Grilled Pasta Packets

Lisa
The Cook
6 Servings
11 Ingredients
0 Comments
Grape tomatoes, red onions and basil bring springtime freshness and flavor to these Grilled Pasta Packets.
6 Servings
11 Ingredients
0 Comments

Ingredients

  • 16 ounces Penne, Whole Wheat
  • 1 cup slice Onion, Red
  • ½ cups chop Basil, Fresh
  • 1 tablespoon Oregano, Dried
  • 3 teaspoons mince Garlic, Cloves
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 tablespoon Olive Oil
  • 2 cups Mozzarella Cheese, Shredded
  • ¼ cups Balsamic Vinegar
Serving Day Ingredients
  • 1 ½ cups halve Grape Tomatoes

Containers

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook pasta according to package directions, until just al dente.
  2. In a large bowl combine penne pasta, red onions, basil, oregano, garlic, salt and pepper.
  3. In another bowl, whisk balsamic vinegar and olive oil. Pour over salad, stirring to combine.
  4. Add mozzarella cheese to salad and stir.
  5. Divide between indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place contents of bag in the center of aluminum foil, folding into a packet.
  3. Grill on low 10-12 minutes, shaking the packets half way through to redistribute pasta.
  4. Serve topped with tomatoes.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta according to package directions, until just al dente.
  2. In a large bowl combine penne pasta, red onions, basil, oregano, garlic, salt and pepper.
  3. In a separate bowl, whisk balsamic vinegar and olive oil. Pour over salad, stirring to combine.
  4. Add mozzarella cheese to salad and stir.
  5. Divide pasta between aluminum foil, placing in the center and folding into a packet.
  6. Grill on low 10-12 minutes, shaking the packets half way through to redistribute pasta.
  7. Serve topped with tomatoes.

2 Comments

Join the discussion
    1. Hi McKenna! I’ve never had a problem with pasta after being frozen. You do want to cook until barely al dente since it will cook more when defrosted. In regards to the tomatoes, they will be a little mushier than eating them fresh. If you are concerned that might bother you, you could always leave the tomatoes out until you get ready to grill the packets.

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