Sunday, June 27, 2010

Grilled Veggie Pasta Salad

Grilled Veggie Pasta Salad
(Courtesy of Cooks Illustrated)

1 bunch (about 1-1 1/2 pounds) of asparagus, tough ends trimmed
3 large red bell peppers (I used red and orange)
3/4 cup extra virgin olive oil, plus more to toss with vegetables
1/4 cup fresh squeeze lemon juice from 2 lemons
1/2 tsp grated lemon zest
1 medium clove garlic, minced
1 pound short, bite sized pasta
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh basil
1/3 cup grated parmesan cheese

1. Grill peppers and asparagus on grill until lightly charred and tender. Cool to room temperature (They could also be roasted if you'd prefer that)

2. Chop the veggies up and toss with oil, salt and pepper to taste.
3. Bring water to a boil over high heat. Add pasta and salt to boiling water. Cook until pasta is al dente and drain.
4. While pasta is cooking make dressing. Whisk lemon juice, zest, 3/4 tsp salt, garlic and ground black pepper to taste in a bowl. Whisk in 3/4 cup oil in a slow, steady stream until smooth.
5. While pasta is hot toss with veggies, chives, basil, parmesan cheese and dressing and mix thoroughly. Cool to room temperature. Adjust seasonings and serve.

(Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)

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