Serves 6-8
- 1 pound orecchiette
- 5 ears fresh local corn, husked
- 2 Tablespoons grapeseed oil
- 2 jalapenos
- 1 pint cherry tomatoes, halved
- 2 avocados, diced
- 4 green onions, sliced
- 1 Tablespoon fresh dill, finely chopped
- ½ cup loosely packed fresh basil, cut into chiffonade
- 2 Tablespoons fresh parsley, finely chopped
- 1 Tablespoon fresh chives, finely chopped
- 3 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/3 cup good quality olive oil
- 1 ½ teaspoons fleur de sel
- ½ teaspoon ground black pepper
In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
Preheat grill to medium-high.
Rub the corn and jalapeno with grapeseed oil. Grill corn and jalapeno, turning occasionally, until they are lightly charred on all sides and tender, about 8-10 minutes. Transfer to a cutting board and cool. Once cool, cut kernels off the cobs. Stem, seed, and finely dice the jalapeno. Transfer corn and jalapenos to a large bowl.
Add the pasta, tomatoes, avocados, green onions, dill, basil, parsley, and chives; stir together gently with a silicone spatula to blend.
In a small bowl whisk together the red wine vinegar, mustard, and garlic. Slowly drizzle in the olive oil, while whisking continuously. Once your vinaigrette has come together, pour it over your pasta salad. Season the pasta salad with the fleur de sel and black pepper. Fold the salad together with the silicone spatula. Adjust seasonings to taste.
