Ingredients
1 pound spiral-shaped dried gluten free pasta (penne would work just fine, too)
1/2 pound shallots, peeled and halved
3/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons honey, or to taste
2 teaspoons dijon mustard (I used whole grain dijon), or to taste
1/2 teaspoon kosher salt
8 ounces asiago cheese, diced
1 pound cherry or grape tomatoes, halved
1 small red sweet bell pepper, seeded and diced
1 small yellow sweet bell pepper, seeded and diced
2 ounces Parmigiano-Reggiano cheese, shaved
2 handfulls fresh flat-leaf parsley leaves, roughly chopped
Directions
First, roast the shallots (this step can be done ahead of time and refrigerated once cool). Preheat your oven to 400°F. Place the shallots on a sheet of heavy-duty aluminum foil (or two sheets of regular foil, stacked) about 10 inches square. Drizzle the shallots with about 1 tablespoon of the 3/4 cup olive oil, and toss them to coat. Gather the edges of the foil over the shallots into a packet, place on a rimmed baking sheet, and place in the center of the preheated oven. Roast for about 20 minutes, or until the shallots are tender. Open the packet and continue to roast for another 10 minutes or until the shallots are just beginning to brown very lightly around the edges. Remove the shallots from the oven and allow to cool completely.
Cook the pasta according to my directions on how to boil gluten free pasta the right way, to serve cold. Place in a large bowl (you don’t want to crowd the pasta or it will clump and stick), toss with a bit of oil, and cover with plastic wrap. Set the bowl aside.
Make the dressing. Place the remaining olive oil, vinegar, honey, dijon mustard, salt and cooled roasted shallots in a blender and blend until smooth. The shallots should be completely broken down, and the dressing emulsified. Taste the dressing and add more salt, honey and/or mustard to taste.
Assemble the salad. In a large bowl, place the cooked pasta, asiago cheese, tomatoes, and sweet bell peppers and toss to combine. Add about 1/4 cup of the dressing, and toss to combine. Add the Parmigiano-Reggiano and the parsley, and toss again to combine. Store covered at room temperature until ready to serve.
Love,
Me
P.S. There’s still time to pick up a copy of Gluten-Free on a Shoestring Quick & Easy … for your mom! Your support makes the blog possible. Like your mom made you possible!
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