1 pk Pasta Shapes (any) 4 Hard Cooked Eggs 1 c Cubed Ham (or Hormel can) 1/2 c Hellman's Mayonaise 1 ts Dijonaise ds Garlic Powder ds Salt and Pepper to taste Boil pasta, chop hard cooked eggs, mix with the remainder of the ingredients.
Grilled Vegetable Pasta Salad | Meals for Under $15 | Char-Broil®
Here's how you grill up family size veggie pasta salad without breaking a 20. What's your favorite wallet-friendly recipe?
Serving Size: 4 Time to make: 1 Hour Special Equipment: Char-Broil Grill Also works with: Any Grilled Vegetables Ingredients: Cooked fusilie pasta 1 green zuchinni, 1 yellow zuchinni 1 red bell pepper 1 8oz box of mushrooms 1 red onion
Marinade: 1/3 cup fresh lemon juice 3 cloves garlic, minced 1/3 cup olive oil 2 tbsp Italian seasoning 2 tbsp white wine vinegar 2 tsp salt 1 tsp black pepper
How to make it 1. Set grill to 350 degrees. 2. Prepare vegetables for grilling. Slice zucchini in half lengthwise, chop red bell pepper and onions into large pieces. Leave mushrooms whole. 3. Coat chopped vegetables in olive oil and set on grill, cut side down if applicable. Cook until done, about 8 minutes and don’t forget to flip vegetables. 4. Remove vegetables from grill and let cool. Once cool chop them into bite sized pieces. 5. Prepare the marinade by adding lemon juice, garlic, olive oil, Italian seasoning, vinegar, salt and pepper to a large bowl. Mix well. 6. Add chopped vegetables to the marinade bowl along with the cooked pasta. Mix well and enjoy!
*This dish can also be enjoyed warm!
Prices: Pasta $.98 Yellow and Green Zucchini $1.58 Bell Pepper $.84 Asparagus $2.98 Red Onion $1.04 Lemon $.58 Olive Oil $.30 Mushrooms $2.18 Garlic $.20 Italian Seasoning $.05 Vinegar $.04 Salt $.01 Pepper $.03
Total: $10.81
Roasted Arctic Char with Sicilian Bulgur Salad
For this full recipe click here:
This weeks recipe: Tomato Salad with Crushed Edamame: Ricotta Cheesecake with Macerated Balsamic Strawberries: Roasted Arctic Char with Sicilian Bulgur Salad:
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Half squid lengthways, score insides longways. Combine squid in medium bowl with oil, rind, juice and garlic. Cover and refrigerate for 20mins.
Meanwhile, heat olive oil in pan and fry red onion lightly. Add sundried tomato & capers. Take off heat.
Drain squid. BBQ squid in batches on very hot oiled grill plate. Cook on each side approx 2-3 mins. Remove immediately. Taste test it. Squid can get rubbery if over cooked.
Place rocket or lettuce in a bowl, add the semi dried tomato mixture and balsamic vinegar. Season with salt and pepper. Mix well. Place it on a serving platter. Add squid to salad and add parmesan cheese over the platter.
Please note: I could not use cheese in my video because I had a guest over who is allergic to it.