Sunnys Grilled Cobb Pasta Salad Recipes

Steps:

• In 4-quart saucepan, cook pasta as directed on box; drain. Rinse with cold water; drain well.
• In large bowl, stir together seasoning mix pouches, mayonnaise and lemon juice. Stir in cooked pasta.
• Spread lettuce on large serving platter. Top with pasta mixture. Arrange remaining salad ingredients in rows over pasta.

Steps:

• Pre-heat grill.
• In a small bowl, combine 6 tbsp oil, red wine vinegar, Dijon, honey, and garlic. Season with salt and pepper and set aside for later.
• Toss lettuce halves with 2 tsp oil, salt, and pepper. Toss the tomato halves with 2 tsp oil, salt, and pepper. Split the avocados, remove the seeds, and keep them in the skins. Season the inside of the avocados with oil, salt, and pepper. Toss the corn with 2 tsp oil, salt, and pepper.
• Put the smokies and corn on the grill, making sure to char them outside and cooking them all the way. Now on high heat, char the inside of the lettuce, tomatoes, and avocados making sure to keep them mostly uncooked. You just want the charred flavour.
• Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocados. Now it's time to assemble.
• Place the charred lettuce on a large platter, add a row of tomatoes, then the hardboiled eggs, followed by the sliced smokies, then the Cheddar, then a row of avocados, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

Steps:

• Prepare a grill or large grill pan for medium heat. Quarter the tomatoes, then slice each quarter into 1/2-inch-thick pieces. Combine with 1/4 teaspoon salt in a medium bowl; let sit at room temperature.
• Grate 3 of the garlic cloves into a 1-quart resealable bag. Add 1/4 cup of the oil, half the lemon zest and juice, and the chicken, and seal the bag tightly. Massage the marinade into the chicken, making sure it is evenly coated. Let sit at room temperature for 20 minutes.
• Meanwhile, grate the remaining garlic clove into the carafe of a blender. Add the avocados, scallions, 1/2 cup water, 1/3 cup of the oil, the remaining lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper, and puree until smooth. Place a piece of plastic wrap directly on top of the dressing, and refrigerate the carafe.
• Transfer the chicken to a plate or baking sheet, shaking off any excess marinade. Sprinkle liberally with salt and pepper. Place the chicken and the bacon on the grill. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.) Grill the chicken until charred on both sides and an instant-read thermometer inserted in the deepest part of each breast reads 165 degrees F, about 5 minutes per side; transfer to a cutting board, and let rest for at least 5 minutes. Grill the bacon, flipping as needed to ensure even cooking, until lightly charred on both sides and most of the fat has rendered, about 10 minutes; transfer to the cutting board.
• While the chicken rests, quarter the romaine hearts lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides with the remaining oil, and sprinkle liberally with salt and pepper. Grill, cut-side down, leaving 1/2 inch of space between each quarter (do not crowd; grill in batches if needed), until 1 cut side is lightly charred, 30 seconds to 1 minute; turn and repeat for the other cut side; transfer to a cutting board, and let cool slightly. Cut into 1-inch pieces, and mound onto a large platter.
• Cut the chicken into 1/2-inch pieces, and crumble the bacon. Arrange the chicken, bacon, hard-boiled eggs, tomatoes (along with the juices) and blue cheese in rows on top of the romaine. When ready to serve, toss with the dressing, season with salt and pepper and serve immediately.

Steps:

• For the salad: Prepare the ingredients for the grill. Cut the carrots into halves equal in length. Then cut the smaller tip of the carrot into fourths lengthwise and the larger half into sixths or eighths. The key is making the spears all the about the same size. Line up the prepared carrots, corn and pineapple slices on a tray and drizzle with olive oil. Sprinkle all with a pinch or two of salt and a few grinds of pepper. Flip the pineapple rings and repeat the process for them only. Roll and jiggle the rest to fully coat them.
• Grill the prepared ingredients. Heat the grill or grill pan to medium-high. Place the carrots, corn, and pineapple rings directly on the grill. Use tongs to tend to the grill. Roll and flip the vegetables until your personal preference for doneness, pulling each off to a tray when done. The carrots are best when charred, caramelized and a bit crispy on the ends, 10 to 12 minutes. Corn is great fresh, so just go for color on all sides, about 8 minutes total. The pineapples are best when slightly charred, but still juicy, about 6 minutes total, flipping once.
• Combine the salad ingredients. When the grilled goods are all cool enough to handle, chop the carrots, pineapples and trim the kernels off the corn. Add to a bowl along with the scallions, celery and cucumber.
• For the vinaigrette: In a medium bowl, add the pineapple juice, mustard, apple cider vinegar, sugar and liquid smoke and whisk until combined. Continue to whisk rigorously while slowly pouring the olive oil into the bowl with your other hand, or with the help of a friend, nice to have them in the kitchen! Taste the vinaigrette and season with a pinch of salt and few grinds of black pepper.
• Dress the salad. Pour the vinaigrette over the bowl then gently toss using tongs. Serve room temperature or chilled.