Grilled okra pasta salad
Delight your taste buds with this flavorful grilled okra pasta salad. A harmonious blend of smoky grilled okra, al dente pasta, and zesty dressing.
Ingredients:
- 1/2 cup olive oil
- 6 garlic cloves, minced
- 1 pinch red pepper flakes
- 450g fusilli
- the juice of two lemons
- 450g okra (the smaller ones if you can find them; they will be more tender)
- Canola oil
- kosher salt
- freshly ground black pepper
- 450g smoked mozzarella, cut into bite-size pieces
- 1 pint cherry tomatoes, halved
- 1 bunch fresh basil, leaves picked and washed, stems discarded
Instructions:
- Pour the olive oil into a large skillet. Next, add the garlic and red pepper flakes to the skillet at room temperature. Turn on the heat to medium. Once you hear the garlic starting to sizzle, reduce the heat a bit. Let the garlic cook gently for 5 to 10 minutes until it turns slightly brown and caramelized. Once you notice the garlic browning, take the skillet off the heat.
- While the garlic is cooking, cook the fusilli pasta. Remember to salt the boiling pasta water adequately to mimic the taste of the ocean. Cook the pasta 1 minute less than the suggested time. Combine the cooked pasta with the garlic-infused oil from Step 1 and squeeze in the lemon juice. Mix everything well and set it aside.
- Coat the okra lightly with just enough canola oil and grill them over high heat, either on a grill or stovetop grill pan. Arrange the okra in a single layer on the grill. Grill them in batches if needed. For outdoor grilling, consider using a grill basket to prevent the okra from falling through the grates. Grill the okra until nicely charred on both sides. Ensure they are not overcooked and remain firm. It should take about a minute or two on each side to achieve nice grill marks. Season the okra with salt and freshly ground black pepper as you remove them from the grill.
- Remove and discard the top stem of each grilled okra. Smaller okra pieces can go straight into the pasta. Larger pieces should be halved before being added to the pasta. After incorporating the okra, mix in the smoked mozzarella and cherry tomatoes. Gently stir in torn basil leaves. The pasta salad can be served warm, at room temperature, or refrigerated for a cold option over the next few days.
Summary:
- Calories: 4556 kcal
- Fat: 246 g
- Protein: 177 g
- Carbs: 424 g
- Potassium: 4078 mg
- Magnesium: 689 mg