Grilled Vegetable-Pesto Pasta Salad Recipe

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Grilled Vegetable-Pesto Pasta Salad
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Ingredients:

Directions:

  1. Preheat grill to medium heat (300ºF to 350ºF). In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
  2. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
  3. Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4458.23 Kcal (18666 kJ)
Calories from fat 1698.25 Kcal
% Daily Value*
Total Fat 188.69g 290%
Cholesterol 71.06mg 24%
Sodium 2361.87mg 98%
Potassium 777.59mg 17%
Total Carbs 542.39g 181%
Sugars 39.53g 158%
Dietary Fiber 76.5g 306%
Protein 190.6g 381%
Vitamin C 151.8mg 253%
Vitamin A 8.3mg 276%
Iron 447.1mg 2484%
Calcium 1257.9mg 126%
Amount Per 100 g
Calories 253.47 Kcal (1061 kJ)
Calories from fat 96.55 Kcal
% Daily Value*
Total Fat 10.73g 290%
Cholesterol 4.04mg 24%
Sodium 134.28mg 98%
Potassium 44.21mg 17%
Total Carbs 30.84g 181%
Sugars 2.25g 158%
Dietary Fiber 4.35g 306%
Protein 10.84g 381%
Vitamin C 8.6mg 253%
Vitamin A 0.5mg 276%
Iron 25.4mg 2484%
Calcium 71.5mg 126%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 104.1
    Points
  • 119
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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