Grilled Vegetable and Whole Wheat Pasta Salad Recipe

Name: Grilled Vegetable and Whole Wheat Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 2/3 cup sherry wine vinegar; 2/3 cup fresh orange juice; 6 Tbsp. fresh lemon juice; 6 Tbsp. fresh lime juice Safeway 3 ct For $1.00 thru 02/09; 1/4 cup Dijon mustard; 4 each garlic cloves, grated; 1-1/3 cups olive oil; 2/3 cup canola oil; 1/2 tsp. salt; 1/2 tsp. black pepper; Garlic Confit; 2 cups olive oil; 30 each garlic cloves; 4 each fresh thyme sprigs; 1/4 tsp. crushed red pepper; Pasta; - whole wheat penne pasta, uncooked; 2 Tbsp. olive oil; Vegetables Target 2 lb For $3.00 thru 02/06; 8 each portobello mushroom caps, cleaned; 2 each fennel bulbs, blanched, each cut into 6 wedges; 2 each zucchini, cut into 1/2-inch-thick slices; - asparagus spears, cut into 2-inch lengths; 2 each red onions, cut into 1/2-inch-thick slices; 2 each yellow squash, cut into 1/2-inch-thick slices; 1/2 cup Kraft Mayo Real Mayonnaise; 2 each large red bell peppers, roasted, peeled and cut into bite-size pieces; 2 each large yellow bell peppers, roasted, peeled and cut into bite-size pieces; 1/4 cup fresh chervil leaves, minced

Servings: persons

Vinaigrette
2/3 cup sherry wine vinegar
2/3 cup fresh orange juice
6 Tbsp. fresh lemon juice
6 Tbsp. fresh lime juice Safeway 3 ct For $1.00 thru 02/09
1/4 cup Dijon mustard
4 each garlic cloves, grated
1-1/3 cups olive oil
2/3 cup canola oil
1/2 tsp. salt
1/2 tsp. black pepper
Garlic Confit
2 cups olive oil
30 each garlic cloves
4 each fresh thyme sprigs
1/4 tsp. crushed red pepper
Pasta
- whole wheat penne pasta, uncooked
2 Tbsp. olive oil
Vegetables Target 2 lb For $3.00 thru 02/06
8 each portobello mushroom caps, cleaned
2 each fennel bulbs, blanched, each cut into 6 wedges
2 each zucchini, cut into 1/2-inch-thick slices
- asparagus spears, cut into 2-inch lengths
2 each red onions, cut into 1/2-inch-thick slices
2 each yellow squash, cut into 1/2-inch-thick slices
1/2 cup Kraft Mayo Real Mayonnaise
2 each large red bell peppers, roasted, peeled and cut into bite-size pieces
2 each large yellow bell peppers, roasted, peeled and cut into bite-size pieces
1/4 cup fresh chervil leaves, minced
1/4 cup fresh chives, minced
1/4 cup fresh parsley, minced

1
Vinaigrette: Beat vinegar, juices, mustard and garlic in large bowl with wire whisk until well blended.
2
Gradually add oils, beating constantly.
3
Add salt and black pepper; mix well.
4
Cover.
5
Refrigerate until ready to use.
6
Garlic Confit: Pour oil into small saucepan.
7
Add garlic, thyme and crushed red pepper.
8
Bring to boil on medium heat.
9
Reduce heat to medium-low; simmer 4 min.
10
Remove from heat.
11
Let stand 30 min.
12
(Garlic will be soft when pierced with tip of small knife.)
13
Set aside.
14
Pasta: Cook pasta as directed on package; drain.
15
Rinse, then drain again.
16
Place in large bowl.
17
Add oil; toss to coat.
18
Cool, then refrigerate while preparing vegetables.
19
Vegetables: Combine mushrooms, fennel, zucchini, asparagus, onions and yellow squash in shallow non-reactive pan.
20
Add 3-1/2 cups (825 mL) of the Vinaigrette (or 1-3/4 cups [425 mL] of the Vinaigrette for trial recipe); toss to coat.
21
Refrigerate 30 to 45 min.
22
to marinate.
23
Meanwhile, whisk mayonnaise into remaining 1 cup Vinaigrette ( or into remaining 1/2 cup Vinaigrette for trial recipe.
24
Cover.
25
Refrigerate until ready to use.
26
Drain vegetables; discard marinade.
27
Grill vegetables until crisp-tender.
28
Remove from grill; spread into single layer in full sheet pans.
29
Cool completely.
30
Cut into bite-size pieces.
31
Drain Garlic Confit; discard oil and thyme.
32
Add garlic to Pasta along with the grilled vegetables, roasted red and yellow peppers, remaining 1-1/2 cups (375 mL) Vinaigrette (or remaining 3/4 cup [175 mL] Vinaigrette for trial recipe), the chervil, chives and parsley; toss to coat.
33
Serve at room temperature.

3432

kcal

Calories

218

Fat

334

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: Vinaigrette, 2/3 cup sherry wine vinegar, 2/3 cup fresh orange juice, 6 Tbsp. fresh lemon juice, and more.

Yes, Grilled Vegetable and Whole Wheat Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetable and Whole Wheat Pasta Salad

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