'Because the okra cooks so quickly on the grill, it maintains some bite and texture. It ends up tasting 'crispy-soft,' which is the trendy way of describing a vegetable that has found that perfect balance between raw and overcooked.'
I’ve been searching for a reason to eat grilled okra not just as a snack but as part of something larger. I recently stumbled upon an ideal pairing when I added it to my pasta salad.
Because the okra cooks so quickly on the grill, it maintains some bite and texture. It ends up tasting “crispy-soft,” which is the trendy way of describing a vegetable that has found that perfect balance between raw and overcooked. Tossed amidst springy coils of fusilli pasta, the grilled okra is aided by a supporting cast of smoked mozzarella, fresh cherry tomatoes, and torn basil leaves. A dressing of garlic oil and lemon juice envelopes everything. This creates a finished dish that tastes bright, acidic, yet also deeply savory. There’s no mayo in this pasta salad, and that’s just fine because it isn’t missed.
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