Best Grilled Veggie Pasta Salad Recipes
GRILLED CHICKEN, VEGGIE AND PASTA SALAD
Here's a spicy, simple pasta salad tossed with veggies and tender, spiced grilled chicken. And it serves 6 in under 30 minutes!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 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 VEGGIE-PASTA SALAD
Three ingredients to dinner? Sounds too good to be true, but it is!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 345, Carbohydrate 54 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg
GRILLED VEGGIE PASTA SALAD
Categories Pasta
Number Of Ingredients 9
Steps:
- baste veggies with balsamic vinagrette-- good seasons-- grill all veggies and tofu and cut up add veggies to pasta and add balsamic vinagrette -- serve warm or cold serve with parmesan cheese
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