Salatada

Tuscan pasta salad with grilled vegetables

Delight in the flavors of Italy with this Tuscan pasta salad featuring grilled vegetables. A perfect blend of savory and fresh in every bite.

Ingredients:

1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
230g orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
90g parmesan cheese, shaved with a vegetable peeler

Heat up a grill or grill pan to medium high heat. Combine the radicchio, fennel wedges, and bell peppers in a large bowl with 1/4 cup of olive oil. Season with salt and pepper. Grill the vegetables, turning them occasionally, until they are charred and slightly tender, which should take about 4 minutes for the peppers and radicchio, and 6 minutes for the fennel. Once done, take them off the grill and let them cool down. Cut them into small pieces afterwards.
Boil a large pot of water with salt. Put the pasta in and cook it until it is almost cooked but still firm to the bite (it should be about 2 minutes less than what the package instructions say). Drain the pasta and rinse it under cold water; remove excess water. Place the pasta in a serving bowl. Combine the grilled vegetables, cannellini beans, remaining 1/4 cup of olive oil, lemon juice, parsley, 1/4 teaspoon of salt, and pepper to your liking; mix well. Add the parmesan shavings and fennel fronds, tossing gently. You can either serve it immediately or store it in the refrigerator for up to 6 hours (make sure to bring it to room temperature before serving).

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