Tonight's Side Dish: Pasta Salad with Smokey Tomato Vinaigrette

I adapted this from Giada De Laurentii's' latest book Weeknights with Giada. Just yummy. On her show yesterday she made it with Israeli Couscous. In the book she uses Orzo. I used Fregulla, which is a toasted pasta that I bought at Eataly, NYC the last time we were there. I found some in the back of the cupboard. Worked very well. Also I added some cooked corn, some onions and 3 types of basil and some parsley (all of which she did not use - she just roasted tomatoes and that was it).

Just yummy.

Pasta Salad with Smokey Tomato Vinaigrette

1 lb small tomatoes (2 pints)

Kosher salt

1 lb farfalle OR any small pasta shape

1/2 cup packed basil leaves (I used 3 kinds of basil)

2 tbsp apple cider vinegar

2 tbsp extra virgin olive oil, or Meyer Lemon Oil*

1 tbsp agave nectar**

Smoked salt***

Freshly ground black pepper

1/2 Vidalia Onion, finely chopped

2 cobs corn, cooked and kernels removed

1/3 cup parmesan cheese, freshly grated

Roast tomatoes in a nonstick skillet OVER MED-HIGH heat, until the tomatoes are tender and skins are charred in spots. Should take about 10 minutes. Set aside to cool.

Bring a pot of water to a boil, add salt, then add pasta and cook according to package directions. Drain well. Transfer to a large serving bowl.

Place tomatoes, basil, vinegar, olive oil, agave, 1 tbsp smoked salt and 1/4 tsp pepper in a blender. Blend until smooth.

Place corn and Vidalia onion in bowl with pasta. Add dressing. Mix well, to coat evenly. Add parmesan cheese and mix well.

Serve with pork chops.

Risa’s notes:

*original calls for extra virgin. I used Meyer Lemon infused olive oil.

**original calls for honey

***Maldon Salt, in England, makes a smoked salt. If you can’t find this then omit it but the dressing won’t be smokey in flavor.

Yield: 6-8 servings

Source: Adapted from Weeknights with Giada by Giada De Laurentiis

Posted by RisaG 7/15/12