I adapted this from Giada De Laurentii's' latest book Weeknights with Giada. Just yummy. On her show yesterday she made it with Israeli Couscous. In the book she uses Orzo. I used Fregulla, which is a toasted pasta that I bought at Eataly, NYC the last time we were there. I found some in the back of the cupboard. Worked very well. Also I added some cooked corn, some onions and 3 types of basil and some parsley (all of which she did not use - she just roasted tomatoes and that was it).
Pasta Salad with Smokey Tomato Vinaigrette
1 lb small tomatoes (2 pints)
1 lb farfalle OR any small pasta shape
1/2 cup packed basil leaves (I used 3 kinds of basil)
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil, or Meyer Lemon Oil*
1 tbsp agave nectar**
Freshly ground black pepper
1/2 Vidalia Onion, finely chopped
2 cobs corn, cooked and kernels removed
1/3 cup parmesan cheese, freshly grated
Roast tomatoes in a nonstick skillet OVER MED-HIGH heat, until the tomatoes are tender and skins are charred in spots. Should take about 10 minutes. Set aside to cool.
Bring a pot of water to a boil, add salt, then add pasta and cook according to package directions. Drain well. Transfer to a large serving bowl.
Place tomatoes, basil, vinegar, olive oil, agave, 1 tbsp smoked salt and 1/4 tsp pepper in a blender. Blend until smooth.
Place corn and Vidalia onion in bowl with pasta. Add dressing. Mix well, to coat evenly. Add parmesan cheese and mix well.
Serve with pork chops.
*original calls for extra virgin. I used Meyer Lemon infused olive oil.
**original calls for honey
***Maldon Salt, in England, makes a smoked salt. If you can’t find this then omit it but the dressing won’t be smokey in flavor.
Yield: 6-8 servings
Source: Adapted from Weeknights with Giada by Giada De Laurentiis
Posted by RisaG 7/15/12