Grilling veggies brings a tasty element to this herbaceous salad. With substantial veggies and light on pasta, this dish is perfect for Summer eating.
- 3 ears of corn, shucked
- 1 pound small zucchini or summer squash, halved lengthwise
- 4 TBS extra-virgin olive oil
- 1 cup dry rigatoni or penne pasta
- 1/4 cup mayonnaise
- 1 TBS fresh lemon juice
- 1 TBS RR&Co Heirloom Garlic Oxymel
- 1/3 c green onion tops, or chives
- ½ -1 TBS Mexican tarragon (or French tarragon)
- parsley or tarragon for garnish
Warm a grill to medium high heat. Coat corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Remove from the grill and let cool. Cut the kernels off the corncobs and chop the zucchini. Transfer to a large bowl.
Meanwhile, in a medium saucepan of salted boiling water, cook the pasta until al dente. Drain and rinse under cold water to cool. Drain well until dry.
In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and lemon juice, RR&Co Heirloom Garlic Oxymel, shallot, green onion tops, tarragon, and salt and pepper. Add the pasta, corn, and zucchini and mix well. Transfer to a serving bowl and garnish with tarragon or parsley sprinkles.
*We make it with gluten free pasta and Veganaise and it’s delicious.