Wednesday, August 08, 2012

Grilled Vegetable Pasta Salad

Original Recipe: Kraft
red peppers, cut into small pieces
2 ears of corn on the cob (kernels need to be cut off the cob)   
1 zucchini, cut into bite sized pieces
1 170g bag of snap peas
3/4 cup of Italian Dressing     
3 cups rotini pasta, uncooked
4 green onions, thinly sliced
1 cup Cheddar cheese, shredded
Heat the stove to medium heat.

Mix the corn, snap peas, peppers and zucchini with 1/4 cup dressing; place in the pan and saute for 10 min. or until vegetables are crisp-tender, turning occasionally. Cool.     

Cook pasta as directed on package, drain.  Place in large serving bowl.
Add the vegetable mix to the cooked pasta as well as the remaining dressing, onions and cheese.  Mix carefully.

This salad I believe was meant to be served cold - but the kids were hungry so we ate it warm - not hot - and it was really good!  The next day I ate some leftovers straight from the fridge and it was also good, but I actually prefered the warm way.  Your choice! 

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