TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
HERB GRILLED VEGETABLE PASTA SALAD
Enjoy this scrumptious salad made with veggies and pasta - perfect side in an Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 22
Number Of Ingredients 10
Steps:
- In large nonmetal dish or 2-gallon resealable food-storage plastic bag, mix dressing, Italian seasoning, bell pepper, zucchini, eggplant and onion; turn to coat. Cover, or seal bag; let stand 1 hour to blend flavors.
- Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain well; set aside.
- Heat gas or charcoal grill. Place vegetables in grill basket (grill "wok"), or place directly on grill rack; reserve dressing.
- Place grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning vegetables and brushing with dressing once, until tender.
- In large serving bowl, combine pasta with reserved dressing, salt and pepper. Dice vegetables; fold into pasta in bowl. Sprinkle cheese over top.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
PASTA AND GRILLED VEGETABLE SALAD
Grilling balsamic vinaigrette-coated veggies makes a pasta salad worth partnering with the best steaks or chops available for the grill.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Cook and drain pasta as directed on package.
- Place onion and carrots in large bowl; drizzle with about 1/4 cup of the dressing. Sprinkle with seasoned salt; toss to coat. Place vegetables in grill basket (grill "wok"), using slotted spoon; reserve dressing in bowl.
- Cover and grill onion and carrots 4 to 6 inches from medium heat 15 minutes, shaking basket or stirring vegetables occasionally. Add asparagus to dressing in bowl; toss to coat. Add asparagus to onion and carrots in grill basket. Cover and grill 8 to 10 minutes longer or until vegetables are crisp-tender.
- Add cooked pasta, grilled vegetables and artichoke liquid to remaining dressing in bowl. Drizzle with remaining 1/4 cup dressing; toss to mix. Stir in artichokes. Sprinkle with bacon.
Nutrition Facts : Calories 405, Carbohydrate 59 g, Cholesterol 5 mg, Fat 2, Fiber 6 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg
GRILLED VEGGIE AND ORZO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
- Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
- To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
- Serve immediately or keep at room temperature until ready to serve.
GRILLED-VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE
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
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.)
GRILLED VEGGIE PASTA SALAD
Make and share this Grilled Veggie Pasta Salad recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Dressing: In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing for the pasta.
- Vegetables and Pasta: Prepare outdoor grill with hot coals or heat gas grill. Lightly brush grill grid with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
- Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total. Brush the vegetables with additional dressing halfway through the grilling. Remove the vegetables from the grill and keep warm.
- In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Nutrition Facts : Calories 668.1, Fat 34.2, SaturatedFat 8.6, Cholesterol 29.9, Sodium 564.1, Carbohydrate 71, Fiber 6.4, Sugar 9, Protein 21.2
GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA
Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.
Provided by Kay Chun
Categories dinner, lunch, vegetables, appetizer, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium and oil the grates.
- On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
- Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
- Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.
GRILLED VEGETABLE PASTA SALAD
This is a sensational pasta salad that can be created in just 35 minutes. You can cut back on the oil by finely chopping the peppers and onion to create a light sauce with their natural juices.
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat barbecue to medium high. Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent from sticking to each other. Set aside.
- Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 teaspoons olive oil.
- In a bowl, toss the yellow pepper and asparagus with 2 teaspoons olive oil. Season the vegetables with 1/4 teaspoons each of the salt and pepper. Grill the yellow pepper and onion skewer until tender and charred, approximately 12 minutes. Grill the asparagus until lightly charred and tender-crisp, 4-8 minutes.
- Remove vegetables, let cool slightly. Finely chop the grilled pepper and onion. Chop asparagus into 1-inch pieces and set aside. In a large bowl, whisk together the remaining olive oil, salt and pepper as well as the vinegar and garlic paste and mustard. Mix in the onion, yellow pepper, asparagus, tomatoes, cheese, pasta and basil, coating all ingredients. Taste and adjust the seasoning, if necessary.
- Serve garnished with addition basil leaves.
Nutrition Facts : Calories 327.9, Fat 11.4, SaturatedFat 1.6, Sodium 330.7, Carbohydrate 48.2, Fiber 5.7, Sugar 5.7, Protein 10.5
More about "pasta and grilled vegetable salad recipes"
PASTA SALAD WITH GRILLED VEGETABLES, PARSLEY AND FETA …
From foodandwine.com
5/5 Category Pasta + NoodlesServings 8Total Time 25 mins
- Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.
