Summer is in full swing and we’ve been enjoying outdoor grilling, nearly every day now. Last weekend we had a couple of friends over and so I decided to try new recipes, not the best time to play with new stuff but that’s just me. I’m guilty of not taking a picture of my delicious Pasta Salad. You can see pasta salad in the back, just behind the grilled potatoes.Oh I love grilled potatoes, but today is about pasta salad.
Summer Pasta Salad
One box of Pasta, mediums size shapes, approximately 375gram/14oz dry
about a pound (450grams) of asparagus or snow peas, washed, trimmed and cut into about 1inch pieces
salt and pepper
1tsp olive oil
1 regular size can of whole corn, strained
Cherry tomatoes(optional), halved
1tsp fresh basil
3 garlic cloves, pressed
1/8tsp of freshly ground pepper
2tsp sugar or honey
1/3cup white wine vinegar
1/2 cup finely chopped fresh basil, I use a smaller variety with thicker leaves
1tbl fresh finely chopped parsley
1/3cup to 1/2 cup olive oil
Using a whisk, combine white wine vinegar,salt, pepper, sugar or honey, water and garlic ; whisking add oil in a stream,whisking until dressing is emulsified. Add chopped leaves of basil and parsley and whisk until combined. Set aside. I like to make the dressing before hand so it has time to develop more flavor.
Cook pasta as directed on the box, store cooked pasta at room temperature, coat the pasta with 1tsp olive oil.
You can use both asparagus and peas, I used asparagus.
Wash and trim the wooded parts, cut asparagus into about 1inch pieces
Season with pepper, salt and little olive oil, don’t be afraid to use your hands to coat the veggies evenly.
You can either roast asparagus in the oven at 400F for 5-12 minutes or grill asparagus. Make sure you watch it so it doesn’t get too soft, you want it to be crunchy.
Once you have your veggies ready, you are ready to make the salad.
In a large bowl, combine pasta, asparagus, strained corn, add dressing and fresh basil.If using add fresh cherry tomatoes cut in half. Gently stir to combine. Set aside until ready to serve.