Herbed Pasta Salad

INGREDIENTS

• For Herbed Pasta Salad: 1 pound cooked penne pasta
• 2 zucchinis
• 3 squash
• ¾ cup cubed, thick sliced, smoked bacon, cooked until crispy
• ¾ cup coarsely chopped kalamata olives
• 1 cup halved cherry tomatoes
• 1 tablespoon fresh chopped parsley
• Salt and pepper
• For Garlic Aioli Cream: 1 head garlic
• 1 tablespoon olive oil
• 1 cup cream
• 2 tablespoons chicken broth
• ¼ cup mayonnaise
• ¼ teaspoon salt

GET COOKIN'

1. For the Garlic Aioli Cream: Preheat oven to 375 degrees.
2. Slice the top off the head of garlic, exposing the cloves. Pour the olive oil over the exposed garlic cloves and wrap tightly in aluminum foil. Place on a baking sheet and bake for 25-30 minutes, until garlic is soft. Cool.
3. In a medium saucepan combine the cream and chicken broth. Bring to a boil and reduce the mixture until about 1 ¼ cup remains, about 10 minutes. Squeeze the garlic cloves into a medium sized bowl and mix with the mayonnaise. Whisk in the cream mixture until smooth.
4. Pour 1 cup of the Garlic Aioli Cream over the cooked pasta. Set aside.
5. For the Pasta: Preheat grill to 350-400 degress. Slice squash and zucchini lengthwise in ½ - inch slices and drizzle with olive oil. Grill 3 to 4 minutes per side, turning once. Slightly cool and cut into chunks.
6. In a medium bowl, mix the squash, zucchini, lemon juice, bacon, olives, and tomatoes. Add to the pasta and gently toss. Season with salt, pepper, and garnish with the parsley. Serve the remaining cream on the side.

Print Recipe

Herbed Pasta Salad

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Cuisine

Italian

Prep Time

25 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 pound cooked penne pasta
• 2 zucchinis
• 3 squash
• cup ¾cubed thick sliced, smoked bacon, cooked until crispy
• cup ¾coarsely chopped kalamata olives
• 1 cup halved cherry tomatoes
• 1 tablespoon fresh chopped parsley
• Salt and pepper
• For Garlic Aioli Cream: 1 head garlic
• 1 tablespoon olive oil
• 1 cup cream
• 2 tablespoons chicken broth
• cup ¼mayonnaise
• teaspoon ¼salt

Course Main Dish Cuisine Italian Prep Time 25 minutes Servings people MetricUS Imperial Ingredients 1 pound cooked penne pasta 2 zucchinis 3 squash cup ¾cubed thick sliced, smoked bacon, cooked until crispy cup ¾coarsely chopped kalamata olives 1 cup halved cherry tomatoes 1 tablespoon fresh chopped parsley Salt and pepper For Garlic Aioli Cream: 1 head garlic 1 tablespoon olive oil 1 cup cream 2 tablespoons chicken broth cup ¼mayonnaise teaspoon ¼salt

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. For the Garlic Aioli Cream: Preheat oven to 375 degrees.
2. Slice the top off the head of garlic, exposing the cloves. Pour the olive oil over the exposed garlic cloves and wrap tightly in aluminum foil. Place on a baking sheet and bake for 25-30 minutes, until garlic is soft. Cool.
3. In a medium saucepan combine the cream and chicken broth. Bring to a boil and reduce the mixture until about 1 ¼ cup remains, about 10 minutes. Squeeze the garlic cloves into a medium sized bowl and mix with the mayonnaise. Whisk in the cream mixture until smooth.
4. Pour 1 cup of the Garlic Aioli Cream over the cooked pasta. Set aside.
5. For the Pasta: Preheat grill to 350-400 degress. Slice squash and zucchini lengthwise in ½ - inch slices and drizzle with olive oil. Grill 3 to 4 minutes per side, turning once. Slightly cool and cut into chunks.
6. In a medium bowl, mix the squash, zucchini, lemon juice, bacon, olives, and tomatoes. Add to the pasta and gently toss. Season with salt, pepper, and garnish with the parsley. Serve the remaining cream on the side.

Share this Recipe