Name: Linguini Grilled Summer Vegetable Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/2 pound green beans (trimmed, rinsed and dried); 1/2 pound yellow wax beans (trimmed, rinsed and dried); 12 ounces cherry tomatoes (2 1/2 cups, washed and dried); 3 tablespoons olive oil (divided); Kosher salt and coarse black pepper (to taste); 1 16-ounce box linguini; 2 tablespoons balsamic vinegar; 2 garlic cloves (crushed); 1/4 teaspoon Dijon mustard (optional); 1 tablespoon kosher salt

The combination of perfectly seasoned linguini with grilled summer vegetables is outstanding. This warm side dish is great for a summer barbecue, or just about any time. Even the kids love it. If you can’t find yellow wax beans, just use a full pound of green beans. The green and red colors are fabulous together. If you are making the linguini in advance, simply place it in a colander before serving, and pour plenty of boiling water over it. This will refresh the pasta and heat it through.

Linguini Grilled Summer Vegetable Salad

Prep Time 20

Cook Time 20

Total Time 40

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Servings

Ingredients

1/2 pound green beans trimmed, rinsed and dried
1/2 pound yellow wax beans trimmed, rinsed and dried
12 ounces cherry tomatoes 2 1/2 cups, washed and dried
3 tablespoons olive oil divided
Kosher salt and coarse black pepper to taste
1 16-ounce box linguini
2 tablespoons balsamic vinegar
2 garlic cloves crushed
1/4 teaspoon Dijon mustard optional
1 tablespoon kosher salt

Instructions

Place a grill basket on the outdoor grill; preheat the grill and the basket to medium. Place the green beans, wax beans, and cherry tomatoes in a large Ziploc bag. Drizzle with 1 tablespoon olive oil. Season with kosher salt and coarse black pepper to taste. Seal the bag and toss to coat. Set aside. Fill an 8 quart pot ¾ up with lightly salted water. Bring to a boil. Add the linguini and cook uncovered until al dente, about 11 minutes, stirring occasionally. Drain well. In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, garlic, Dijon mustard, and 1 tablespoon kosher salt. (If using regular salt, use just 2 teaspoons.) Drizzle over warm pasta and toss very well to combine. Working in batches as necessary, place the green beans and wax beans in the grill basket and grill, covered, for 6 to 8 minutes, tossing halfway through. Then grill the cherry tomatoes in the basket for 3 minutes, shaking the basket halfway through. Cut the grilled green and wax beans in half on the diagonal. Toss with seasoned linguini and grilled cherry tomatoes, and serve. Great warm or at room temperature.
As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.