Pasta Salad with Grilled Vegetables, Lemon and Basil
Versatile
to what produce is in season, fill this salad with what you have on
hand. One of Mary's favorite additions was asparagus, but feel free to
sub eggplant, summer squashes and sweet bell peppers.
As
the produce is versatile, so is the pasta... while we prefer small
pastas like Israili Cous Cous or Orzo in this salad, it would work
equally as well with penne or little elbows.
1 1/2 cups dry small pasta (orzo, Israeli Cous Cous, little elbows)
2 medium zucchini, or mix of summer squash
1 bell pepper
1 medium red onion
2 scallions, chopped
3 large leaves fresh basil (more if desired)
Feta or goat cheese
Pistachios to sprinkle
Dressing
1/4 cup freshly squeezed lemon juice
2-3 Tbs good quality olive oil
salt and pepper to taste
Cook pasta according to package directions, drain and rinse with cool water. Set aside.
Preheat grill to medium high.
Cut zucchini in half, then in half again making "spears" (or if zucchini is large, cut halves into three slices). Cut bell pepper into large slices (I get about 4 per pepper - slicing off of the core). Slice red onions into thick (slightly larger than 1/4 inch) slices (remove outer papery layer).
Rub
all vegetables lightly with olive oil and place onto the grill. Reduce
heat to medium. After a few minutes flip vegetables, keeping an eye so
they don't burn (all grills run at different temps... know your grill and how hot it cooks). Remove when vegetables have nice grill marks and are tender.
When cool, chop vegetables and place into a medium bowl. Add pasta (I
add pasta in portions, I prefer a high veggie to pasta ratio, but add
more pasta if you prefer a higher pasta to veggie ratio). Stir to combine. Add chopped scallions. Slice basil into thin (julienne) ribbons. Add to the salad.
Prepare
the dressing. Mix together the lemon juice and olive oil. Pour over
salad. Stir gently. Season with salt and pepper, taste and adjust
seasonings. Chill.
To serve, sprinkle with crumbled feta or goat cheese and top with chopped pistachios and additional freshly ground pepper.
Liv Life Note: This salad make an ideal pot luck/picnic dish! It travels well, and is almost better the day after it's made. Freshen with another squeeze of lemon and drizzle of olive oil if the salad is a bit dry.
