Pasta Salad w Charred Leeks and Whole Lemon Dressing
Pasta salad is perfect for a party, and this one definitely is big enough to feed a crowd! Mill Valley Pasta Company's radiatore pasta holds on perfectly to the dressing packed with charred whole Meyer lemon and nubby bits of walnuts. Peak season leeks, zucchini, and corn bring sweetness to the mix. A few handfuls of spicy fresh arugula bring it together. Grill all the veggies and put it together while you throw the main course on the grill. This pasta salad is particularly good paired with whatever red meat you're tossing on the grill, but is also an excellent stand-alone vegan option.
Ingredients and Farms
10 ounces radiatore pasta - $10 Mill Valley Pasta Company
2 large leeks - $4 Iacopi Farm
1 pound zucchini - $3 Triple T Ranch
3 ears corn - $3 G&S Farms
2 meyer lemons - $4 Stepladder Creamery
3 cups arugula - $2 Triple T Ranch
1/2 cup olive oil - $2
1/3 cup walnuts - $2
Equipment
Grill
Directions
Bring a large pot of salted water to boil. Add the pasta to the water to cook for 6 minutes. Preheat the grill.
Meanwhile, cut the dark greens of the leeks off and save for another use. Cut the white and light green part of the leek in half lengthwise. Rinse well under running water, separating between the layers. Slice the zucchini lengthwise quarters. Shuck the corn. Cut the ends off of one Meyer lemon and cut lengthwise into quarters. Remove any obvious seeds. Drizzle the prepped produce with olive oil and season with salt and pepper.
Drain the pasta and rinse with cold water. Wash arugula. Set aside to drain well.
Grill the leeks, zucchini, corn, and lemon over high heat until charred all over.
Make the dressing: Add the grilled Meyer lemon to a blender with the juice of the remaining Meyer lemon, walnuts, and olive oil and blend until mostly smooth. Season with salt and pepper.
Remove and discard the outer charred layer of the leeks halves. Cut leeks on the bias into ½-inch pieces. Cut the zucchini into 1-inch lengths. Cut the corn off of the cob. Add the grilled vegetables to the pasta. Toss with the dressing. Add the arugula and toss again before serving.
Enjoy!
Recipe by Meleyna Nomura