Pasta Salad With Grilled Vegetables Recipes

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TUSCAN PASTA SALAD WITH GRILLED VEGETABLES



Tuscan Pasta Salad With Grilled Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler

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.)

PASTA AND GRILLED VEGETABLE SALAD



Pasta and Grilled Vegetable Salad image

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

2 cups uncooked gemelli or rotini pasta (8 ounces)
1 small red onion, cut into thin wedges
1 1/2 cups baby-cut carrots
1/2 cup balsamic vinaigrette dressing
1/2 teaspoon seasoned salt
8 ounces fresh asparagus spears, cut into 2-inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and liquid reserved
2 slices bacon, crisply cooked and crumbled

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



Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

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.

GARDEN VEGETABLE PASTA SALAD



Garden Vegetable Pasta Salad image

My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 26 servings (3/4 cup each).

Number Of Ingredients 23

1 pound fusilli or pasta of your choice
2 medium eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
1-1/2 cups (6 ounces) crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 tablespoons minced fresh parsley
PARMESAN VINAIGRETTE:
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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.)

PASTA SALAD WITH GRILLED VEGETABLES



Pasta Salad With Grilled Vegetables image

Make and share this Pasta Salad With Grilled Vegetables recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 38m

Yield 10 cups, 8 serving(s)

Number Of Ingredients 14

2 tablespoons red wine vinegar
2 tablespoons water
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
2 teaspoons extra virgin olive oil
3 ripe tomatoes, cut in 1/4-inch chunks
olive oil nonstick cooking spray
1 large red bell pepper, cored and quartered
2 medium zucchini, halved lengthwise (about 8 oz each)
1 medium yellow squash, halved lengthwise (about 8 oz each)
1 large red onion, sliced 1/2-inch thick
4 cups uncooked bow tie pasta, cooked according to directions,drained and rinsed,with running cold water
1/2 cup chopped fresh basil leaf

Steps:

  • Whisk Dressing ingredients in a large bowl.
  • Stir in tomatoes and let stand at least 20 minutes to extract juices.
  • Meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler.
  • Spray vegetables with cooking spray.
  • Grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes.
  • Remove to a cutting board.
  • Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half).
  • Add to bowl along with pasta.
  • Toss to mix and coat.
  • Serve at room temperature.

Nutrition Facts : Calories 119.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 16, Sodium 232.3, Carbohydrate 20.8, Fiber 2.7, Sugar 5.1, Protein 4.5

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN



Roasted Vegetable Pasta Salad With Grilled Chicken image

I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.

Provided by Lusil

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

1 1/2 cups yellow squash, julienne-cut
1 1/4 cups carrots, julienne-cut
1 cup sliced onion, vertically sliced
1 cup zucchini, julienne-cut
1 cup red bell pepper, julienne-cut
1 tablespoon olive oil
4 boneless skinless chicken breasts
1/2 teaspoon dried basil
1/2 teaspoon dry oregano
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 (12 ounce) box ziti pasta, cooked
2 tablespoons fresh basil, chopped
16 cherry tomatoes, halved
feta cheese, to garnish

Steps:

  • Preheat oven to 450 degrees.
  • Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
  • Prepare grill.
  • Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
  • Combine all ingredients for the vinaigrette, with a whisk.
  • Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.

Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5

ITALIAN GRILLED VEGETABLE PASTA SALAD



Italian Grilled Vegetable Pasta Salad image

Fire up the grill, and make use of those fresh vegetables from your garden or a favorite farmers' market to create an easy, one-of-a-kind pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 27m

Yield 8

Number Of Ingredients 7

1 small zucchini or yellow summer squash , cut into 1-inch slices
8 cherry tomatoes
1 medium onion, cut into eighths
1 package (8 ounces) fresh mushroom
1/2 cup reduced-fat Italian dressing
1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/3 cup cold water

Steps:

  • Toss zucchini, tomatoes, onion, mushrooms and dressing in large bowl until well coated.
  • Brush grill rack lightly with vegetable oil, or spray with cooking spray. Heat coals or gas grill for direct heat. Place vegetables on grill, using slotted spoon. Grill uncovered 4 to 6 inches from medium heat 4 to 5 minutes, turning once and brushing with remaining dressing in bowl, until crisp-tender. Refrigerate vegetables uncovered in single layer while making pasta.
  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Using same bowl with any remaining dressing, stir together Seasoning mix and cold water; set aside. Drain pasta; rinse with cool water. Shake to drain well. Cut grilled vegetables in half if desired; stir vegetables and pasta into seasoning mixture. Serve immediately, or refrigerate.

Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg

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MEDITERRANEAN STYLE PASTA SALAD WITH GRILLED SUMMER VEGETABLES
2017-08-03 In a large bowl, toss the cooked pasta, the grilled vegetables and corn, chopped Mezzetta Golden Greek Peperoncini, feta, mint and parsley. In a jar, shake well together, the …
From cookingcurries.com


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