This light, fresh, summery pasta salad features the crunch of julienne vegetables.
2 pounds cooked perciatelli or spaghetti
2 bunches of scallions (about 12 scallions)
4 large carrots, peeled
2 large zucchini
2 large yellow squash
4 large garlic cloves
1/4 cup plus 2 tablespoons olive oil
salt and pepper to taste
4 cups firmly packed fresh basil leaves plus additional leaves for garnish
2 tablespoons Dijon mustard
1/2 cup red-wine vinegar
1. Cook perciatelli in a large kettle of boiling salted water until just al dente. Run under cold water, drain, and place in a large bowl.
2. Remove roots from scallions and slice into rings. Slice carrots, zucchini, and yellow squash in half at the middle. Cut again into thin strips lengthwise the thickness of the pasta.
3. Preheat oven to 350 degrees. In a medium bowl mix together all cut vegetables, garlic cloves, 2 tablespoons olive oil, and salt and pepper to taste. Place vegetable mixture on roasting pan and cook for 4 minutes, or until just softened. (Be careful not to overcook.)
4. Remove garlic from roasting pan, and place it in a food processor. Add the mustard and vinegar. While the machine is running, add the remaining 1/4 cup of olive oil. Season with salt and pepper.
5. Add vegetables and dressing to the pasta and mix well. Add 4 cups basil leaves, chopped. Serve at room temperature, garnished with additional whole basil leaves.
This light, fresh, summery pasta salad features the crunch of julienne vegetables. It's a bit like pasta primavera at room temperature, minus the cream. Serves 12