Salt & Lavender · by Natasha★ 5.0 (2)
Grilled Vegetable Pasta Salad
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 30%
CARBS 74G70% OF CAL
5G FIBER0G ADDED6G INTRINSIC63G OTHER6G TOTAL SUGAR
FAT 8G16% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled summer vegetables tossed with pasta, garlic, lemon, basil, and Parmesan cheese. Light, fresh, and easy to make in large quantities for a crowd.
sideamericansalad🍲 stockpot🔥 oven♨️ grillvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups uncooked pasta (I used fusilli)
- Olive oil (divided)
- Garlic power
- Salt & pepper
- 1 bunch asparagus
- 2 small zucchini
- 2 cobs corn
- 1 yellow bell pepper
- Juice of 1/2 lemon + zest
- 2-3 cloves garlic (minced)
- 10 large leaves basil
- 1/4 cup parmesan cheese (or to taste)
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 30%
CARBS 74G70% OF CAL
5G FIBER0G ADDED6G INTRINSIC63G OTHER6G TOTAL SUGAR
FAT 8G16% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 180mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 79mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.