Paula deen's lean: grilled vegetable pasta salad

2 servings
15 min
20 min
Very Easy


Number of serving: 2
1 libra. WHOLE WHEAT penne pasta

2 cup grape tomatoes, halved

1 large red onion, peeled and cut into 1/2 thick wedges

1 libra. asparagus spears, trimmed

1 sweet green bell pepper, cored, seeded and cut in half

2 sweet red peppers, cored, seeded and cut in half

1-1/4 cup FAT FREE Vidalia salad dressing

10 fresh basil leaves, stacked, rolled and cut into thin strips

salt to taste


  • In a baking dish, toss the vegetables with 1 cup of dressing. Place in the refrigerator for one hour.
  • While veggies are marinating, cook pasta and heat up the grill.
  • Working in batches, grill the peppers, asparagus and onion (3 minutes on each side). Veggies should still be firm.
  • Remove the vegetables from the grill and cut into large pieces.
  • In a large bowl or serving platter, toss the veggies and pasta together.
  • Add the remaining 1/4 cup of dressing. Toss in the basil leaves.
  • Serve at room temperature.


Paula Deen's Lean: Grilled Vegetable Pasta Salad, photo 1
Paula Deen's Lean: Grilled Vegetable Pasta Salad, photo 2


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