Freshest Pasta Salad

Overview

This salad is another blank slate that you can manipulate seasonally, every season with sun dried tomatoes. For winter-fall use butternut squash and hearty greens. In spring, fava beans, peas and asparagus. You know, right?...CHEF...and this more summery version is perfectly poised for picnic-ery. When you go to cut the corn off of the cob, lay it down flat on your cutting board and the kernels won't fly all over the place.

Print Recipe

Ingredients

  • 4 medium zucchini, seeds removed and cut large bite size
  • 1 pound of your favorite pasta
  • 1 TB Bella Sun Luci Extra Virgin Olive Oil
  • 1 cup Bella Sun Luci Sun Dried Tomatoes in Olive Oil and Italian Herbs, Julienne Cut (Drained of the oil, oil reserved aside)
  • 1 15 oz can artichokes in brine(Drained of the brine, brine reserved aside)
  • 4 ears fresh corn, kernels cut off the cob
  • ½ large red onion, diced (or 1 whole medium red onion)
  • 1 cup basil leaves or a little more, chiffonade cut and divided, plus a few florets for final garnish
  • 8 feta, crumbled
  • For the dressing
  • Start with the reserved sun dried tomato oil and artichoke brine
  • 2 TB artisan mustard (Pale Ale-Honey in this case, or other)
  • 2 TB red wine vinegar (taste for acidity and a little if you like)
  • 2-3 cloves garlic, minced (this is optional)
  • 1 TB Worcestershire sauce
  • Kosher salt and cracked black pepper to taste

Directions

  1. Cook the pasta in salted water at a rolling boil. Stir often.
  2. *Set the timer for 3 minutes LESS than the package says.
  3. When the timer goes off, add the zucchine and set the timer for 1 minute.
  4. When the timer goes off, drain the pasta/zucchine, turn onto a sheet pan, coat with the 1 TB olive oil and stir for 1 minute to help it cool. Set aside.
  5. When cool, toss with the other salad ingredients (reserving ½ of the basil and florets for garnish).
  6. Make the dressing and toss it with the salad ingredients.
  7. Garnish with the remaining basil and florets.

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