Summer Pasta Salad
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 324
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 3
- Sodium
- 325
- Total: 55 min
- Active: 45 min
Ingredients
Pasta Salad:
One 16-ounce 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
Creamy Basil Vinaigrette:
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.