Simple Italian Pasta Salad Recipe With Grilled Vegetables Food

ITALIAN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
• In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
• In a small bowl or measuring cup, mix the dressing ingredients together.
• Pour the dressing over the pasta and toss to coat.

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 SUMMER VEGETABLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
• While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
• Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
• Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

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.

SIMPLE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

SIMPLE ITALIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
• Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.

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.

GRILLED VEGETABLE PASTA SALAD

Steps:

• Heat barbecue to medium high. Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent from sticking to each other. Set aside.
• Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 teaspoons olive oil.
• In a bowl, toss the yellow pepper and asparagus with 2 teaspoons olive oil. Season the vegetables with 1/4 teaspoons each of the salt and pepper. Grill the yellow pepper and onion skewer until tender and charred, approximately 12 minutes. Grill the asparagus until lightly charred and tender-crisp, 4-8 minutes.
• Remove vegetables, let cool slightly. Finely chop the grilled pepper and onion. Chop asparagus into 1-inch pieces and set aside. In a large bowl, whisk together the remaining olive oil, salt and pepper as well as the vinegar and 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 addition basil leaves.