Best 2 Italian Grilled Vegetable Pasta Salad Recipes
In search of a delectable summer dish that combines the flavors of grilled vegetables with the heartiness of pasta? Look no further than the Italian grilled vegetable pasta salad. This vibrant and refreshing dish is a symphony of colors and tastes, featuring an array of grilled vegetables like zucchini, bell peppers, and eggplant, tossed with tender pasta, tangy dressing, and fresh herbs. It's the perfect companion for a light lunch, a delightful addition to a picnic, or a satisfying side dish at your next barbecue. So, grab your apron and let's embark on a culinary journey to create this irresistible Italian grilled vegetable pasta salad.
Here are our top 2 tried and tested recipes!
ITALIAN GRILLED VEGETABLE PASTA SALAD
Fire up the grill, and make use of those fresh vegetables from your garden or a favorite farmers' market to create an easy, one-of-a-kind pasta salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 27m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg
ITALIAN GRILLED VEGETABLE PASTA SALAD
Fire up the grill, and make use of those fresh vegetables from your garden or a favorite farmers' market to create an easy, one-of-a-kind pasta salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 27m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg
Tips:
- For the best flavor, use fresh, seasonal vegetables. Avoid vegetables that are wilted or bruised.
- Cut the vegetables into uniform pieces so that they cook evenly. Smaller pieces will cook faster than larger pieces, so adjust the cooking time accordingly.
- Use a variety of vegetables to create a colorful and flavorful salad. Some good options include bell peppers, zucchini, squash, mushrooms, and tomatoes.
- If you are using wooden skewers, soak them in water for at least 30 minutes before grilling. This will help to prevent them from burning.
- Brush the vegetables with olive oil before grilling. This will help them to brown and prevent them from sticking to the grill.
- Grill the vegetables over medium heat. This will help them to cook evenly without burning.
- Turn the vegetables occasionally so that they cook evenly on all sides.
- Once the vegetables are cooked, remove them from the grill and let them cool slightly. Then, toss them with your favorite dressing and serve.
Conclusion:
Italian Grilled Vegetable Pasta Salad is a delicious and healthy dish that is perfect for summer gatherings. The grilled vegetables add a smoky flavor to the salad, and the pasta provides a hearty base. This salad is also very versatile, so you can easily customize it to your own taste. For example, you can add different types of vegetables, or you can use a different type of dressing. No matter how you make it, Italian Grilled Vegetable Pasta Salad is sure to be a hit!
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