Whole wheat pasta salad with grilled zucchini and olives
Whole wheat pasta salad with grilled zucchini and olives recipe in the zucchini category
Recipe ingredients:
- 1 1/2 pounds vine ripened tomatoes chopped
- 1/2 cup red onion, chopped fine
- 2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, preferabley extra virgin, plus additional for brushing zucchini
- 1 1/2 pounds zucchini, cut diagonally into 1/3 inch thick slices
- 1 pound whole wheat penne or other tubular pasta
- 2/3 cup kalamata or other brine cured black, chopped coarse olives
- 6 ounces ricotta salata or feta cheese, diced
- 1 1/2 cups whole small or torn large fresh basil leaves
Recipe method:
- In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar and 1/4 cup oil.
- Brush one side of zucchini slices lightly with additional oil and season with salt and pepper.
- Heat a well seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft.
- Transfer zucchini as grilled to a small bowl.
- In a kettle of salted boiling water cook pasta until just tender and drain well.
- Add hot pasta to tomato mixture and toss well.
- Cool pasta slightly and stir in zucchini, olives, cheese, basil and salt and pepper to taste.
- Pasta may be made 4 hours ahead and kept covered at room temperature.
- Serve pasta warm or at room temperature.
- Serves 6 as an entree or 8 as a side dish.
Tags: whole, wheat, pasta, salad, grilled, olives, recipe, zucchini, recipes, cooking