WHY THEY’RE LIGHT Keep summer barbecue sides light and fresh: This no-fuss pasta salad is dressed simply with garlic oil and fresh herbs. Vegetables cooked on the grill need no adornment other than a light coat of olive oil. If using wooden skewers to grill onions, soak the skewers in water for thirty minutes before grilling.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, then rinse pasta under cold water to stop the cooking. Drain well.
Step 2
Meanwhile, in a small saucepan, heat oil and garlic over medium. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
Step 3
Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. (Salad can be refrigerated, covered, up to 2 days; before serving, taste and adjust seasoning if necessary.) Serve chilled or at room temperature.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 393
Step 6
Fat: 10.2g
Step 7
Protein: 11.9g
Step 8
Carbohydrates: 64.3g
Step 9
Fiber: 3.1g
