Tuscan Pasta Salad With Grilled Vegetables Recipes

TUSCAN PASTA SALAD

Steps:

• In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
• To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
• Drizzle the dressing over the pasta salad and serve.

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

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 and 6 minutes for the fennel. Let cool, then cut into small pieces.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
• Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.

SICILIAN GRILLED VEGETABLE SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
• Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

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.)

ITALIAN PASTA VEGGIE SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

ITALIAN GRILLED VEGETABLE PASTA SALAD

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.

GRILLED RATATOUILLE PASTA SALAD

Steps:

• Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
• Cook pasta according to package directions.
• Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
• Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

HERB GRILLED VEGETABLE PASTA SALAD

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.