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.)
GRILLED VEGETABLE PASTA SALAD
To make this side dish a meal, add chopped up cooked chicken or shrimp to it.
Yield 10 Servings
Number Of Ingredients 11
Steps:
- Prepare an indoor or outdoor grill. (function() { var a="",b=[ "adid=ada-foodhub-3-138530396", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts :
GRILLED VEGETABLE ORZO PASTA SALAD
Steps:
- Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
- Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
- Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
- Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
- Toss with the remaining olive oil and vinegar and top with chopped basil.
Nutrition Facts : ServingSize 1 1/3 cups, Calories 267 kcal, Carbohydrate 39.5 g, Protein 6.5 g, Fat 9 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 4 g, Sugar 4.5 g
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 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
5 STEP GRILLED VEGETABLE PASTA
Steps:
- Preheat grill on high heat. Prepare pasta according to package instructions and set aside.
- Peel the red onion then slice into thick rounds. To keep the rounds intact while grilling, insert 2-3 toothpicks around the outside edge; set aside.
- While the grill is heating and pasta is cooking, whisk together olive oil, garlic, oregano, salt and pepper in a large mixing bowl. Add the vegetables to the bowl (peppers, eggplant and onion) and toss well to coat.
- Place vegetables on a single layer on the grill and cook until slightly charred and tender, about 5-6 minutes per side, flipping once. Keep the bowl and any reserved marinade next to your grill. When vegetables are done cooking, from the grill and place back in the bowl with the reserved oil mixture.
- When vegetables are cool enough to touch, remove from bowl and roughly chop into bite-sized pieces. Place back in the bowl with the reserved oil mixture along with the cooked pasta. Add cheese and basil then toss again. Check for seasoning and add salt and pepper to taste. Serve warm, room temperature or chilled.
Nutrition Facts : ServingSize 1 cup, Calories 322 kcal, Carbohydrate 51 g, Protein 10 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 58 mg, Fiber 5 g, Sugar 7 g
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
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 RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
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.
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.
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.
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.)
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GRILLED VEGGIE PASTA SALAD - BETTER HOMES & GARDENS
From bhg.com
4/5 (118)Calories 333 per serving
- Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
- Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings.
GRILLED VEGETABLE PASTA SALAD RECIPE - TODAY.COM
From today.com
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.
GRILLED VEGETABLE PASTA SALAD - SOBEYS INC.
From sobeys.com
2.5/5 (2)Total Time 35 minsServings 4Calories 330 per serving
- Heat barbecue to medium high. Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 tsp (5 mL) olive oil. In a bowl, toss the yellow pepper and asparagus with 2 tsp (10 mL) olive oil. Season the vegetables with 1/4 tsp (1 mL) each of the salt and pepper. Grill the yellow pepper and onion skewer until tender and charred, approx. 12 min. Grill the asparagus until lightly charred and tender-crisp, 4 to 8 min.
- Remove vegetables, let cool slightly. Finely chop the grilled pepper and onion. Chop asparagus into 1-in. (2.5 cm) pieces and set aside. In a large bowl, whisk together the remaining olive oil, salt and pepper, as well as the vinegar, 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 additional basil leaves.
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 + VIDEO - DELISH …
From delishknowledge.com
5/5 (1)Calories 281 per servingCategory Side Dish
- Bring a medium pot of salted water to a boil and add the orzo. Cook until just al dente according to package directions. Drain and lightly rinse. Place into a large bowl and set aside.
- Grill the asparagus spears, halved roma tomatoes and slice of onion until tender with a few char/grill marks. Remove from heat and chop the asparagus into 1″ pieces, tomatoes into bite size pieces and onion into a small dice.
- Add the vegetables into the bowl with the orzo. Whisk together the capers, lemon, dijon, maple syrup, salt and pepper. Slowly whisk in the olive oil to create a dressing, then toss with the vegetables and orzo. Add the herbs and toss again. Season to taste for salt and pepper.
