GRILLED SAUSAGE KEBABS WITH PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium heat and coat with cooking spray. Thread 2 sausage halves and 1 whole baby bell pepper onto each of 8 metal skewers. Brush the kebabs with 1 tablespoon olive oil and grill, turning as needed and covering the pan halfway through cooking, until marked all over, about 20 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook as the label directs. Combine the 2 sliced baby bell peppers, the spinach, olives, garlic, basil and the remaining 2 tablespoons olive oil in a large bowl; toss to coat. Drain the pasta and immediately transfer to the bowl with the spinach mixture; toss to combine. Season with salt and pepper and top with the cheese. Serve the pasta salad with the kebabs.
Nutrition Facts : Calories 493, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 48 milligrams, Sodium 944 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 30 grams
PASTA SALAD KABOBS
Kids enjoy eating this and it is convenient for people to eat at a potluck. It does take time to put this together, but the presentation is lovely.
Provided by Andtototoo
Categories < 60 Mins
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the cheese tortellini, drain and rinse with cold water.
- Put the cooked tortellini, artichoke pieces, tomatoes, olives, broccoli and salami in separate containers.
- Add Italian dressing to each of the containers and stir to mix.
- Let the ingredients marinate for 1 hour.
- The salami should marinate in the fridge.
- When ready to make up the kabobs, take wooden skewers and thread them with the 6 ingredients (five if you want the kabobs to be vegetarian without the salami).
- You can vary what you put on the kabobs to make each one slightly different, or you can make each of them the same.
- To put the salami on the skewers, lightly fold each slice in half and then punch the skewer through the meat.
- As you finish the kabobs, put them in something like a one-layer cake pan (9" x 13").
- Cover the pan and chill in the fridge until serving time.
- You can do a similar kind of kabob using different kinds of fruit.
Nutrition Facts : Calories 538.3, Fat 25.5, SaturatedFat 4, Sodium 1975.6, Carbohydrate 73.4, Fiber 28.9, Sugar 11.2, Protein 20.7
PASTA SALAD ON A STICK
Provided by Food Network
Categories side-dish
Time 35m
Yield about 12 skewers
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil and cook the tortellini according to the package instructions, draining them 1 to 2 minutes before indicated on the package to keep them very al dente. Cool to room temperature before assembling.
- To assemble, start with a cherry tomato to hold everything securely on the skewer. Then add a tortellini, a slice of salami folded in quarters, another tortellini, an artichoke half, tomato, tortellini, salami slice and finally, another tortellini. Repeat with the remaining skewer ingredients.
- In a small bowl, whisk together the Italian dressing and mayonnaise. Arrange the skewers on a platter, drizzle with the dressing and serve.
PASTA SALAD WITH CREAMY HERB DRESSING
Creamy pasta salad with lots of flavor from all the fresh ingredients. I made it for a family potluck and it was a big hit, everyone loved it. The veggies can easily be substituted for whatever kind you like or have on hand. This just happened to be what I had in my fridge the day I made it.
Provided by Veggie Girl.
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To make dressing: Combine milk, mayonnaise, mustard, garlic, salt and pepper, stirring until smooth. Stir in finely chopped herbs. Gradually whisk in vinegar. Let stand for 10 minutes or until pasta is ready.
- To make salad: In large pot of boiling water, cook fusilli according to package. Drain pasta and rinse under running cold water until cool. In large bowl, combine pasta, veggies and dressing. Toss to coat and sprinkle with green onions. Allow to cool in refrigerator for at least 1 hour.
ANTIPASTO KABOBS
My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. -Denise Hazen, Cincinnati, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 40 appetizers.
Number Of Ingredients 6
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight., Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.
Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 315mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PICNIC SALAD SKEWERS
"These make-ahead kabobs are a fun way to serve a chilled salad," says Iola Egle of McCook, Nebraska. A homemade vinaigrette complements the tender potatoes, crisp peppers, cherry tomatoes and sliced zucchini.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender; drain., On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag., In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle with feta cheese if desired.
Nutrition Facts :
TORTELLINI SKEWERS
Pretty appetizer that is easy to make.
Provided by J Scholfield
Categories Appetizers and Snacks Antipasto Recipes
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
- Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated.
- Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 24.6 g, Cholesterol 23.7 mg, Fat 9 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 3.3 g, Sodium 258.8 mg, Sugar 1.2 g
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