 Carb Choice

Nutrition Bonus

Fire up the barbecue! Made with an assortment of grilled fresh vegetables, this delicious salad can be part of a healthful eating plan. And as a bonus, the colourful red peppers provide an excellent source of vitamin C.

Nutritional Information

Serving Size 10 servings, 1 cup (250 mL) each
Calories 230
% Daily Value
Total fat 7g
Saturated fat 2g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 34g
Dietary fibre 4g
Sugars 5g
Protein 8g
Vitamin A 10 %DV
Vitamin C 60 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lexy56 |

    great salad

  • miss_chickite_85 |

  • AileenDuncan |

    Excellent especially for vegetarians