Whole Wheat Pasta Salad-Grilled and Raw with Sherry Vinaigrette

We made this for a farmer’s market this past week, and it got good reviews so I thought I’d share the recipe. We used whole wheat pasta, but traditional would work just as well. I also think traditional pasta  stores better if you plan on making it a couple of days ahead or eating it over a few days. These are the vegetables we used, but it’s really up to what you like and what’s in season.

Ingredients

• 1 lb Valentino Pasta
• 3 Cups Seasonal Vegetables, Grilled & Chopped (we used zucchini, green beans & carrots)
• 1 Pint Grape Tomatoes, Halved
• 1 Bulb Kohlrabi, julienne

Roasted Garlic Sherry Vinaigrette:

• ½ Cup Garlic Oil
• 3 Tbs Olive Oil
• ¼ Cup Sherry Vinegar
• 2 Cloves Garlic, Roasted & Smashed
• 1 tsp Dijon Mustard
• 1 tsp Honey
• Salt & Pepper

Directions:

1. Mix vinaigrette & refrigerate.
2. Drop your pasta in salted boiling water.
3. Just before pasta is al dente, drain, rinse, & cool.
4. Add grilled, chopped vegetables.
5. Add kohlrabi & tomatoes.
6. Add vinaigrette.
7. Mix well & refrigerate 2 hours before serving.  BEST SERVED COLD.