| Whole-Wheat Pasta Salad with Grilled Zucchini And Olives
1 1/2 pounds of Vine-ripened tomatoes
1/2 cup of red onion, chopped fine
2 Garlic cloves, minced and to a paste with 1 teaspoon salt
2 tablespoons of Red-wine vinegar
1/4 cup of Olive oil, preferably extra-virgin + additional for brushing zucchini
1 1/2 pounds of zucchini, cut diagonally 1/3-inch-thick slices
1 pound of Whole-wheat penne
2/3 cup of Kalamata or other olives
6 ounces of Ricotta salata or feta cheese
1 1/2 cups of basil, whole small or torn large leaves |
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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. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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