Havarti and Grilled Vegetable Pasta Salad
This is the Havarti and Grilled Vegetable Pasta Salad recipe.
- Prep: 10 min
- Cooking: 20 min
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchinis
- 1/2 of a Spanish onion
- Balsamic Vinaigrette
- 1 1/2 cups (375 mL) penne or bowtie pasta or other short pasta cooked, drained
- 8 oz (250 g) Canadian Havarti* cheese cubed
- Chopped parsley
- Balsamic Vinaigrette
- 1/3 cup (80 mL) vegetable oil
- 1/4 cup (60 mL) balsamic vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 clove garlic minced
- 1/4 tsp (1 mL) sugar
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Preparation
Remove core and cut peppers into quarters.
Cut zucchini and onion into 3/4 inch (18 mm) slices. Brush vegetables lightly with some of the Balsamic Vinaigrette and barbecue over medium heat until vegetables are cooked as desired. Cut all vegetables into chunks.
Combine vegetables, pasta and all but 1/2 cup (125 mL) of the cheese with remaining Balsamic Vinaigrette. Add salt and pepper to taste. Top with reserved cheese and parsley.
Balsamic Vinaigrette:
Combine vegetable oil, balsamic vinegar, Dijon mustard, garlic, minced and sugar in screw-top jar. Cover and shake well. Add salt and pepper to taste.
Makes about 2/3 cup (160 mL)Preparation time: 5 minutes
Tips
* For a change of taste use Canadian Cheddar, Canadian Brick or Canadian Gouda cheese.
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Nutritional information
Per serving| Energy: | 430 Calories |
| Protein: | 23 g |
| Carbohydrate: | 43 g |
| Fat: | 19 g |
| (% DV*) | |
|---|---|
| Calcium: | 42 % / 463 mg |
