The other night, we had a small family gathering at our house. We grilled and even ended up eating outside since we were lucky to have had a small break from all the rain we have been having lately. My husband (the master griller!) attended to meat, while I prepared side dishes. At our cousin’s suggestion, we grilled some pineapple and added some to the lettuce salad as well as served it as a side dish to the grilled meats. It was delicious.
Another favorite side dish I made that is quick, tasty and great for this time of the year, during asparagus season, is this pasta salad. You need only four ingredients and it goes so well with grilled meat. Here we go:
1 bunch of asparagus
1 quart package of cherry tomatoes (around 250 gr)
a bunch of fresh basil
1 package of pasta (best are fusilli or farfale pasta)
2 tbs olive oil
juice from half a lemon
1 garlic clove minced
1 tsp dijon mustard
1 tbs honey or maple syrup
salt and pepper
Boil pasta according to directions. In the mean time, warm up a grill skillet with some olive oil. Wash and trim ends of asparagus (the part on the bottom which is hard and whitish). In a large bowl, mix asparagues with some olive oil and coarse salt. Grill on the skillet turning them occasionally until they are charred on all sides but still firmish (not wilted) approximately 8 minutes. Let cool down, then cut diagonally into an inch (3 cm) long pieces. Also cut tomatoes in halves. Mix asparagus, tomatoes, pasta (cooled down) and basil with the dressing. Enjoy!