Grilled Vegetable Pasta Salad

Hey, y'all, I'm in the kitchen today with the cutest little chef from Nolan's

Yes, indeed. Right? Bart Bell. To me, he looks so much like Bobby Flay through the eyes

Look at him. Challenge. Let me tell you something. Bobby's my buddy, and I give him the devil of a chance I get

So why don't you start getting our vegetables prep, Bart? Okay. We're going to make a grilled pasta salad

I've got our water boiling back here, and I've salted it. Now, I'm just going to add our pasta

and if you would start prepping all the veggies to go on the grill

Sure thing. that would be great. And I'm using a pretty little bow tie

That'll make a pretty pasta salad when it barks. So in the pot we go

I have over here some beautiful red onions and some corn on the cob

It's been removed of the husks and the hairs. Red bell pepper

What hairs? What hairs? Some zucchini. Too many hairs around here. You got a lot of hair on your face, boy

Just enough. Just enough. You are too cute. So I have got our pasta cranked

We're going to let that cook Probably for about eight minutes y'all

And Bart I'm going to give your grill A little no stick'em

Are you married? Not yet I'm not What do you mean not yet

Well I hope to be one day Have you found her? Not yet, still looking

You going to help me out? You know any single Savannah ladies You know I might come up with one or two Now I going to mince up this shallot because I going to make us a dressing for our pasta salad

I'm getting slimy over here. You're getting slimy. So, now tell me where you work

I work at a restaurant in mid-city New Orleans called Crescent Pie and Sausage Company

That's a weird name for a restaurant, isn't it? I think it's a cool name for a restaurant

Sausage Company. You know, I think about a company that makes sausage. We're in the business of making sausages and pies

and that is all types of... What kind of pies? All types of pies

Like sweet pies? Sweet pies, savory pies. You know, it's hard to go anywhere and find a true homemade pie

Right, but in the South, shouldn't we have pies everywhere? Listen, I'm the biggest..

I'm going to start a fire over here. You're going to start a fire? Yeah. Start a fire

Yeah, I think in the South we should have pies all over the place

All right, well, I just want to hear all about this because, you know, I come to Nolan's a good bit

So I want to be able to come to the sausage company and have some of your sausage

Please do. The ladies love the sausage. They love your sausage. I bet they do

What kind of sausage? We're not dry curing any of the sausages

We're making mostly fresh and smoked sausages. What's your number one sausage that you make

Our number one sausage that we make, I think, is also my favorite, and it's the choriz sausage

Paula, I brought some choriz here with me, and I'd like to show you. I would love to see it

Let's see it. Let's see it. This is widely used in South Louisiana and definitely on the grill but also in gumbos and in jambalayas It also works really well It beautiful sausage And y it smells so pungent Mmm

So how long have you been cooking? I think I've been cooking my whole life

Dad used to let me stir the pot a little bit. We were always in the kitchen together

That was our good time. Which is the number one pie? My number one pie on the menu is the pizza pie. Okay

And then, of course, the dessert pies and shepherd's pie and pot pie

You know what? We make shepherd's pie a lot at the Lady and Sons. People love that dish

Well, I'll cut that off then. You want me to drain that for you? Yeah, grab that rag, though, because these hands got hot

Okay. All right. So I've got two teaspoons of minced garlic, one shallot minced up

And now I'm going to put in two tablespoons of Dijon mustard, a fourth of a cup of balsamic

All right, now I'm going to put a half a cup of olive oil

And this is what we're going to dress that grilled pasta salad with

All right, I'm going to put a little salt, a little pepper, and I'm just going to whisk in my olive oil

You want me to chop these vegetables up? Yes. Small, medium, or large

Yeah, well, I would think kind of bite size. What do you think? Bite size. So it'll be easy to eat

I love putting my pasta salads, macaroni salad, potato salad together hot

I just like it warm. All right now I going to sit that up there so you can start tossing our veggies in I gonna just quick chop some parsley Just hold this and just dump it in there like that

Okay, great. They're real hot. They're real hot. Yes. All right, I'm gonna just start tossing that

We're gonna make a mess. Corn on the top, grills. You know, I bet that sausage would be delicious in here

Yes, it would. All right, so we're gonna put this in the fridge

this in the fridge and let it chill. And I think if we

grill some of that sausage and put in here, it would be

done. Oh, my. Yum. All right, let's taste some sausage. Yum. A little snack? All right, yes

yes. Oh, no, that's fine. I'll just get mine straight off the grill. How's that

Right off the grill. It's a little warm. All right, now, which one did I get? This is the gift that I brought for us

Okay, this is all andouille. This is all andouille. Let's do that. Do we have

Some kind of little plate to put these sausages on to bring them over there. Whoa

Watch out. Boom! A fair warning. My husband would adore that

Right off the grill? It's hot, y'all. It is hot. We're going to heat up that pasta salad with these little pieces

Don't those look great? I think I need that pasta to cool mine down. It's delicious

Yes. Let's throw them in there. All right, I am going to so throw them in there. And you know what, Bart

Let's just put a some right here, and let's just... Let's taste that. Taste

Can you imagine sitting by a campfire, having some grilled sausages? I love it in the pasta

because the other thing cools it down a little bit for me. Mm-hmm

You can taste the sweetness of the peppers, corn, the onions