Grilled broccolini pasta salad
Brian Lagerstrom · ♥ 12.3K likes · 394.9K views · 11 min video
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Ingredients
Method
Techniques
- 150 g red wine vinegar
- 15 g honey
- 15 g grainy mustard
Combine the red wine vinegar, honey and grainy mustard in a bowl.
- 1 whole shallot
Dice the shallot as small as possible and rinse it in a strainer under cold water to take off the sulfury edge.
- 150 g extra virgin olive oil
Add the rinsed shallot and the olive oil and whisk to a weak emulsion.
- 125 g broccolini
- olive oil
- salt
Toss the broccolini with olive oil and a strong pinch of salt.
Grill the broccolini on high for three minutes without moving, flip and give it about two minutes more until charred and snappy; rest on a plate.
- salt
- 225 g bowtie pasta
Salt the boiling water and cook the bowtie pasta roughly 10 to 11 minutes, to about 10% past al dente.
- 75 g olives
- 1 whole red bell pepper
Chop the grilled broccolini into half inch lengths, the olives into half inch chunks and the bell pepper into a half inch dice.
Drain the pasta and rinse it with cold water to stop the cooking.
- 75 g grated parm
- 50 g sun-dried tomatoes
- 10 g parsley
Combine the pasta, the dressing, the chopped vegetables, the grated parm, the sun-dried tomatoes and the parsley and fold together until well dressed.