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From toriavey.com
4.9/5 (16)Total Time 55 minsCategory SaladCalories 167 per serving
- Preheat your grill over a medium flame. Score the fleshy cut side of the zucchini and squash halves with a few small shallow slits. This will help them cook faster and more evenly. Brush the cut sides of the squash lightly with olive oil. Sprinkle lightly with salt.
- Put the zucchini, squash, asparagus, and corn on the hot grill and let them cook until they're tender and lightly charred. Flip the squash, zucchini and asparagus spears halfway through cooking; give the corn quarter turns every 4-5 minutes. The amount of time needed to cook each vegetable will be different-- the asparagus will be done first (don't let it burn), followed by the zucchini and squash, followed by the corn.
- Remove the vegetables from the grill as they become tender. They should all be done cooking after about 20 minutes.
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5/5 (1)Total Time 2 hrs 42 minsServings 6Calories 460 per serving
- Preheat grill to medium heat (300ºF to 350ºF). In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
- Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
- Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.
GRILLED VEGETABLE SALAD WITH PESTO DRESSING - FOOD & WINE
From foodandwine.com
Servings 8
- Light a charcoal grill or preheat the broiler. Brush the zucchini, squash, bell peppers, onions and eggplant with 1/2 cup of the olive oil and season with salt and pepper. Grill the vegetables in batches, turning occasionally, until tender and browned, about 12 minutes for the zucchini, squash and peppers and 20 minutes for the eggplant and onions. Transfer the vegetables to a platter as they are cooked and let cool.
- In a small skillet, toast the pine nuts until lightly browned, about 1 minute. In a food processor or blender, combine the basil with the garlic, lemon juice, water and pine nuts and pulse until finely chopped. With the machine on, slowly add the remaining 1/2 cup of olive oil and process until smooth. Add the Parmesan and pulse to blend. Season with salt and pepper. Drizzle the pesto dressing over the grilled vegetables and serve.
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- Bring water to a gentle boil. Add salt. Cook pasta according to package directions. Drain and set aside to cool.
- To make the dressing combine the lemon juice, extra-virgin olive oil, yellow mustard, shallot, garlic, salt and pepper in a jar with a tight-fitting lid.
- Combine the cucumber, bell pepper, red onion, corn, avocados, tomatoes, and feta cheese in a large serving bowl. Drizzle with dressing, sprinkle with salami, and garnish with a few cilantro leaves.
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Reviews 2Servings 6-8Cuisine AmericanCategory Main Course, Side Dish
- Chop all veggies and place them into a mixing bowl. Add olive oil, balsamic vinegar, parsley, salt, and pepper. Mix well and let them marinade while you prepare the grill.
- Place veggies into a veggie grilling basket and grill veggies until completely done, stirring from time to time. Once cooked, set aside.
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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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5/5 (1)Category Side DishCuisine AmericanTotal Time 30 mins
- Meanwhile, prepare your veggies. Slice the zucchini in half, and then slice each half lengthwise. Cut the yellow pepper in half and remove the seeds. Husk the corn. Coat the veggies with a light layer of olive oil, and then sprinkle them lightly with garlic powder and salt & pepper.
- Reduce grill to medium-high heat. Grill the corn for 10-12 minutes total (rotate it a few times) and the zucchini, peppers, and asparagus for three minutes each per side.
GRILLED VEGETABLE PASTA SALAD | FOODLAND
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- Heat barbecue to medium high. Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 tsp (5 mL) olive oil. In a bowl, toss the yellow pepper and asparagus with 2 tsp (10 mL) olive oil. Season the vegetables with 1/4 tsp (1 mL) each of the salt and pepper. Grill the yellow pepper and onion skewer until tender and charred, approx. 12 min. Grill the asparagus until lightly charred and tender-crisp, 4 to 8 min.
- Remove vegetables, let cool slightly. Finely chop the grilled pepper and onion. Chop asparagus into 1-in. (2.5 cm) pieces and set aside. In a large bowl, whisk together the remaining olive oil, salt and pepper, as well as the vinegar, 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 additional basil leaves.
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