Recipe - Whole-Wheat Pasta Salad With Grilled Zucchini And Olives

1 One half pound Vineripened tomatoes
chopped
One half cup Red onion; chopped fine
2 Garlic cloves; minced and
mashed
; to a paste with 1
; teaspoon salt
2 tablespoon Redwine vinegar
One fourth cup Olive oil; (preferabley
; extravirgin) plus
; additional for
; brushingzucchini
1 One half pound Zucchini; cut diagonally
into
; 1/3inchthick
; slices
1 pound Wholewheat penne or other
tubular pasta
2/3 cup Kalamata or other
brinecured black; chopped
coarse
; olives
6 ounce Ricotta salata or feta
cheese; minced
1 One half cup Whole small or torn large
fresh basil
; leaves

In a large bowl gently stir together tomatoes, onion, garlic paste,
vinegar, and One fourth cup oil.

Brush one side of zucchini slices lightly with additional oil and season
with salt and pepper. Heat a wellseasoned 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.