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Herbed Pasta Salad with Garlic Aioli Cream
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: Katie Brown Celebrates
Pasta Salad: | |
4 | zucchinis |
5 | summer squashes |
1/3 c. | olive oil |
1/2 Tb. | lemon juice |
1 1/2 c. | cubed thick-sliced smoked bacon, cooked until crispy |
1 1/2 c. | coarsely chopped Kalamata olives |
2 c. | halved cherry tomatoes |
2 lb. | cooked penne pasta, cooled |
2 Tb. | chopped fresh parsely |
salt and pepper | |
Cream: | |
1 | head garlic |
2 Tb. | olive oil |
2 c. | cream |
1/4 c. | chicken broth |
1/2 c. | mayonnaise |
/2 tsp. | salt |
1. For the Cream: Preheat oven to 375 degrees.
2. Slice top off head of garlic, exposing cloves. Place cut side up on a sheet of foil large enough to wrap around entire head of garlic. Pour olive oil over exposed garlic cloves and wrap tightly with foil. Place on a baking sheet and bake until garlic is soft, 25-30 minutes. Cool.
3. In a medium saucepan, combine cream and chicken broth. Bring to a boil, then lower heat and reduce until about 1 1/4 cups remain, about 20 minutes.
4. For the Pasta Salad: while cream is reducing, preheat grill to 350-400 degrees. Slice squashes and zucchinis lengthwise in 1/2" slices and drizzle with olive oil. Grill 3-4 minutes per side, turning once. Slightly cool and cut into chunks. In a large bowl, mix squash, zucchini, lemon juice, bacon, olives, and tomatoes. Add pasta and gently toss.
5. Finish Cream by squeezing garlic cloves into a medium-size bowl and mixing with mayonnaise. Whisk in cream mixture until smooth. Pour 1 cup of cream over pasta salad, and serve remaining cream on the side. Add parsely and salt and pepper to taste to pasta salad.
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