Whole-wheat pasta salad with grilled zucchini and olives

1 servings

Ingredients

QuantityIngredient
poundsVine-ripened tomatoes chopped
½cupRed onion; chopped fine
2Garlic cloves; minced and mashed
; to a paste with 1
; teaspoon salt
2tablespoonsRed-wine vinegar
¼cupOlive oil; (preferabley
; extra-virgin) plus
; additional for
; brushingzucchini
poundsZucchini; cut diagonally into
; 1/3-inch-thick
; slices
1poundsWhole-wheat penne or other tubular pasta
cupKalamata or other brine-cured black; chopped coarse
; olives
6ouncesRicotta salata or feta cheese; diced
cupWhole small or torn large fresh basil
; leaves

Directions

In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and ¼ 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.

Gourmet July 1994

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Converted by MM_Buster v2.0l.