Let grilled vegetables and chilled pasta give your luncheon an Italian flavour, but with the classically Canadian overtones of cheddar cheese.
- Prep: 15 min
- Cooking: 10 min - 12 min
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchini
- 1/2 of a spanish onion
- 2/3 cup (160 mL) Balsamic Dressing
- 1 lb (450 g) penne or rotini
- 8 oz (250 g) Canadian Old Cheddar cheese cubed
- Chopped parsley
- Balsamic Dressing
- 1/3 cup + 2 tsp (90 mL) vegetable oil
- 1/3 cup (80 mL) balsamic vinegar
- 2 tsp (10 mL) Dijon mustard
- 1 garlic clove minced
- 1/4 tsp (1 mL) sugar
Cook pasta according to directions on package and set aside.
Remove core and cut peppers into quarters. Cut zucchini and onion into 3/4 inch (2 cm) slices. Brush vegetables lightly with some of the Balsamic Dressing and barbecue over medium heat until vegetables are cooked as desired.
Cut all vegetables into chunks. Combine vegetables, cooked pasta and all but 1/2 cup (125 mL) of the cheese with remaining Balsamic Dressing. Add salt and pepper to taste. Top with reserved cheese and parsley.
In screw-top jar mix all ingredients. Cover and shake well. Add salt and pepper to taste.
Makes about 2/3 cup (160 mL)
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Top 5 Nutrients
|Calcium:||46 % / 509 mg|
|Vitamin C:||241 %|