WHY THEY’RE LIGHT Keep summer barbecue sides light and fresh: This no-fuss pasta salad is dressed simply with garlic oil and fresh herbs. Vegetables cooked on the grill need no adornment other than a light coat of olive oil. If using wooden skewers to grill onions, soak the skewers in water for thirty minutes before grilling.

　　

Ingredients

serves 8

　　Coarse salt and ground pepper

　　1 1/2 pounds orecchiette or other short pasta shape

　　1/3 cup olive oil

　　4 garlic cloves, sliced

　　1 cup chopped fresh basil leaves

　　1/2 cup chopped fresh flat-leaf parsley

　　

Step 1

In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, then rinse pasta under cold water to stop the cooking. Drain well.

　　

Step 2

Meanwhile, in a small saucepan, heat oil and garlic over medium. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.

　　

Step 3

Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. (Salad can be refrigerated, covered, up to 2 days; before serving, taste and adjust seasoning if necessary.) Serve chilled or at room temperature.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 393

　　

Step 6

Fat: 10.2g

　　

Step 7

Protein: 11.9g

　　

Step 8

Carbohydrates: 64.3g

　　

Step 9

Fiber: 3.1g

　　Everyday Food: Light