GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
GRILLED SUMMER VEGETABLE PASTA SALAD
Grilled Summer Vegetable Pasta Salad is a mixture of delicious pasta mixed with the cream of the summer crops veggies. These crisp grilled vegetables along with rotini pasta are tossed in a light dressing and loaded with beautiful color and flavor.
Provided by Nikki Lee - Soulfully Made
Categories Sides
Time 30m
Number Of Ingredients 18
Steps:
- Cook pasta according to package instructions in salted water. Drain and let cool while cooking.
- Mix dressing ingredients together in a measuring bowl.
- Slice squash and onion into halves or large slices. Slice bell pepper into thick ringed slices. Leave corn and asparagus whole. Brush on or drizzle with olive oil and sprinkle with salt to taste.
- Set outdoor grill to high heat or cast iron grill over medium high heat. Grill until al dente or desired doneness. Remove and slice into bite sized chunks. Run knife down corn to remove kernels.
- In a large bowl toss pasta, vegetables, and dressing together.
- Top with feta cheese and tomatoes.
- Serve immediately warm or cover and refrigerate until serving.
Nutrition Facts : ServingSize 1 1 serving, Calories 264 kcal, Carbohydrate 30 g, Protein 10 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 467 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 8 g
GRILLED VEGETABLE PASTA SALAD
Grilled Vegetable Pasta Salad is the best summer side dish! Get out of the kitchen and into party mode with this delicious and easy recipe!
Categories Side Dish
Time 30m
Number Of Ingredients 14
Steps:
- Boil the pasta and cook according to directions on package until al dente. Drain and set aside to cool.
- Toss vegetables in 4 tablespoons of olive oil, salt, pepper, garlic powder, oregano, and basil until coated in oil and seasoning.
- Grill vegetables about 4 to 5 minutes per side. Grill time depends on the vegetable size and your grill, so keep an eye on them. Remove to a plate and allow to cool.
- Chop vegetables to bite-size pieces. Place pasta and veggies in a large bowl and toss to mix.
- Add salami and Parmesan cheese to bowl and toss again.
- In a small bowl, combine 3 tablespoons olive oil and balsamic vinegar.
- Pour over the pasta and toss. Sprinkle with chopped basil before serving, if desired. Serve immediately or cover and store in the fridge until ready to serve.
Nutrition Facts : Calories 378 kcal, Carbohydrate 21 g, Protein 15 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1435 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN
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
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
GARDEN VEGETABLE PASTA SALAD
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
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
This classic summer Grilled Vegetable Pasta Salad features smoky fire licked vegetables and a homemade creamy balsamic vinaigrette.
Provided by Beth - Budget Bytes
Time 50m
Number Of Ingredients 17
Steps:
- Wash the zucchini, yellow squash, and red bell pepper. Remove the stems from the zucchini, then cut them into large slices or pieces. Remove the seeds and stem from the bell pepper, then chop it into large pieces. Slice the red onion into thick slices.
- Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
- Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven's top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
- Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it's no longer steaming).
- While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, mayonnaise, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
- Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
- In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.
Nutrition Facts : ServingSize 1 Serving, Calories 377.83 kcal, Carbohydrate 49.5 g, Protein 8.66 g, Fat 16.41 g, Fiber 3.68 g, Sodium 300.23 mg
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 VEGETABLE ORZO SALAD
Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. -Danielle Miller, Westfield, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.
Nutrition Facts : Calories 260 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
GRILLED VEGETABLE PASTA SALAD
Transform dinner tonight with this pasta salad tossed with healthy, grilled vegetables. Penne pasta, grape tomatoes, red onion, asparagus and bell peppers get tossed in Paula's Vidalia Onion Peppercorn dressing before serving.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- In a square baking dish toss vegetables with 1 Cup of the Paula Deen Vidalia Onion Peppercorn Dressing and place in the refrigerator for 1 hour.
- While vegetables are marinating, cook pasta until firm to the bite and heat outdoor grill until medium hot.
- Note: If pasta is holding long, drizzle with canola oil and toss to coat. This will keep pasta separated.
- Working in batches, grill the peppers, asparagus and onion about 3 minutes per side until grill marks appear but vegetables are still firm.
- Remove the vegetables from the grill and cool slightly until you can cut the peppers, asparagus and onions into large pieces.
- In large bowl or on serving platter, toss together the cooked pasta, grilled vegetable pieces, and tomatoes and remaining 1/4 cup dressing. Toss in basil. Serve room temperature.
VEGETABLE VINAIGRETTE PASTA SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To prepare the vinaigrette, in a food processor, blend the carrots, zucchini, Dijon, apple cider vinegar, balsamic vinegar and salt until smooth. Next, slowly add the oil to emulsify, and then remove from the blender. Next, in a bowl, blend the pasta and half of the vinaigrette. Toss and add additional vinaigrette if desired. Once the pasta is thoroughly dressed, place on a serving dish, finish with Parmesan and serve.
GRILLED VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE
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.
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PASTA SALAD WITH GRILLED VEGETABLES, PARSLEY ... - FOOD & …
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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
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Ratings 123Category 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.
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From chefsavvy.com
Cuisine ItalianTotal Time 30 minsCategory SaladCalories 475 per serving
- Preheat grill to medium high heat. Spray the grill with nonstick cooking spray. Place veggies on the grill. The vegetables will take about 7-10 minutes to cook. The bell peppers will take the longest. Flip the vegetables half way through.
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Reviews 4Servings 6Cuisine AmericanCategory Side Dish
- Slice yellow squash or zucchini in half inch thick strips . Cut red bell pepper into about 3 inch wide strips. Slice the onions cross wise into ½ inch thick rounds. Lightly brush the grill with oil and grill the vegetables in batches over medium high heat. Cook on one side until the charred grill marks appear , turn and cook on the other side.
- Remove from the grill cool a little . Take the corn kernels off the cob and cut the remaining vegetables into into desired sizes
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5/5 (5)Total Time 30 minsCategory SideCalories 480 per serving
- In a medium bowl, whisk together the marinade ingredients. Add half the marinade (1/2 cup), to a gallon-size plastic baggie, reserving the rest for the dressing, and add the vegetables to the bag. Swish around until well combined and refrigerate for an hour or up to a day.
- Preheat a grill pan or grill on medium-high heat. Remove the vegetables from the marinade and grill, turning once 8 - 10 minutes. Corn will need to be turned a few times to cook evenly. Watch the vegetables as they cook and remove them as the are done, when they are crisp-tender. (Zucchini will be done first, with bell peppers taking the longest).
- While the vegetables are on the grill, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse under cold water.
- Once cooked, remove the vegetables from the grill and chop into 1 inch pieces. Run a sharp knife down the length of the corn cobs to release the kernels.
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- While grill is preheating and noodles are cooking, mix the vinaigrette. Whisk the olive oil with red wine vinegar, lemon juice, oregano, garlic, and salt. Toss noodles (while still warm) with vinaigrette and store in fridge until veggies are done.
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From food.com
Servings 26Total Time 50 minsCategory < 60 MinsCalories 171 per serving
- 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.
GRILLED VEGETABLE PASTA SALAD RECIPE - REAL SIMPLE
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Servings 4Total Time 30 mins
- Meanwhile, heat a grill pan over medium-high. Toss tomatoes, oregano, 1 tablespoon of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. (Do not clean bowl.) Place tomatoes in a single layer on hot grill pan, and grill, flipping once, until well marked and soft, 4 to 5 minutes per side. Combine grilled tomatoes, vinegar, ¼ cup of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a blender and process until smooth.
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- Brush veggies with olive oil and season with salt and pepper. Grill both sides until golden brown grill marks are achieved. The time will be different for each vegetable: onions 3-5 minutes each side; zucchini 2-3 minutes each side; bell peppers 5-7 minutes each side; jalapeno 3-4 minutes each side.
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5/5 (6)Calories 77 per servingServings 6
- To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray. Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.
- Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.
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From theoriginaldish.com
Reviews 2Estimated Reading Time 4 mins
- Preheat the grill over high heat. In a small saucepan, combine the wine, water, fennel seeds, and black peppercorns. Juice the lemon into the saucepan and drop in the lemon as well. Bring to a simmer. Add the artichoke hearts. Poach for about 4-5 minutes until tender. Remove the artichoke hearts and pat them dry. Add them to a mixing bowl, along with the zucchini. Toss the vegetables with oil, salt, and black pepper. Place the vegetables on the grill. Grill on both sides until slightly charred. Remove the vegetables from the grill. Slice the pieces of zucchini in half vertically. Let cool.
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