Summer Pasta Salad with Grilled Zucchini, Ricotta, Pesto and Olives

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Summer is the best time to grill anything- especially fresh vegetables. This summer pasta salad is an excellent example of that. Tender grilled zucchini accompanied with rich pesto dressing, greek olives, and creamy ricotta is a delicious combination of flavors. Add grilled chicken or fish to make it a hearty meal. 

Ingredients:

1 lb of DeLallo Whole Wheat Rigatoni pasta  
1 zucchini, sliced into thin length-wise pieces 
1 pint of grape tomatoes, cut in half 
¼ cup of DeLallo pitted Calamata olives, chopped
2 cloves of roasted garlic 
½ cup (4oz) of DeLallo Whole Milk Ricotta 
DeLallo Extra Virgin Olive Oil  

Dressing: 
3 Tbsp of DeLallo Pesto 
2 tsp of fresh lemon juice
3 Tbsp of DeLallo Extra Virgin Olive Oil 

Directions:

Dressing: 
Whisk the pesto and lemon juice together in a small bowl. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.  

Bring a large pot of water to a boil, add salt, then add the pasta.Cook until al dente. Drain in a colander. