Friday, June 06, 2008

Lime and Basil Pasta Salad

Lime and Basil Pasta Salad

We've had a couple of hot, humid days here, and it just seemed like the perfect opportunity to make a summery pasta salad. It was inspired by Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette by Sara Foster. Lovely recipe, except for two main ingredients that I can't eat: shrimp and pesto (which usually has nuts in it). This has the same underlying idea as the original: pasta, grilled summer vegetables, lime vinaigrette, fresh basil. Light, refreshing, and perfect for a warm night.

I have a countertop grill, so there was no chance that the green beans would fall through the grate. For a regular grill, you could wrap the green beans up in foil and grill them in a packet.

Grilled vegetables

Lime and Basil Pasta Salad
serves 4 as a main dish, 6 as a side

8 ounces orzo or other small pasta
Juice of one lime
4 1/2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
Salt and pepper to taste
1 red or yellow bell pepper, quartered
1/4 to 1/2 lb green beans, ends trimmed
1 pound cooked chicken, cut into 1" cubes
1/4 cup thinly sliced fresh basil leaves

Cook pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

In a small bowl, whisk together lime juice, 3 1/2 tablespoons olive oil, red wine vinegar, garlic, salt and pepper. Set aside.

Heat grill to medium-high heat. Brush the grill with olive oil, then grill pepper until softened and lightly browned, about 5-7 minutes. Remove pepper to cool. Grill green beans until they develop grill marks, about 5 minutes (they should still have a nice crunch to them). Remove green beans to cool.

Once cooled, chop green beans into 1" pieces and chop bell pepper into bite-size pieces or smaller. Add cooked chicken, green beans, and bell pepper to bowl with pasta. Add lime vinaigrette and sliced basil; toss to combine. Season to taste with salt and pepper.

Can be made 2 hours ahead. Cover and refrigerate. Serve cold or at room temperature.

1 comment:

SBeev said...

Made a version of your recipe after finding this post. It turned out great. Thanks!