Tuesday, June 18 2013, 11:48 AM MDT
Pasta Salad with Lemon Parsley Vinaigrette
As Aired on April 29, 2013
Recipe Courtesy Chef Bryan Woolley
For the Lemon Parsley Vinaigrette:
2 minced garlic cloves
3 tablespoons plus 1 teaspoon olive oil, divided
3/8 teaspoons salt, divided
1/4 cup fresh lemon juice
1-1/2 teaspoons lemon zest
1 cup packed parsley, roughly chopped
1 tablespoon white balsamic vinegar
For the pasta salad:
2 large leeks, cleaned well, ends removed, and sliced into 1/4-inch slices
5 stems chard, chopped
1/2 cup fresh (or frozen) spring peas
1 16-ounce package fusilli pasta (or any curly pasta), cooked, drained, and rinsed with cold water
1-1/2 cups cooked kidney beans, rinsed well
1 cup shredded carrot
Salt and pepper taste
Extra Virgin olive oil
1.) Into a food processor, add minced garlic, lemon juice, lemon zest, parsley, about 3 tablespoons olive oil, vinegar, and blend until very well mixed, about 2 minutes, scraping down sides as necessary. Salt and pepper to taste.
2.) Chopped the chard into bite size pieces and set aside.
3.) In a medium-sized sauté pan over medium-high heat, sauté leeks and peas, until leeks are tender. Add the chard and simply warm through. Remove from heat and set aside.
4.) Place the cooked pasta into a large bowl and toss with vinaigrette. Fold in cooked leek mixture, beans, and carrots. Salt and pepper to taste. Serve cold or at room temperature with a slice of artisan bread and enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)