Sunset Patio Pasta Recipe -
Sunset Patio Pasta Recipe
  • READY IN 30 mins

Sunset Patio Pasta

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"Sunset Patio Pasta combines the great taste of grilled vegetables with seasoned pasta for the perfect summertime side dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Cook pasta according to package directions.
  2. Toss vegetables with 1 tablespoon oil and 1 teaspoon Grill Mates® Montreal Chicken Seasoning. Place vegetables in a grill basket or on skewers; grill until tender, about 8-10 minutes, turning frequently.
  3. Combine balsamic vinegar, remaining oil and remaining Grill Mates® Montreal Chicken Seasoning in a large bowl. Add cooked pasta and vegetables and toss well. Serve warm or chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2006

Great summetime recipe. Nice and light and easy and very tasty! Versitile as well. We very much enjoyed this. Thanx :)

Most Helpful Critical Review
May 23, 2006

Grilling time should vary depending on the particular vegetable and what size it is cut to. The more tender vegetables should be cooked over a shorter time period and perhaps seperate skewers with similar vegetables can be used to allow for the variety of different grilling times required. The picture provided is somewhat misleading as you have to search beyond the sliced, grilled beef in the foreground. Hmm, presumably that is a suggested accompaniment for this dish.


8 Ratings

Jul 15, 2006

This recipe could be so much more, but just wasn't. Bland is definitely right. Won't make again. Thanks!

Jul 02, 2006

Loved the idea of the grilled vegies, however, we felt this pasta dish was a bit boring.

Aug 18, 2004

grilled veggies qith pasta and a bit of olive oil is really nice, I don't see the point of the spice nor the balsamic in this case....needless salt and it kills the flavour of the grilled veggies.

Nov 01, 2002

This recipe was a hit! I was asked for the recipe at my book club meeting and again at a BBQ a few weeks later. The key is the grilled veggies - I also used port. mush. and asparagus. The grill basket works great for this. Do not dress the salad until just before you eat - best served at room temp. too.

Aug 29, 2002

My family flipped for this salad. Everyone said it was the best I had ever brought to a gathering. Taste is well worth the hard work of grilling all the veggies on the BBQ out back in the rain!


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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