Grilled Vegatable Pasta Salad
Grilled Corn with Roasted Red Pepper Butter
Fennel Salad
Watermelon
Fennel Salad
1 fennel bulb, bottom only
1 celery stock'
2 scallions
vinaigrette dressing (store bought, use your favortie brand)
Slice veggies. Mix with enough vinaigrette to coat, check seasoning for salt and pepper.
Grilled Vegatable Pasta Salad
1 lb penne or fusilli (spirals) pasta (multi-colored looks nice, can also use any small pasta -even tortellini)
1/2 to 1 cup Italian Dressing
1 cup tomatoes, diced
1 zuchini, sliced
1/2 green bell pepper, sliced
1 cup Shredded Parmesan Cheese
1 tbsp chopped fresh Italian Parsley
Salt and Pepper to taste
Cook pasta according to package directions. allow to cool slightly.
On a grill grate or on skewers, drizzle veggies with oil, then grill until tender.
In a large salad bowl mix pasta, dressing, and veggies together. Start with 1/2 cup dressing to start, taste if add more if needed. Add salt and pepper last, to taste. It may not need salt at all depending on the dressing. Top with cheese and parsley. Serve cool or slightly warm.
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