Grilled Vegetable Pasta Salad With Parsley Vinaigrette Recipes

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GRILLED VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE



Grilled Vegetable Pasta Salad with Parsley Vinaigrette image

Provided by Food Network

Categories     side-dish

Yield 4-6 servings

Number Of Ingredients 14

2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons olive oil
1 cup finely chopped Italian parsley
1 garlic clove peeled
1 pound tri-colored fusilli pasta
1 1/2 tablespoons olive oil
1 small garlic clove, finely minced
2 tablespoons olive oil
2 large red bell peppers, seeded, cut in half
2 large ears fresh corn, husked
2 large zucchini, sliced (1/2-inch thick)
1 large red onion, sliced (1/3-inch)

Steps:

  • In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside. Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature.

GRILLED-VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE



Grilled-Vegetable Pasta Salad with Parsley Vinaigrette image

Categories     Salad     Food Processor     Herb     Pasta     Vegetable     Side     Vegetarian     Backyard BBQ     Corn     Zucchini     Summer     Grill     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup coarsely chopped fresh Italian parsley
3 tablespoons red wine vinegar
1 large garlic clove
1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
3/4 pound fusilli pasta
1 cup hickory smoke chips, soaked in water 30 minutes, drained
2 large ears fresh corn, husked
2 large zucchini, trimmed, halved lengthwise
1 large red onion, sliced into 3 large rounds

Steps:

  • Blend parsley, vinegar and garlic in processor until parsley is finely chopped, scraping down sides of bowl twice. With machine running, gradually add 1/2 cup olive oil. Season vinaigrette to taste with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Rinse under cold water and drain again. Transfer to large bowl. Mix in 2 tablespoons vinaigrette.
  • Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling.
  • Brush corn, zucchini and onion with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until cooked through and beginning to brown, turning often, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch pieces.
  • Add corn kernels, zucchini and onion to pasta in large bowl. Mix in enough vinaigrette to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

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