Serves 6
30 min
Whole Wheat Spaghetti Salad With Grilled Zucchini, Kalamata Olives, and Feta
Recipe GLPR47b2aa108809a9
A vibrant Mediterranean-inspired salad featuring tender whole wheat spaghetti tossed with grilled zucchini slices, briny Kalamata olives, creamy feta cheese, and fresh basil. The salad is dressed in a simple garlic-forward red wine vinaigrette that brings all the flavors together. Serve warm or at room temperature for a satisfying vegetarian main course or side dish.
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Ingredients
2 medium cloves Garlic cloves, minced
3 tablespoons Red wine vinegar
⅓ cup Extra-virgin olive oil
to taste Kosher salt
to taste Freshly ground black pepper
1½ pounds Zucchini, cut lengthwise into 1/3-inch-thick slices
1 pound Whole wheat spaghetti, cooked and cooled
⅔ cup Pitted Kalamata olives, roughly chopped
6 ounces Crumbled feta cheese
½ cup Fresh basil leaves, torn
1 medium Tomato, chopped
Directions
In a small bowl, whisk together the minced garlic, red wine vinegar, and extra-virgin olive oil. Season the vinaigrette with kosher salt and freshly ground black pepper to taste. Set aside.
Preheat a grill or grill pan to medium-high heat. Pat the zucchini slices dry with paper towels and season both sides with kosher salt and black pepper.
Grill the zucchini slices for 3 to 4 minutes per side, until they develop light char marks and become tender. Transfer to a cutting board and let cool slightly, then cut into bite-sized pieces.
In a large bowl, combine the cooled spaghetti, grilled zucchini, chopped Kalamata olives, crumbled feta cheese, torn basil, and chopped tomato.
Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper as needed.
Serve the salad warm or at room temperature. If making ahead, cover and refrigerate, then bring to room temperature before serving.
