Zesty Grilled Zucchini Pasta Salad Recipes

ZESTY GRILLED ZUCCHINI PASTA SALAD

Zesty Grilled Zucchini Pasta Salad image

Recipe was printed on one of those recipe cards from the grocery store. I really liked the flavors of this dish and used it as a main dish by adding some grilled chicken too. I used an indoor grill pan but of course this would work on an outdoor grill too. Note 4-8 hours of marinading of veggies is needed to really get the flavors Hope you enjoy it too!

Provided by HokiesMom

Categories Vegetable

Time 4h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 medium zucchini, cut into 1/2 inch rounds
1 red onion, cut into thick wedges
1 large red bell pepper, seeded and cut into quarters
1/2 cup light balsamic vinaigrette
1 (14 ounce) package penne, pasta (tubular, use multi-grain or whole-wheat)
1/2 cup fresh parsley, chopped
salt and pepper
1 cup parmesan cheese, shredded

Steps:

Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally.
Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions).
Preheat grill to medium (300-350F/150-180C). Remove veggies from marinade and reserve marinade. Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces.
Drain pasta, transfer to a deep serving platter/dish. Spoon veggies over pasta and drizzle with reserved marinade. (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies).
Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead) and sprinkle with parsley and Parmesan. Serve immediately.

Nutrition Facts : Calories 513.4, Fat 9.9, SaturatedFat 4.8, Cholesterol 22, Sodium 403.9, Carbohydrate 89.8, Fiber 14, Sugar 6.8, Protein 19.7

ZESTY CHICKEN PASTA SALAD

Zesty Chicken Pasta Salad image

Combining the coolness of a salad and the zesty seasonings of pizza, this salad is perfect for a summer get together. Megan Moore, Memphis, Tennessee

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 14 servings.

Number Of Ingredients 15

Ingredients

1 package (12 ounces) tricolor spiral pasta
2 cups cubed part-skim mozzarella cheese
2 cups cubed cooked chicken
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe olives, drained
6 green onions, sliced
1 package (3-1/2 ounces) sliced pepperoni, halved
1/2 cup canola oil
1/3 cup red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta. , In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving.

Nutrition Facts : Calories 300 calories, Fat 17g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 415mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

ZUCCHINI PESTO PASTA SALAD RECIPE BY TASTY

Zucchini Pesto Pasta Salad Recipe by Tasty image

Here's what you need: fresh basil leaf, fresh parsley, fresh chives, pine nuts, small garlic clove, lemon juice, kosher salt, vegetable oil, Walmart Zucchinis, spinach, red wine vinegar, penne pasta, medium lemon, caper, fresh mozzarella cheese, kosher salt, freshly ground black pepper, fresh basil

Provided by Walmart

Categories Dinner

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 cups fresh basil leaf, loosely packed
1 cup fresh parsley, loosely packed
½ cup fresh chives, cut into 2 in (5 cm) pieces, loosely packed
¼ cup pine nuts
1 small garlic clove
2 ½ tablespoons lemon juice
1 teaspoon kosher salt
½ cup vegetable oil
2 Walmart Zucchinis, medium, sliced in 1/4 in (6 mm) in rounds
1 cup spinach, roughly chopped, loosely packed
1 tablespoon red wine vinegar
1 lb penne pasta, cooked according to package instructions, drained, and still warm
1 medium lemon
1 ½ tablespoons caper
6 oz fresh mozzarella cheese, torn into bite-size pieces
¼ teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
¼ cup fresh basil, torn

Steps:

Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1-2 minutes.
Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1-1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel-lined plate to drain, blotting away any excess oil.
Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
Enjoy!

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