Whole-Wheat Pasta Salad With Grilled Zucchini And Olives Recipe

Whole-Wheat Pasta Salad With Grilled Zucchini And Olives Recipe

Ingredients:

1.5 lbs of tomatoes (Vine-ripened); chopped
2 pcs cloves of garlic; minced & mashed into paste w/ 1 tsp of salt
1/2 c of onion (red); finely chopped
2 Tbsps of vinegar (red-wine)
1.5 lbs zucchini; diagonally cut into 1/3-inch thick slices
1/4 c of olive oil
1.5 c of basil (whole if small, torn if large)
1 lb of whole wheat pasta (tube-type pasta or penne)
2/3 c of olives (black or Kalamata); coarsely chopped
6 ozs of cheese (Feta or Ricotta-salata); diced

Stir vinegar, garlic-paste, 1/4 c oil, onion and tomatoes gently together in large mixing bowl.

Lightly brush a zucchini side w/ oil then season w/ pepper and salt. Heat ridged well-seasoned grill-pan on moderate stove heat ’til hot. Grill the zucchini in different batches, oiled-sides facing down.

Brush the tops w/ oil before they are turned, 1-2 mins on every side ’til tender although not too soft. Next, transfer the zucchini into separate bowl.

Meanwhile, in pot w/ boiling hot water w/ salt, cook the pasta ’til tender enough; drain thoroughly. Put in pasta onto the tomato mix while hot; toss them well.

Slightly cool the pasta then stir zucchini, basil, salt, pepper, olives and cheese in. Pasta can be prepared 4 hrs before and covered in room-temperature.

Serve the pasta at room-temperature or while warm. Makes 8 servings as side-dish or 6 servings as entree.

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