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. My homemade creamy basil vinaigrette adds the perfect amount of herbaceous tanginess to complement the veggies.
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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.