Side Dishes
Charred Sweet Onion Pasta Salad with Radicchio & Parmesan
Marinate and grill onions until tender and charred to be the unexpected star of this unique Italian-inspired pasta salad. Sweet onions get even sweeter when charred on the grill. Balance their sweetness with a tangy vinaigrette, bitter radicchio, and salty elements, like Parmesan cheese, capers, and anchovy paste. Though the anchovy paste is a key flavoring component in this salad, swap it for soy sauce or tamari to keep this dish vegetarian-friendly.
Ingredients
FOR THE MARINADE, WHISK:
FOR THE DRESSING, PURÉE:
FOR THE PASTA, COOK:
ADD:
Instructions
For the marinade, whisk together ½ cup vinegar, 2 Tbsp. oil, 1 Tbsp. thyme, Dijon, and 1 tsp. salt. Place onions in a dish in a single layer and pour marinade over top; marinate 45 minutes, turning halfway through.
For the dressing, purée Parmesan, ¼ cup vinegar, parsley leaves, 2 Tbsp. oil, buttermilk, 2 tsp. Dijon, anchovy paste, and garlic in a mini food processor; season with salt and pepper.
Preheat grill to medium. Brush grill grate with oil.
For the pasta, cook campanelle in a large pot of boiling salted water according to package directions; drain and transfer to a large bowl.
Grill onions, covered, until tender and charred on both sides, 5–6 minutes per side, brushing with marinade periodically. Transfer onions back to marinade; when cool enough to handle, chop.
Add onions, radicchio, chopped parsley, capers, and dressing to campanelle, tossing to coat; season with salt and pepper.
So the onion rings absorb even more flavor, place them back into the marinade after grilling them.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 332
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 716mg 29%
Carbs 42g 14%
Fiber 3g 12%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.