Grilled Romaine and Pasta Salad with Cheddar
Preparation time
20 minutes
Cooking time
8 – 10 minutes
Yield
4 – 6 servings
Nutritional information
Per serving
Energy:
292 Calories
Protein:
15 g
Carbohydrate:
28 g
Fat:
13 g
Fibre:
4.5 g
Sodium:
279 mg
Top 5 Nutrients
(% DV*)
Calcium:
21 % / 279 mg
Folate:
99 %
Vitamin C:
92 %
Vitamin A:
60 %
Selenium:
49 %
*percentage of daily value
Ingredients
- 1/2 cup (125 mL) Greek plain yogurt
- 1/4 cup (60 mL) Milk
- 1 minced clove garlic
- 2 tbsp (30 mL) capers drained and chopped
- Freshly ground pepper to taste
- 3 cups (750 mL) cooked fusilli or other short pasta
- 1 1/2 cups (375 mL) Canadian Medium Cheddar shredded
- 2 bell peppers
- 1 head of romaine lettuce quartered lengthwise
- 1 tbsp (15 mL) canola oil
Preparation
- Preheat grill to high heat.
- In a large bowl, mix yogurt, milk, garlic and capers. Season to taste, add pasta and half of Cheddar cheese. Reserve.
- Brush bell peppers and lettuce quarters with oil, then season with pepper. Cook peppers on grill for 4–5 minutes on each side and briefly grill lettuce quarters.
- Cut bell peppers into strips and add to pasta. Place grilled lettuce on plates, add pasta and sprinkle with remaining shredded cheese. Serve.
As a variation, add other grilled vegetables, such as zucchini, eggplant, mushrooms and red onions.
Cheese alternatives: Canadian Swiss cheese, Gouda, or Mozzarella.
For more great recipes, visit Dairy Farmers of Canada
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