June 23rd 2010

Mediterranean Fusili Salad with Grilled Asparagus

The dressing featured on this salad is light, but if you harbour love for creamy side dishes, then add a little more tahini and water to thin it out. You can also steam or roast the asparagus if the grill isn’t available.

Mediterranean Fusili Salad with Grilled Asparagus

Makes four servings

1 pound (454g) whole grain or brown rice fusili pasta
1 pound (454g) asparagus, ends trimmed
about 10 sun-dried tomatoes (approximately 40g), covered in warm water
zest of 1 lemon
small handful of fresh basil, chopped
2 tablespoons (30g) chopped fresh chives
1 (200mL) can sliced black olives, drained
2 tablespoons (30g) extra-virgin olive oil
1 tablespoon (15g) tahini
1/8 teaspoon garlic powder
salt and fresh ground pepper to taste

Cook pasta according to package directions in a large pot of boiling salted water.

Meanwhile, heat your grill and cook asparagus for about 5 minutes until tender crisp. When finished, cut into one-inch pieces on the bias.

Drain sun-dried tomatoes, reserving liquid. Chop into pieces.

When pasta is finished cooking, drain well and rinse with cool water. Pat dry, then add to a large serving bowl. Toss with sun-dried tomatoes, lemon zest, basil, chives and black olives. Mix in asparagus.

In a small mixing bowl, stir together olive oil, tahini, and garlic powder. Add reserved sun-dried tomato water, thinning to make a dressing consistency.

Toss dressing with salad, and season with salt and fresh ground pepper to taste.

(c) 2010 Laurie Sadowski

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Andrew's Biography

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.