Glowbal’s Summer BBQ Series | Pasta Salad

The perfect summer pasta salad recipe – not only delicious but also easy!

Follow Trattoria’s Executive Chef Jon Chuy’s recipe and enjoy!

Cannellini, Spinach, Kalamata Olive & Sun-dried Tomato Pasta Salad with Pesto Vinaigrette.
Yield: 4-6 servings

What You Will Need:
500 gr. Fusilli pasta, cooked & cooled
¾ cup canned Cannellini beans, rinsed
2 med. shallots, sliced
2 cups spinach, washed, trimmed and sliced
¼ cup sun-dried tomatoes, sliced
¼ lb Mozzarella, hand torn
¼ cup Kalamata Olives, pitted & halved
1 tbs pine nuts, toasted
Pesto Vinaigrette, to taste (recipe below)

Pesto Vinaigrette
Yield: 1 cup
¾ cup fresh basil leaves
½ tbs garlic, minced
1 tbs Parmigiano Reggiano, freshly grated
1 tbs pine nuts, toasted
½ cup extra virgin olive oil
4 tbs Red Wine Vinegar

Making the Vinaigrette
In a blender or small food processor blend all vinaigrette ingredients until smooth, adding salt and pepper to taste. If kept chilled and covered, vinaigrette may be made 1 day ahead. Bring vinaigrette to room temperature before using on salads.

Building the dish:
Place a large pot of water on the stove and bring to a boil. Once it comes to a boil, add a generous amount of salt to the water and give the water a stir. Cook the Fusilli pasta for 6-9 minutes depending on your preferred doneness (I usually cook it for 7 minutes.) Strain the pasta, toss with a little olive oil and let cool. Refrigerate if you are cooking the pasta a day ahead.

Meanwhile, gather all your vegetables and start cutting to proper thickness and lengths.

In a large mixing bowl, toss the cooled pasta, vegetables and spinach with the Pesto Vinaigrette. Place in a serving bowl and garnish with the toasted pine nuts and hand torn Mozzarella.

Season with salt and pepper to taste.