Creamy Basil Pasta Salad
If you want to highlight the best summer vegetables, this pasta salad is just the ticket. It's great for picnics, potlucks or for just keeping around in the fridge to have as an easy side dish. The homemade creamy basil vinaigrette adds the perfect amount of herbaceous tanginess to complement the veggies.
Prep time:
Cook time:
Serves: 12
Calories per serving: 251
Ingredients:
Cook time:
Serves: 12
Calories per serving: 251
1-16 ounces package corkscrew pasta (cavatappi)
Kosher salt and freshly ground black pepper
2 ears fresh corn, shucked
2 tablespoons olive oil
1 pound fresh okra, cut in half lengthwise
2 red bell peppers, stemmed, seeded and cut into thick strips
1 red onion, halved and cut into wedges
1 small shallot
4 cloves garlic
3 cups packed fresh basil leaves, plus more for garnish
2/3 cup olive oil
1/2 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons lemon juice
Pinch granulated sugar
Kosher salt and freshly ground black pepper
Directions:
For the pasta salad: Cook the pasta in boiling salted water according to the package directions. Drain, then rinse with cold water to stop the cooking process.
Meanwhile, preheat a grill pan (or grill) to medium-high heat. Rub the corn with 1/2 tablespoon oil and sprinkle with salt and pepper. Toss the okra, bell peppers and onion with the remaining 1 1/2 tablespoons oil. Sprinkle with salt and pepper.
If using a grill pan, place the vegetables on the grill and cook, in batches, until the vegetables are charred and tender. If using an outdoor grill, place the corn on the grill grates. Combine the okra, bell peppers and onion mixture in a grill basket. Grill the corn until tender and charred on all sides, about 10 minutes. Grill the okra mixture, stirring occasionally, until the vegetables are charred and crisp-tender, about 15 minutes. Remove the vegetables from the grill.
Cut the corn off the cobs and add to the pasta along with the other grilled vegetables.
For the creamy basil vinaigrette: With the food processor running, drop the shallot and garlic through the food chute until minced. Add the basil, oil, mayonnaise, vinegar, lemon juice and sugar. Process until smooth. Season with salt and pepper.
Drizzle the vinaigrette over the pasta and vegetables and toss to coat. Garnish with more basil leaves before serving.
Source: foodnetwork.com
Meanwhile, preheat a grill pan (or grill) to medium-high heat. Rub the corn with 1/2 tablespoon oil and sprinkle with salt and pepper. Toss the okra, bell peppers and onion with the remaining 1 1/2 tablespoons oil. Sprinkle with salt and pepper.
If using a grill pan, place the vegetables on the grill and cook, in batches, until the vegetables are charred and tender. If using an outdoor grill, place the corn on the grill grates. Combine the okra, bell peppers and onion mixture in a grill basket. Grill the corn until tender and charred on all sides, about 10 minutes. Grill the okra mixture, stirring occasionally, until the vegetables are charred and crisp-tender, about 15 minutes. Remove the vegetables from the grill.
Cut the corn off the cobs and add to the pasta along with the other grilled vegetables.
For the creamy basil vinaigrette: With the food processor running, drop the shallot and garlic through the food chute until minced. Add the basil, oil, mayonnaise, vinegar, lemon juice and sugar. Process until smooth. Season with salt and pepper.
Drizzle the vinaigrette over the pasta and vegetables and toss to coat. Garnish with more basil leaves before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.