Summer is great for about one hundred reasons but today we're focusing on two: Grilling and Summer Squash (namely Zucchini). Chef Jeremy Ouellette has written up a recipe for a bright acidic herb & mint vinaigrette for a full-flavour pasta salad using fresh Creste Di Gallo.
There's a few components: pickled red onion, herb and mint vinaigrette, charred zucchini, and toasted pine nuts. We're also using some olives for salt. Follow the methods below - or buy our pre-prepped kit.
- 1 bunch fresh mint
- 1 bunch of fresh parsley or other leafy herb
- 1 medium-large red onion
- 2 zucchinis
- 40g pine nuts
- 1tsp chili flakes
- 500ml white wine vinegar
- 250g Sugar
- 250ml water
- 300ml Olive oil
- Kalamata olives
- Table salt
For the vinaigrette:
Pick your mint and herbs to remove most of the stems. Add to a blender or Vitamix and blitz with 250ml white wine vinegar. While your herbs are blitzing, slowly stream 300ml olive oil into blender until the vinaigrette is emulsified, season with salt.
Pickled red onions:
Peel and julienne your full red onion. Combine equal parts water, white wine vinegar, and sugar (250ml each) in a small pot. Add onion and bring up to a boil for 1-2 minutes. Allow to cool and set aside onions with liquid in a container.
Toasted pine nuts:
Season pine nuts with salt and toast in a pan with a knob of butter or small amount of canola oil until browned. Careful to remove from heat before burning.
Halve each zucchini length-wise. Score the flesh side approximately 1/8 inch deep. Salt generously and let sit for about 15 minutes, this will allow the zucchini to sweat and will eliminate bitterness. Pat dry with a paper towel.
Grill your zucchini flesh side down over high heat, or use a cast iron pan with a small amount of canola oil. Allow to cool then cut into medium size bites.
Creste Di Gallo:
Bring a pot of salted water to a boil. Add fresh pasta and cook for 2-3 minutes. Strain and allow to cool on a sheet pan in the fridge.
Put it all together!
In a large mixing bowl, combine pasta, zucchini and vinaigrette until evenly coated. Plate in a large bowl, then top with pickled onions, olives, and toasted pine nuts. That's it!
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