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Grilled Vegetable and Whole Wheat Pasta Salad

Grilled Vegetable and Whole Wheat Pasta Salad
 
Yield:
2 gal. or 64 servings, 1/2 cup each

Ingredients

Ingredients Weights Measures
Vinaigrette
sherry wine vinegar 6 oz. 2/3 cup
fresh orange juice 6 oz. 2/3 cup
fresh lemon juice 3 oz. 6 Tbsp.
fresh lime juice 3 oz. 6 Tbsp.
GREY POUPON Classic Dijon Mustard 3 oz. 1/4 cup
garlic cloves, grated 1/2 oz. 4 each
olive oil 12 oz. 1-1/3 cups
canola oil 6 oz. 2/3 cup
salt and black pepper - to taste
Garlic Confit
olive oil 1 lb. + 2 oz. 2 cups
garlic cloves 5 oz. 30 each
fresh thyme sprigs - 4 pieces
crushed red pepper - 1/4 tsp.
Pasta
whole wheat penne pasta, uncooked 2 lb. -
olive oil 1 oz. 2 Tbsp.
Vegetables
portobello mushroom caps, cleaned 1 lb. + 12 oz. 8 each
fennel bulbs, blanched, each cut into 6 wedges 1 lb. + 8 oz. 2 each
zucchini, cut into 1/2-inch-thick slices 1 lb. + 2 oz. 2 each
asparagus spears, cut into 2-inch lengths 1 lb. -
red onions, cut into 1/2-inch-thick slices 1 lb. 2 each
yellow squash, cut into 1/2-inch-thick slices 14 oz. 2 each
KRAFT MAYO Real Mayonnaise 4 oz. 1/2 cup
large red bell peppers, roasted, peeled and cut into bite-size pieces 1 lb. + 2 oz. 2 each
large yellow bell peppers, roasted, peeled and cut into bite-size pieces 1 lb. + 2 oz. 2 each
fresh chervil leaves, minced - 1/4 cup
fresh chives, minced - 1/4 cup
fresh parsley, minced - 1/4 cup

Directions

VINAIGRETTE:
BEAT vinegar, juices, mustard and garlic in large bowl with wire whisk until well blended. Gradually add oils, beating constantly. Add salt and black pepper; mix well. Cover. Refrigerate until ready to use.

GARLIC Confit: Pour oil into small saucepan. Add garlic, thyme and crushed red pepper. Bring to boil on medium heat. Reduce heat to medium-low; simmer 4 min. Remove from heat. Let stand 30 min. (Garlic will be soft when pierced with tip of small knife.) Set aside.

PASTA:
COOK pasta as directed on package; drain. Rinse, then drain again. Place in large bowl. Add oil; toss to coat. Cool, then refrigerate while preparing vegetables.

VEGETABLES:
COMBINE mushrooms, fennel, zucchini, asparagus, onions and yellow squash in shallow non-reactive pan. Add 3-1/2 cups of the Vinaigrette (or 1-3/4 cups of the Vinaigrette for trial recipe); toss to coat. Refrigerate 30 to 45 min. to marinate. Meanwhile, whisk mayonnaise into remaining 1 cup Vinaigrette (or into remaining 1/2 cup Vinaigrette for trial recipe). Cover. Refrigerate until ready to use.

DRAIN vegetables; discard marinade. Grill vegetables until crisp-tender. Remove from grill; spread into single layer on full sheet pans. Cool completely. Cut into bite-size pieces.

DRAIN Garlic Confit; discard oil and thyme. Add garlic to Pasta along with the grilled vegetables, mayonnaise mixture, bell peppers, chervil, chives and parsley; toss to coat. Serve at room temperature.

Kraft Kitchens Tips

Make Ahead
Vinaigrette and grilled vegetables can be prepared ahead of time. Store, in tightly covered container, in refrigerator up to 24 hours before using as directed.
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