The last thing I want to do when its boiling hot, is heat up the kitchen. We grill out several nights a week during the summer and I’m always looking for good sides to go with our grilled goods.
This pasta salad recipe is from my Aunt and its delish.
2 Cups snow peas, blanched 1 minute
2 Cups broccoli, blanched 1 minute
2 1/2 Cups cherry tomatoes, halved
2 Cups mushrooms, sliced (I skip this…no fungus among us)
1 Can whole olives, drained
1 Package tortellini, cooked and drained
1 Tbsp. parmesan cheese
1/2 Cup green onion, sliced
1/3 Cup red wine vinegar
1/3 Cup vegetable oil
1/3 Cup Olive oil
2 Tbsp parsley
2 cloves garlic, minced
2 Tbsp basil
1 Tbsp dill weed
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1/2 tsp oregano
1 1/2 tsp dijon mustard
Mix dressing in a jar and shake. Mix all other ingredients and pour dressing over. Chill 2 hours or overnight.
So I don’t have a specific recipe for kabobs, but there is kindof a method to my madness. I cut large chunks of chicken and marinate in KC Honey Teriaki Marinade for a couple of days.
I toss all the veggies with olive oil, salt, pepper and garlic powder, then make an assembly line.
You can use whatever veggies you like, I just make sure I do it all in the same order. Its really pretty that way. Hehe. These had chicken, yellow squash, zucchini, purple onion, bell pepper and cherry tomatoes.
I should probably get some metal skewers for the frequency that we make these, but I use wooden ones that I soak in water for about 30 minutes before putting the food on.