Whole-Wheat Pasta Salad with Grilled Zucchini and Olives
Whole-Wheat Pasta Salad with Grilled Zucchini and Olives might be just the main course you are searching for. One portion of this dish contains approximately 16g of protein, 20g of fat, and a total of 473 calories. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up zucchini, kalamata, garlic cloves, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It will be a hit at your The Fourth Of July event. 21 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.
Instructions
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.