Greg Basalla
Director, Culinary, Global US and Canada Food + Beverage
Marriott International

Smoky Seafood Pasta Salad

Recipe courtesy of Chef Greg Basalla

Sponsor: Barilla

Servings: 4

Ingredients

Ladolemono (Yield 4 cups):

• 1 cup fresh lemon juice
• 2 Tbsp honey
• 1 tsp Dijon mustard
• 1 cup olive oil
• 2 cups blended or canola oil

Smoked Piquillo Vinaigrette (Yield 2 cups):

• 8 ea piquillo peppers, lightly charred on a wood grill
• ½ tsp cumin, toasted, ground
• 2 tsp smoked paprika
• 2 Tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp minced shallot
• ¾ cup blended or canola oil
• ¼ cup olive oil
• To taste salt

Smoky Seafood Pasta Salad:

• 12 oz Barilla Rotini pasta, cooked al dente
• 3 oz smoked piquillo vinaigrette
• 8 ea 16/20 red shrimp, charred on a wood grill
• 8 ea bay scallops, charred on a wood grill
• 6 oz octopus, poached, then charred on a wood grill, cut into 1-in pieces
• ½ ea ear of corn, charred on a wood grill, cut from the cob
• 4 ea white asparagus spears, charred on a wood grill, cut into 1-in pieces
• 2 oz mixed seasonal greens, washed and rinsed
• ¼ oz watercress, washed and rinsed
• 2 ea large basil leaves, torn
• 1 Tbsp parsley, chopped
• 2 tsp dill, chopped
• 2 tsp chives, thinly shaved
• 1 Tbsp red pearl onion, thinly sliced
• 10 ea grape tomatoes, halved
• 1 ea Persian cucumber, thinly sliced
• 8 ea Cerignola olives, pitted, quartered
• 2 oz Ladolemono
• To taste Maldon sea salt
• 1 ea lemon, halved, then charred on a wood grill

Directions

1. For the ladolemono: place the lemon juice, honey, and mustard in a blender and blend on high. Slowly add the oils to create the emulsification. Label and store up to 5 days refrigerated.
2. For the smoked piquillo vinaigrette: place all the ingredients in a blender and puree. Slowly add both oils until fully emulsified. Finish with just a touch of salt to taste. Label and store up to 5 days refrigerated.
3. For the Smoky Seafood Pasta Salad: in a large mixing bowl, place the cooked rotini pasta, and toss with 2 oz of the smoked piquillo vinaigrette, then set aside.
4. In another smaller bowl, combine the grilled seafood, asparagus, and corn and toss with remaining 1 oz of the smoked piquillo vinaigrette.
5. In the bowl with the pasta, add the greens, cress, herbs, pearl onion, tomatoes, and cucumbers, and toss gently, then transfer to a large serving dish or plate.
6. Attractively arrange the grilled seafood and vegetables on top of the pasta and greens.
7. Garnish with the olives, some torn whole herbs, a drizzle of ladolemono, the lemon, and Maldon sea salt.

Chef Notes

After spending quite a few years in Greek and Mediterranean kitchens, ladolemono has become my work horse in the kitchen. I use it on everything. It’s great on its own as a simple vinaigrette for a salad, but I believe it shows its true value used when cooking proteins. I keep mine in a squeeze bottle and squirt it on grilling/searing meats and seafood to add a great glaze, some nice caramelization, and a nice balance of sweet and acid.

The smoky piquillo vinaigrette is a great recipe. I sometimes cut it with yogurt and use it as more of a sauce or swipe on a plate. It goes great with all types of foods and proteins. I particularly like it with seafood and pork.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams