Grilled Veggie Pasta Salad Food

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

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.

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.)

GRILLED VEGETABLE SALAD

Steps:

• Preheat grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
• In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

GRILLED VEGETABLE PASTA SALAD

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

GRILLED VEGGIE-PASTA SALAD

Steps:

• Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
• Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
• While vegetables are grilling, cook and drain pasta as directed on package.
• Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

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.

GRILLED SUMMER VEGETABLE PASTA SALAD

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.

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.

GRILLED VEGGIE PASTA SALAD

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.

GRILLED VEGETABLE PASTA SALAD

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.

GRILLED CHICKEN, VEGGIE AND PASTA SALAD

Steps:

• Heat grill to medium heat.
• Rub chicken with Dry Rub; grill 6 to 8 min. on each side or until done (165ºF). Cool completely.
• Cut chicken into bite-size pieces; place in large bowl.
• Add remaining ingredients; mix lightly.

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.

GRILLED VEGETABLE PASTA SALAD

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:

• 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.)