- Meanwhile, brush the asparagus, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper. Grill the vegetables over moderately high heat: turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.
- Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.
- In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.
GRILLED VEGETABLE PASTA SALAD RECIPE - TODAY.COM
From today.com
Ratings 130Category Salads,Side Dishes
- Combine all ingredients into a container with an air-tight lid and shake vigorously to mix. Refrigerate until ready to use.
- Cook pasta according to package directions. Once cooked strain and run under cold water to cool. Transfer the pasta to a large mixing bowl and combine all ingredients. Mix well and let sit overnight.
MARINATED VEGETARIAN PASTA SALAD! - RECIPETIN EATS
From recipetineats.com
GRILLED VEGETABLE PASTA SALAD - CANADIAN LIVING
From canadianliving.com
GRILLED VEGETABLE PASTA SALAD - SOBEYS INC.
From sobeys.com
GRILLED VEGGIE PASTA SALAD - BETTER HOMES & GARDENS
From bhg.com
SUMMER PASTA SALAD WITH GRILLED VEGETABLES - OUR …
From ourhappymess.com
10 BEST VEGETABLE PASTA SALAD RECIPES - YUMMLY
From yummly.com
LEMON BASIL PASTA SALAD RECIPE WITH VEGGIES - INSPIRED …
From inspiredtaste.net
GRILLED VEGETABLE PASTA SALAD | VEGAN - OVENTALES
From oventales.com
DELICIOUS GRILLED VEGETABLE PASTA SALAD RECIPE - PAULA DEEN
From pauladeen.com
Servings 10Total Time 10 mins
GRILLED VEGETABLE SALAD - DELICIOUS SUMMER SALAD
From toriavey.com
15 GRILLED VEGETABLE SALADS EVEN PICKY EATERS WILL LOVE
From allrecipes.com
GRILLED VEGETABLE AND PASTA SALAD - CANADIAN LIVING
From canadianliving.com
GRILLED VEGGIE PASTA SALAD RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
EASY SUMMER PASTA SALAD WITH GRILLED VEGETABLES - VEGAN RICHA
From veganricha.com
THE BEST EASY PASTA SALAD - SWEET CS DESIGNS
From sweetcsdesigns.com
GRILLED VEGETABLE PASTA SALAD | NESTLé RECIPES
From nestlerecipescaribbean.com
PASTA SALAD WITH GRILLED VEGETABLES | LIVING LOU
From livinglou.com
GRILLED VEGETABLE PASTA SALAD - BUDGET BYTES
From budgetbytes.com
PASTA SALAD WITH GRILLED VEGETABLES AND TOMATO DRESSING - RICARDO
From ricardocuisine.com
THE BEST PASTA SALAD RECIPES - SPEND WITH PENNIES
From spendwithpennies.com
GRILLED VEGETABLE PASTA SALAD - REAL HOUSEMOMS
From realhousemoms.com
GRILLED VEGETABLE PASTA SALAD - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
GRILLED VEGETABLE PASTA SALAD | FOODLAND
From foodland.ca
GRILLED VEGETABLE ORZO PASTA SALAD - SKINNYTASTE
From skinnytaste.com
GRILLED SUMMER VEGETABLE PASTA SALAD - SOULFULLY MADE
From soulfullymade.com
LUDLUM FOOD MART - RECIPE: GRILLED VEGETABLE PASTA SALAD
From ludlumfoodmart.iga.com
MEDITERRANEAN STYLE PASTA SALAD WITH GRILLED SUMMER VEGETABLES
From cookingcurries.com
GRILLED VEGETABLE-PESTO PASTA SALAD RECIPE | MYRECIPES
From myrecipes.com
GRILLED-VEGETABLE PASTA SALAD | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
GRILLED VEGETABLE PASTA SALAD – MY ROI LIST
From myroilist.com
BEST PASTA SALAD RECIPE EVER - SALADPROGUIDE.COM
From saladproguide.com
PASTA SALAD WITH GRILLED VEGETABLES - APRONANDSNEAKERS.COM
From apronandsneakers.com
GRILLED SUMMER VEGETABLE PASTA SALAD - GOYA.COM
From goya.com
GRILLED VEGETABLE PASTA SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GRILLED VEGETABLE PASTA SALAD - STRAWBERRY BLONDIE KITCHEN
From strawberryblondiekitchen.com
GRILLED VEGETABLE PASTA SALAD - WILL COOK FOR SMILES
From willcookforsmiles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love