Geoffrey Zakarian's Pasta Salad with Tomatoes and Cucumbers | The Kitchen | Food Network

Geoffrey soaks his al dente pasta in a charred scallion vinaigrette to add flavor to every bite of this picnic classic!
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Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 servings

Ingredients

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
8 ounces fusilli pasta
4 tablespoons Chardonnay vinegar
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper
2/3 cup kalamata olives, pitted and chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
One 6-ounce piece provolone cheese, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups baby arugula

Directions

Special equipment: a grill

Preheat a grill to high.

Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.

Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.

In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.

When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

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Geoffrey Zakarian's Pasta Salad | The Kitchen | Food Network
   • Geoffrey Zakarian's Pasta Salad with Tomat...