pasta salad with cheese

Pasta Salad with Grilled Zucchini, Kalamata Olives and Feta

In Foodie Tips & Tidbits by Les Kincaid

pasta salad with cheese

Pasta Salad with Grilled Zucchini Kalamata Olives & Feta

For the Vinaigrette:

2 medium cloves garlic, minced

3 tablespoons red wine vinegar

1/3 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

For the Salad:

1 1/2 pounds zucchini, cut lengthwise into 1/3-inch-thick slices

Kosher salt and freshly ground black pepper

1 pound whole wheat spaghetti, cooked and cooled

2/3 cup pitted Kalamata olives, roughly chopped

6 ounces crumbled Feta cheese

1/2 cup torn fresh basil leaves

1 medium tomato, chopped

 

For the Vinaigrette: Whisk vinaigrette ingredients together in a small bowl, seasoning generously with salt and pepper. Reserve.

For the Salad: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Drizzle zucchini with a little of the vinaigrette. Season with salt and pepper and grill until lightly charred, about 2 minutes. Flip zucchini and cook until charred, about 2 minutes longer. Let cool.

Chop zucchini and add to a large bowl along with pasta, olives, Feta, basil, and tomatoes. Add in vinaigrette, tossing, a few tablespoons at a time until well dressed.

Note: Do not overcook the pasta: you want it to stand up to the vinaigrette. So, remove it from the heat when it’s al dente.

Yield: 6 servings

A Dry Riesling is hands-down the best food wine in the world. Its balance of intense acidity, minerality, and fruit makes it an especially good match for spicy foods and the mix of ethnic flavors.

 

Chef, Wineau and professional bon vivant Les Kincaid is one of today’s most imaginative food personalities. Whether he is lecturing a visiting convention in Las Vegas, or concocting new recipes in his own kitchen, Kincaid transforms common ingredients into wow-inspiring dishes.  His artful approach to cooking, confidence-inspiring instructions, and contagious enthusiasm have endeared him to a loyal following that tune in to his weekly shows, frequent his wine or cooking classes and appearances, and collect his books.