'Geoffrey soaks his al dente pasta in a charred scallion vinaigrette to add flavor to every bite of this picnic classic! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.  Get the recipe ▶ https://foodtv.com/3hRuIJs Subscribe to Food Network ▶ http://foodtv.com/YouTube  Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!  Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!  Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 35 min Active: 35 min Yield: 4 servings  Ingredients  1 bunch scallions 1/3 cup plus 2 tablespoons extra-virgin olive oil  8 ounces fusilli pasta  4 tablespoons Chardonnay vinegar  1 tablespoon Dijon mustard  Sea salt and freshly cracked black pepper  2/3 cup kalamata olives, pitted and chopped  1/2 cup cherry tomatoes, halved  1/4 red onion, finely diced  One 6-ounce piece provolone cheese, diced  1/4 cup fresh dill, chopped  1/4 cup fresh parsley, chopped  2 cups baby arugula   Directions  Special equipment: a grill  Preheat a grill to high.  Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.  Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.  In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.  When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.  Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork  #GeoffreyZakarian #TheKitchen #FoodNetwork #PastaSalad   Geoffrey Zakarian\'s Pasta Salad | The Kitchen | Food Network https://www.youtube.com/watch?v=k0Kfpd-nI9c' 

Tags: summer , Summer Recipes , Party , Eat , FOOD NETWORK , BBQ , cucumber , tomatoes , FN , parsley , The Kitchen , dill , meal tips , Katie Lee , Jeff Mauro , Geoffrey Zakarian , alex guarnaschelli , co-hosts , the kitchen co-hosts , summer party , vinaigrette , pasta salad , pasta salad recipe , cookout , PROVOLONE , fresh herbs , picnic recipe , scallions , homemade vinaigrette , fusilli pasta , Pasta Salad with Tomatoes and cucumbers , Grilled Green Onion-Crushed Olive Vinaigrette , grilled green onions , picnic pasta

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