Ditch the hot kitchen and opt for a quick and easy pasta salad for a light meal. Louisville native and chef Tim Smalley shares his recipe for this delicious Italian Pasta Salad.
Ingredients:
16 ounces bow tie pasta
2 cups red wine vinegar
¾ cup sugar
1 tbsp minced garlic
2 tsps crushed red pepper
4 ounces basil (chiffonade)
1 cup, halved, cherry tomatoes
½ cup Dijon mustard
½ cup oregano
4 cups grapeseed oil
Salt
Instructions:
Bring water to a boil, then add a liberal amount of salt. Pasta water should be very salty and taste like the ocean. Once the water is boiling and seasoned, add the bow tie pasta. Cook for 8-9 minutes or until pasta is al dente. Drain and cool.
In a blender, add the red wine vinegar, Dijon mustard, crushed red pepper, garlic, and sugar. Turn the blender on medium and slowly drizzle in grapeseed oil until the vinaigrette reaches desired consistency. (Tim prefers it just thick enough to coat the pasta; he also adds a whole egg for a creamy consistency, but that is optional). Add salt to taste.
Heat a saute pan, add oil, and add the halved cherry tomatoes. Season with salt and pepper. Saute until the tomatoes are blistered (the skin starts to crack).
Add the vinaigrette to the cooled pasta. You may not need to add all of it, depending on your preference. Then add the blistered tomatoes and the chiffonade basil and mix.
Compiled by Carrie Vittitoe
P.S. You may also like this ‘Better Burger’.
Leave a Reply