4 Tasty Pasta Salads for BBQ Season

4 Tasty Pasta Salads for BBQ Season

A Good BBQ is not just about the meat that you are grilling or smoking but the sides that you will be serving. No one wants to eat the same tired side dishes at each barbecue this summer so it is important to treat your guests to new delicious recipes that will be the talk of the BBQ. Thanks to the fine folks at the National Pasta Association. we have four tasty pasta salads that will leave your guests satisfied and asking you for the recipes.

Greek Pasta Salad

Ingredients

Directions

1. Cook cavatappi according to package directions. Drain and let cool completely.
2. Meanwhile, in large bowl, whisk together olive oil, vinegar, garlic, mustard, oregano, honey, salt and pepper until combined. Stir in parsley.
3. Add cucumber, tomato, red pepper, onion, olives and feta to bowl; add pasta and toss well. Let stand for at least 10 minutes. Just before serving, toss with lettuce.

Mason Jar Pasta Salad

Ingredients

4 oz. farfalle
4 oz. low-fat baby bocconcini cheese
1 cup/5 oz. halved heirloom cherry tomatoes
1 cup/5 oz. chopped cucumber
1 cup/5 oz. chopped red pepper
1/2 cup/2.5 oz. chopped red onion
2 cups/2 oz. baby spinach

Red Wine Vinaigrette:
3 tbsp. extra-virgin olive oil
1 tbsp. finely chopped fresh parsley
4 tsp. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. each salt and pepper

Directions

1. Cook pasta according to package directions. Drain and set aside; let cool.
2. Divide pasta and cheese among four (8 oz.) Mason jars. Toss together tomatoes, cucumber, red pepper and onion. Divide evenly among jars.
3. Red Wine Vinaigrette: Whisk together oil, parsley, vinegar, mustard, oregano, salt and pepper.
4. Drizzle vinaigrette over tomato mixture; top with spinach. Cover and refrigerate for up to 4 hours. Shake before serving.

Grilled Cauliflower Pasta with Lemon-Tahini Dressing

Ingredients

4 oz. medium shells
6 cups/1.5 lb. cauliflower florets
2 tbsp. extra-virgin olive oil
1 tsp. dried thyme
1/2 tsp. smoked sweet paprika
1/4 tsp each salt, pepper and garlic powder
1 cup/6 oz. chopped tomatoes
1/3 cup/1.5 oz. chopped red onion
1/3 cup finely chopped fresh parsley
Lemon wedges

Lemon-Tahini Dressing:
2 tbsp./1 oz. tahini paste
1/4 cup lemon juice
2 tbsp. water
1 clove garlic, minced
1/4 tsp. ground cumin
Pinch each salt, pepper and cayenne pepper

Directions

1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, preheat grill to medium-high heat; grease grate well. Toss together cauliflower, oil, thyme, smoked paprika, salt, pepper and garlic powder. Grill, turning occasionally, for 8 to 12 minutes or until tender and lightly charred.
3. Lemon-Tahini Dressing: Stir tahini paste, gradually adding lemon juice and water until smooth. Stir in garlic, cumin, salt, pepper and cayenne.
4. In large bowl, combine pasta and cauliflower; toss with dressing. Stir in tomatoes, onion and parsley. Serve with lemon wedges. Add chopped cucumbers and olives to salad if desired.

Orzo and Brussels Sprouts Slaw

Ingredients

4 oz. orzo
1/2 lb. Brussels sprouts, thinly sliced
1 small shallot, thinly sliced
1/4 cup/1 oz. dried cranberries
1/4 cup/1 oz. toasted chopped walnuts

Yogurt-Dijon Dressing:
1/4 cup/2 oz. low-fat yogurt
2 tbsp. extra-virgin olive oil
2 tsp. Dijon mustard
1 tsp. apple cider vinegar
1 tsp. honey
1/4 tsp. each salt and pepper
1 tbsp. chopped fresh chives

Directions

1. Cook orzo according to package directions. Drain and set aside.
2. Yogurt-Dijon Dressing: Meanwhile, whisk together yogurt, oil, mustard, vinegar, honey, salt and pepper. Stir in chives.
3. In large bowl, toss together pasta, Brussels sprouts, shallot and dressing. Stir in cranberries and walnuts

 

Find even more tasty pasta salads and then get more pasta inspiration at Pasta Fits.