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Tag: pasta salad

Casaculinarian.com Classic Summer Sides “Tri-color Pasta Salad with Grilled Vegetables”

 

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Casaculinarian.com Classic Summer Sides

“Tri-color Pasta Salad with Grilled Vegetables”

Salad is for 4-6 as a side

Grilled Vegetables:

red bell peppers 3 cut into 2 inch squares

eggplant 1/4 skinned and sliced 1/4 inch circles

large yellow onion 1/2 sliced 1/4 inch circles

4 mushrooms whole

Brussel sprouts 8 cut in half

olive oil 2 tablespoons

balsamic vinegar 1 tablespoons

granulated garlic 1/4

teaspoon onion powder 1/4

salt and pepper for taste

In a large mixing bowl add all cut vegetables, seasonings, olive oil, and balsamic vinegar. Toss with a spoon to coat all pieces. Let marinate for 15 minutes. On an outdoor grill on medium heat cook all your vegetables and add back to bowl with the marinate. Coat the cooked vegetables with left over marinate. Grill all vegetables on medium heat on an outdoor grill. Let the vegetables rest.

Salad:

tri-color fusilli pasta 1/2 pound

olive oil 6 tablespoons

parmesan cheese 2 tablespoons

red wine vinegar 2 tablespoons

salt and pepper for taste

fresh oregano 6 leaves chopped

fresh basil 6 leaves chiffonade

fresh parsley chopped 1/2 teaspoon

Cook the pasta on medium heat until tender. Shock pasta with cold water and let water drain. Add to a mixing bowl. Chop all grilled vegetables in a Julienne cut. Add vegetables and the rest of the seasonings to the pasta. Mix well and serve… Yummy!

Warm Pasta Salad

warm pasta salad

penne pasta 1/2 pound

broccoli 1 head

sun dried tomatoes 1/4 cup

sliced black olives 1/4 cup

Portobello mushrooms roasted

baby spinach 1/2 cup

olive oil 1/4 cup

balsamic vinegar 1/8 cup

parmesan cheese 2 tablespoons

fresh garlic chopped 1 tablespoon

salt and pepper taste

fresh basil chopped 1 tablespoon

pesto garnish

Boil pasta Al dente, cool, drizzle with olive oil and set aside. Roast your mushrooms with salt pepper and olive oil. Cool and cut into strips. (Julienne) Blanch broccoli for nice green color and cut into small florets. Make sure sundried tomatoes are soft and tender if not boil with tablespoon of salt and cool. Cut into strips. (Julienne)

In a Sauce Pan add olive oil and garlic over low heat. When hot add vinegar. Add all vegetables, salt, and pepper. Shut heat. Add pasta and stir to coat and mix well. Add to your favorite serving bowl, sprinkle parmesan cheese and fresh basil on top. Finish by adding some pesto in a squeeze bottle and drizzling for garnish. Serve room temperature. Enjoy!

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