Whole Wheat Pasta-Salad w/Grilled Zucchini & Feta
|Author:||Inspired by Gourmet, 1994.07|
|Yield:||6 as an entrée or 8 as a side dish|
|1 1/2 lb.||vine-ripened tomatoes chopped|
|1/2 cups||red onion, chopped fine|
|2||garlic cloves, minced and mashed to a paste with 1 teaspoon salt|
|2 tbsp.||red-wine vinegar|
|1/4 cups||olive oil plus additional for brushing zucchini|
|1 1/2 lb.||zucchini, cut diagonally into 1/3-inch-thick slices|
|1 lb.||whole-wheat penne or other tubular pasta|
|2/3 cups||Kalamata or other brine-cured black olives, chopped coarse|
|6 oz.||ricotta salata or feta cheese, diced|
|1 1/2 cups||whole small or torn large fresh basil leaves|
- 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.