Best 5 Grilled Meatball And Fusilli Pasta Salad Recipes

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Indulge in a delightful culinary journey with our grilled meatball and fusilli pasta salad, a harmonious blend of flavors and textures that will tantalize your taste buds. Succulent meatballs, grilled to perfection, are nestled amidst a bed of al dente fusilli pasta, kissed with a zesty vinaigrette dressing. Fresh, vibrant vegetables, including crisp bell peppers, juicy tomatoes, and aromatic basil, add a symphony of colors and flavors, while salty feta cheese crumbles provide a delightful tang. Discover this flavorful pasta salad and four additional delectable recipes that are sure to elevate your next meal or gathering. From the classic comfort of chicken parmesan to the rich and hearty beef and barley soup, each dish promises a unique culinary experience.

Let's cook with our recipes!

GRILLED MEATBALLS



Grilled Meatballs image

Provided by Food Network

Categories     main-dish

Time 6h10m

Yield 6 slices

Number Of Ingredients 21

4 cups plain yogurt
3 cloves garlic, finely minced
3 tablespoons olive oil
1 tablespoon lemon juice, or to taste
1/4 cup chopped fresh mint
Salt and freshly ground pepper
1 pound red onions, thinly sliced
1 tablespoon salt
1/2 cup chopped fresh flat leaf parsley
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 pounds ground beef
1 1/2 cups grated onion
2 minced garlic cloves
2 eggs, lightly beaten
1 tablespoon chopped fresh thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
Olive oil for brushing
6 pita breads, warmed
Sliced tomatoes

Steps:

  • Make yogurt sauce:
  • Line a large sieve with cheesecloth and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 to 6 hours to drain off the excess water. You should end up with 1 1/2 to 2 cups drained yogurt. Place the yogurt in a bowl and stir in the garlic, olive oil, and lemon juice. Fold in the mint and season to taste with salt and pepper. Cover and refrigerate until needed.
  • Make the onion salad:
  • Place the onion slices in a colander and sprinkle with salt. Toss and let stand for 15 minutes. Rinse well and pat dry. In a bowl, combine the onions, parsley, coriander, and turmeric. Toss well and set aside.
  • Preheat the grill or broiler.
  • In a bowl, combine the beef, onions, garlic, eggs, thyme, pepper, and 1/2 teaspoon salt. Mix until mixture holds together well. Form into twelve 3-inch ovals, about 1 1/2-inches wide and thread them onto metal skewers.
  • Brush the meatballs with olive oil and sprinkle with salt. Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes.
  • Remove the skewers from the grill or broiler and slip the meatballs off the skewers. Cut the pitas into halves and place a meatball into each half. Serve with the yogurt sauce, onion salad, and tomato slices on the side

PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE



Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
8 ounces fusilli pasta
4 tablespoons Chardonnay vinegar
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper
2/3 cup kalamata olives, pitted and chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
One 6-ounce piece provolone cheese, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups baby arugula

Steps:

  • Preheat a grill to high.
  • Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
  • Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
  • In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
  • When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

GRILLED RATATOUILLE PASTA SALAD



Grilled Ratatouille Pasta Salad image

Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.

Provided by Anna Stockwell

Categories     Grill     Zucchini     Eggplant     Pasta Salad     Tomato     Mozzarella     Vinegar     Thyme     Basil     Summer     Dinner     Kid-Friendly     Small Plates     Vegetarian     Pasta

Yield 4 servings

Number Of Ingredients 11

2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white balsamic or white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves

Steps:

  • Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
  • Cook pasta according to package directions.
  • Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
  • Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

SUMMERTIME SPAGHETTI WITH GRILLED MEATBALLS



Summertime Spaghetti with Grilled Meatballs image

After Hurricane Sandy, we were without power for two weeks. I learned what you can make on a grill, such as these smoky meatballs and tomato sauce. -Andrea Rivera, Westbury, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 21

12 ounces uncooked spaghetti
MEATBALLS:
1/2 cup finely chopped onion
1/4 cup seasoned bread crumbs
1 large egg
2 tablespoons grated Parmesan cheese
1 tablespoon 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound ground beef
TOMATO SAUCE:
2 pounds (4 to 5) large tomatoes, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
2 tablespoons minced fresh basil
TOPPING:
Shredded Parmesan cheese

Steps:

  • Cook spaghetti according to package directions; drain. , Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes., For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil., Serve meatballs and sauce with spaghetti; top with shredded Parmesan.

Nutrition Facts : Calories 446 calories, Fat 14 g fat (5 g saturated fat), Cholesterol 79 mg cholesterol, Sodium 470 mg sodium, Carbohydrate 55 g carbohydrate (7 g sugars, Fiber 4 g fiber), Protein 25 g protein.

GRILLED PASTA WITH GRILLED MEATBALLS



Grilled Pasta with Grilled Meatballs image

Grilling the pasta makes it entirely new, adding a smoky flavor and the occasional browned crunchy bit of pasta, which is delicious. Find out how to do it.

Provided by Michael Chiarello

Categories     Beef     Pasta     Tomato     Kid-Friendly     Backyard BBQ     Ground Beef     Summer     Grill     Grill/Barbecue     Small Plates

Yield Serves 8 as a first course

Number Of Ingredients 17

2 pounds ground sirloin
2 eggs
4 tablespoons freshly grated Parmesan cheese
4 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 tablespoon finely chopped fresh basil leaves
2 cups finely chopped yellow onion
2 cups finely ground dried bread crumbs
2 large garlic cloves, minced
2 teaspoons coarse sea salt, preferably gray salt
1/4 teaspoon freshly ground black pepper
2 cups water, plus more if needed
5 tablespoons kosher salt
1 pound dried spaghetti
4 tablespoons extra-virgin olive oil
2 cups Grilled Tomato Sauce
4 tablespoons grated pecorino cheese

Steps:

  • In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop (see Chef's Note) or roll into balls with your hands.
  • VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.
  • OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. Steam the meatballs over medium heat for about 25 minutes. Transfer to a platter and refrigerate until you're ready to grill them.
  • Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
  • In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. Remove from the heat and reserve.
  • Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. Add the pasta and cook until just al dente, 6 to 8 minutes. Drain the pasta, reserving 1 cup of the pasta water.
  • Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.
  • Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. With tongs, add half the pasta to the basket, arranging it in a thin even layer. (If you have two grill baskets, cook both batches of pasta at once.) Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. You'll hear it crackling during grilling.
  • Empty the grill basket into a large heat-proof bowl. Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. Toss. Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different flavors. There are many different ways to make a meatball, and you can also use different types of pasta and vegetables in your salad.
  • Make sure your meatballs are cooked all the way through. You can do this by using a meat thermometer to check that they have reached an internal temperature of 165 degrees Fahrenheit.
  • Let your meatballs cool slightly before adding them to the salad. This will help to prevent the pasta from becoming soggy.
  • Dress the salad with a flavorful vinaigrette. This will help to bring all of the flavors together.

Conclusion:

Grilled Meatball and Fusilli Pasta Salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe, give this one a try!

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