Summery vegetable and spaghetti salad

Prep time: 20 min | Cook time: 20 min | Makes: 6 servings

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Ingredients - Directions
Nutritional Information

Summery vegetable and spaghetti salad

Prep time: 20 min | Cook time: 20 min | Makes: 6 servings
Summery vegetable and spaghetti salad

Spaghetti gives this pasta salad fun kid appeal, and adults will love the colour and flavour of grilled vegetables.  It’s good served warm or cold.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.

  • 4 oz (125 g) spaghetti, broken in smaller pieces
  • 2 carrots, sliced lengthwise
  • 1 eggplant (about 1 lb/500 g), sliced lengthwise
  • 1 each orange and yellow pepper, quartered
  • 1 zucchini, sliced lengthwise
  • 1 tbsp (15 mL) canola oil
  • 2 cobs of corn, husked
  • 3 tbsp (45 mL) apple cider or balsamic vinegar
  • 2 tbsp (25 mL) vegetable broth
  • 1 tbsp (15 mL) prepared basil pesto
  • Pinch freshly ground black pepper
  • 1/3 cup (75 mL) chopped fresh basil


  1. In pot of boiling water, cook spaghetti for about 8 minutes or until al dente. Drain and rinse with cold water. Drain well and place in large bowl.
  2. In another large bowl, toss carrots, eggplant and zucchini with oil to coat. Place on greased grill with cobs of corn over medium high heat for about 10 minutes, turning once or until vegetables are tender and golden.
  3. Place vegetables on cutting board and cut into bite size pieces; add to spaghetti. Cut kernels off cob of corn and add to salad.
  4. In a small bowl, whisk together vinegar, broth, pesto and pepper. Pour over vegetable mixture, add basil and toss to coat evenly.

Posted: August 2012

per serving

  • Calories: 180
  • Protein: 5 g
  • Total Fat: 4 g
    • Saturated Fat: 1 g
    • Cholesterol: 1 mg
  • Carbohydrates: 32 g
    • Fibre: 5 g
    • Sugars: 5 g
  • Sodium: 55 mg
  • Potassium: 363 mg

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Funding for this project has been provided by Agriculture and Agri-Food Canada through Growing Forward 2, a federal - provincial - territorial agreement.