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Thursday, June 28, 2012
BBQ Veggie Pasta Salad
4 1/2 oz. (about 1 3/4 cups) uncooked high-fiber rotini pasta
1 red bell pepper, halved lengthwise, stem and seeds removed
1 red onion, ends removed, cut into 1/2-inch slices (rings intact)
1 zucchini, stem end removed, halved lengthwise
1 ear corn, husk removed
1/2 cup crumbled reduced-fat feta cheese
1/4 cup chopped scallions
1/4 cup fat-free ranch dressing
2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving
Cook pasta in a medium pot per package instructions, about 8 minutes. Drain and transfer to a large bowl.
Bring a grill sprayed with nonstick spray to medium heat. Place pepper halves, onion slices (rings intact), zucchini halves, and ear of corn on the grill. Grill for 6 minutes with the grill cover down, rotating corn halfway through.
Flip veggies. With the grill cover down, grill until fully cooked and blackened, about 6 more minutes, rotating corn halfway through.
Chop veggies and remove corn kernels from the ear. Add to the large bowl. Add feta cheese and scallions, and lightly toss to mix.
In a small bowl, mix ranch dressing with BBQ sauce. Add to the large bowl and toss to coat. Cover and refrigerate until chilled, about 1 hour. Enjoy!
MAKES 6 SERVINGS
HG Alternative! Cook your veggies on a grill pan, working in batches, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid.