Whole-Wheat Pasta Salad with Grilled Zucchini and O

Name: Whole-Wheat Pasta Salad with Grilled Zucchini and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds vine-ripened tomatoes chopped; 1/2 cup red onion, chopped fine; 2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt; 2 tablespoons red-wine vinegar; 1/4 cup olive oil (preferabley extra-virgin) plus additional for brushing zucchini; 1 1/2 pounds zucchini, cut diagonally into 1/3-inch-thick slices; 1 pound whole-wheat penne or other tubular pasta; 2/3 cup Kalamata or other brine-cured black olives, chopped coarse; 6 ounces ricotta salata or feta cheese, diced; 1 1/2 cups whole small or torn large fresh basil leaves

Servings: persons

1 1/2 pounds vine-ripened tomatoes chopped
1/2 cup red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
2 tablespoons red-wine vinegar
1/4 cup olive oil (preferabley extra-virgin) plus additional for brushing zucchini
1 1/2 pounds zucchini, cut diagonally into 1/3-inch-thick slices
1 pound whole-wheat penne or other tubular pasta
2/3 cup Kalamata or other brine-cured black olives, chopped coarse
6 ounces ricotta salata or feta cheese, diced
1 1/2 cups whole small or torn large fresh basil leaves

1
In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
2
Brush one side of zucchini slices lightly with additional oil and season with salt and pepper.
3
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.
4
Transfer zucchini as grilled to a small bowl.
5
In a kettle of salted boiling water cook pasta until just tender and drain well.
6
Add hot pasta to tomato mixture and toss well.
7
Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste.
8
Pasta may be made 4 hours ahead and kept covered at room temperature.
9
Serve pasta warm or at room temperature.

720

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds vine-ripened tomatoes chopped, 1/2 cup red onion, chopped fine, 2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt, 2 tablespoons red-wine vinegar, and more.

Yes, Whole-Wheat Pasta Salad with Grilled Zucchini and Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whole-Wheat Pasta Salad with Grilled Zucchini and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions