Whole-Wheat Pasta Salad With Grilled Zucchini And Olives
Gourmet

Whole-wheat pasta is a flavorful alternative to pasta made from white
flour. The tan color is particularly attractive when set off by
cheese-in this case ricotta salata or feta.

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 (preferably 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

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 entrée or 8 as a side dish.

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