Grilled Packet Pasta Toss Recipes

GRILLED SUMMER VEGETABLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
• While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
• Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
• Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

GRILLED ITALIAN SAUSAGES WITH PASTA AND VEGETABLES

Steps:

• Heat coals or gas grill for direct heat. Grill sausages 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until no longer pink in center.
• Brush bell pepper pieces with about 2 tablespoons of the dressing. Add to grill for last 10 minutes of cooking time, turning frequently, until crisp-tender.
• Meanwhile, cook and drain pasta as directed on package.
• Cut sausages into 1/2-inch slices; cut bell peppers into 1 1/2-inch pieces. Toss pasta, sausages, bell peppers, tomatoes and remaining dressing. Sprinkle with basil.

GRILLED POTATO PACKETS

Steps:

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

GRILLED CHICKEN PASTA TOSS

Steps:

• Pierce chicken pieces several times with fork. Place chicken in large resealable plastic bag or shallow glass dish. Add 1-cup Herb and Garlic Marinade seal bag or cover dish. Refrigerate at least 30 min (overnight is best). Remove chicken from marinade, reserving marinade. Grill chicken, 5 inches from heat source, 5 to 7 minutes on each side or until no longer pink in center, brushing halfway through cooking time with reserved marinade. Remove chicken from grill, slice.In skillet, heat 2 tablespoons oil. Add broccoli, pea pods and carrots sauté until crisp tender.In large bowl, combine vegetables, olives, hot noodles and chicken. Add remaining Herb & Garlic marinade and 1 tablespoon oil. Add just enough dressing to noodles to coat toss well.

GRILLED CORN & PASTA TOSS RECIPE

Steps:

• In a skillet, melt 2 tbsp each butter and olive oil over medium heat. Add kernels from 4 ears of grilled corn and 4 cloves of sliced garlic. Cook 5 minutes. Add 1/4 cup pine nuts. Add hot cooked pasta plus 1/4 cup pasta cooking water and 1/2 cup grated Parmesan, stir to create a sauce. Season with salt and pepper. Serve with grated Parmesan and chopped, fresh basil.

GRILLED CHICKEN BOW TIE PASTA SALAD

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
• Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
• Add pasta and broccoli, toss lightly.
• Sprinkle with Parmesan cheese and serve.

GRILLED PACKET PASTA TOSS

Steps:

• Heat grill. Mix tomatoes, onion, garlic and olive oil in a medium bowl. Transfer mixture to heavy-duty aluminum foil grill bag; seal bag.
• Place grill bag on grill over medium heat. Cover and cook 15 minutes or until onion is tender.
• While vegetables are grilling, cook and drain pasta as directed on package.
• To serve, place cooked pasta and grilled vegetables in large bowl with basil and prosciutto; toss. Season with plenty of black pepper and top with shredded Parmesan cheese, if you like.