Italian Pasta Salad with Grilled Asparagus
Pasta is so good cold.
Full Recipe Video:
Servings: 6
Ingredients:
1 lb. pasta (we used tri-color farfalle)
1 lb. guanciale, cubed (see notes)
1 lb. mozzarella balls or cubes
1 lb. pitted olives (we used mix of Kalamata and green)
1 shallot, sliced
3 cups cherry tomatoes, halved
1 bunch asparagus (around 18-20 stalks)
Olive oil
Salt & pepper
Lemon zest (for garnish)
Parmesan cheese (for garnish)
Basil, chopped (for garnish)
Salad Dressing:
1 cup olive oil
1 tsp. dijon mustard
2 cloves garlic
1 1/2 lemon, juiced
1 oz. basil
1 tsp. honey
We like to make our dressing first, so it can marinate in the refrigerator. To make the dressing, combine all ingredients in a small blender, food processor, etc. We used a Magic Bullet. Cover and refrigerate.
Trim the woody ends off your asparagus. Put on a foil or parchment paper covered baking sheet and drizzle generously with olive oil and salt & pepper to taste.
Heat grill to 400 degrees. When grill is to temperature, put all asparagus on the grill. Grill for 5-8 minutes, or until tender and charred, gently turning each piece so they grill evenly.
While asparagus is grilling, bring a large stock pot of water to a boil. Salt the water, then throw in your pasta. Cook until al dente according to the time instructions on your pasta (all pasta will cook a little different).
Once cooked, remove pasta from the pot with large strainer (do not drain) to a large serving bowl. Set aside to allow pasta to cool before mixing other ingredients in. If the pasta starts to stick together a little bit, drizzle with some olive oil and give it a good stir.
Remove asparagus from the grill, and cut into bite sized pieces. Set aside.
Over medium heat, brown cubes of guanciale in a frying pan until crispy and browned. Once cooked, using a slotted spoon, remove guanciale from pan onto a paper towel to remove excess oil. Set aside.
Time to assemble the salad!
Add asparagus, guanciale, tomatoes, mozarella, olives, and shallot.
Pour over salad dressing and toss until everything is mixed.
Garnish with chopped fresh basil, lemon zest, and freshly grated parmesan cheese.
This can be served room temperature or refrigerated for an hour or two ahead of serving time if you prefer it served cold.
We like to serve this in a very large serving bowl, along with individual pasta plates and a slice of Parmesan Reggiano with a microplane so those making a serving can grate fresh cheese on top.
Notes:
If you are unable to find guanciale in your area, you can substitute with pancetta or bacon. If you prefer to make it vegetarian, eliminate the meat altogether. Still delicious!
GoodCooking Favorite Tools and Ingredients:
Graza Olive Oil
Great Jones Nonstick Pans
Microplane
