Grilled Vegetable and Whole Wheat Pasta Salad

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


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


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.

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.

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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