The Food Network Magazine doesn’t always grab my attention, but June’s issue jumped in my cart. With fifty recipes for condiments, new iced tea ideas, fresh fruit cocktails, hot dogs and make your own pasta salad concepts I’m going to be cooking out of it all summer.
I added some of those pre-grilled vegetables, vegetable rotini and a tad more garlic and lemon to their sauce recipe. It’s so good I can’t stop sneaking forkfuls.
Now I can’t wait to try the other sauces and suggestions! Summer here I come.
Creamy Garlic Parmesan Dressing
1/4 cup mayo (I used olive oil mayo)
1/4 cup sour cream (non-fat is fine)
1 to 2 tablespoons lemon juice, to taste
1/2 teaspoon garlic that’s been pushed through a garlic press
3/4 cup shredded Parmesan
Salt and Pepper to taste
Mix all the ingredients together. Toss with pasta and grilled vegetables, below.
Grilled Vegetable Pasta Salad
Recipe Printer Version
1 recipe Creamy Garlic Parmesan Dressing, above
12 ounce box Ronzoni Garden Delight Rotini or pasta of choice
8 3/4 ounce can of corn, rinsed and drained (no salt corn works best)
1 medium-large zucchini
Granulated garlic powder
Granulated onion powder
Salt & pepper
1. Make the pasta according to package directions. Drain and run under cold water.
2. Meanwhile, turn the grill to medium-high. Slice the onion and zucchini large enough they don’t fall through the grates. Season well with oil, granulated garlic, granulated onion, salt and pepper. Toss to combine. Grill until char marks form and veggies are tender. Chop into small bite sized pieces and cool to room temperature.
3. In a large bowl, toss pasta with dressing and vegetables. Add salt and pepper to taste if needed. Serve immediately or chill until ready to use.
Sauce recipe adapted slightly from Food Network Magazine, June 2011. Pasta & picture by Laura Flowers.