Orecchiette, Corn, Lemon tahini vinaigrette
Angelica Oles for Soom Foods
This pasta salad is calling on all those late summer veggies! Zucchini, yellow summer squash, corn, and scallions take on a little char from the grill before being tossed with a creamy Lemon Tahini Vinaigrette.
Yield: 8 to 10 servings
Ingredients:
For the pasta salad:
16 oz orecchiette pasta
1/2 cup grated pecorino or parmesan
1/2 cup basil, roughly chopped
2 tablespoons olive oil
2 ears of corn
2 small zucchini, halved lengthwise
2 small summer squash, halved lengthwise
6 scallions
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
For the lemon tahini vinaigrette:
1/4 cup Soom Premium or Organic Tahini
1/3 cup olive oil
3 cloves garlic, minced
1 lemon, juice and zest
2 tablespoons honey
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
Method:
Cook the pasta in heavily salted water according to the package instructions.
Meanwhile, whisk the lemon tahini vinaigrette ingredients in the base of a large mixing bowl until smooth.
When the pasta is done cooking, drain and add to the bowl with the dressing. Gently mix until the pasta is evenly coated. Place in the refrigerator to cool.
Place the zucchini, summer squash, scallions and corn on a large baking sheet. Drizzle with olive oil, add garlic powder, and season with salt and pepper. Use your hands to toss the veggies until evenly coated in the oil and seasonings.
Grill the veggies over over a medium high flame for about 15 minutes, turning halfway through. You want the squash to have grill marks and the corn and scallions to be charred.
Allow the vegetables to cool for 5 minutes, or until you are able to handle them. Wish a sharp knife, remove the corn from the cob, cut squash into 1” pieces, and roughly chop the scallions. Add everything to the mixing bowl with the pasta. Gently fold everything together and chill in the fridge for at least 30 minutes and up to 24 hours.
Just before serving, fold in the cheese and the basil. Taste and add additional salt, pepper, or lemon juice. Enjoy!
Zucchini Pasta Salad
Ingredients
- 16 oz orecchiette pasta
- 1/2 cup grated pecorino or parmesan
- 1/2 cup basil, roughly chopped
- 2 tablespoons olive oil
- 2 ears of corn
- 2 small zucchini, halved lengthwise
- 2 small summer squash, halved lengthwise
- 6 scallions
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup Soom Premium or Organic Tahini
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 1 lemon, juice and zest
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta in heavily salted water according to the package instructions.
- Meanwhile, whisk the lemon tahini vinaigrette ingredients in the base of a large mixing bowl until smooth.
- When the pasta is done cooking, drain and add to the bowl with the dressing. Gently mix until the pasta is evenly coated. Place in the refrigerator to cool.
- Place the zucchini, summer squash, scallions and corn on a large baking sheet. Drizzle with olive oil, add garlic powder, and season with salt and pepper. Use your hands to toss the veggies until evenly coated in the oil and seasonings.
- Grill the veggies over over a medium high flame for about 15 minutes, turning halfway through. You want the squash to have grill marks and the corn and scallions to be charred.
- Allow the vegetables to cool for 5 minutes, or until you are able to handle them. Wish a sharp knife, remove the corn from the cob, cut squash into 1” pieces, and roughly chop the scallions. Add everything to the mixing bowl with the pasta. Gently fold everything together and chill in the fridge for at least 30 minutes and up to 24 hours.
- Just before serving, fold in the cheese and the basil. Taste and add additional salt, pepper, or lemon juice. Enjoy!