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