Monday, September 6, 2010

Gluten Free Pasta Salad and Grilled Corn with Herb Butter

We are having a BBQ today with friends one of which has a gluten intolerance. So I am made Gazpacho Pasta Salad with corn pasta.
available @ Ocean State Job Lot
8 oz shaped corn pasta (I used Sam Mills Pasta d'oro fusilli
3 tablespoons olive oil 
2 tablespoons red-wine vinegar 
3 cloves garlic, finely chopped 
1/2 teaspoon paprika 
1/2 teaspoon salt
2 cups chopped fresh tomatoes
1 large green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
2 ribs celery, cut into 1/2-inch pieces including leaves (about 1 cup)
1/2 English cucumber, peeled, quartered lengthwise and sliced (about 1 1/4 cups)
Chopped fresh parsley leaves to taste
Chopped fresh basil leaves to taste
Salt & pepper
Cook pasta  according to package directions.Drain & rinse with cold water. In a large bowl, whisk oil, vinegar, garlic, paprika and salt. Add remaining ingredients. Season with salt and pepper to taste. Garnish with additional parsley, if desired.

Grilled Corn with Herb Butter
1/4 cup butter, softened
1 garlic clove, pressed
1 tsp fresh snipped parsley or 1/2 tsp dried
1 tsp fresh snipped basil or 1/2 tsp dried
1 tsp fresh snipped thyme or 1/4 tsp dried
Salt & Pepper, to taste
4 ears of corn
Combine all ingredients except corn. Rub corn generously with herb butter. Wrap each ear of corn in aluminum foil. Place corn on grill for 10-15 minutes, turning frequently. Serve immediately.
We grilled additional corn in the same way with just butter, salt and pepper for the kids.

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