Fusilli Pasta Salad with Potatoes, Peppers & Aïoli
Recipe created exclusively for Community Grains by Chef Jonah Rhodehamel of Oliveto Cafe & Restaurant in Oakland, CA.
8 oz Community Grains Amber Durum Fusilli
1 cup (8 oz) German boiled butterball potatoes, skin on, cooled, and diced
3/4 cup (6 oz) roasted red peppers, sliced thinly
2 tablespoons fresh chives, chopped
2 tablespoons fresh chervil, chopped
2 tablespoons fresh parsley, chopped
1 tablespoons fresh tarragon, chopped
3 oz frisée, washed
Approximately 1 cup aïoli
1 egg yolk
1 tsp Dijon mustard
1/8 cup lemon juiced
2 cloves fresh garlic, minced
3/4 cup grape seed oil
1/4 cup olive oil
1 1/2 teaspoon salt
Cook fusilli in salted boiling water until just done. Drain and rinse with cold water.
Transfer pasta to large bowl, add potatoes, peppers, herbs, and frisée, then toss.
To make the aioli: in medium bowl, combine the egg yolk, Dijon mustard, lemon juice, garlic and salt. Using a whisk slowly mix in the grape seed oil in a steady, thin stream to emulsify the mixture. Once the grape seed oil is gone, continue with the olive oil in the same manner.
Add aioli to pasta and mix well. Season the pasta salad with salt and freshly ground black pepper to taste.
Enjoy as a vegetarian entrée or a side dish at your next summer barbeque!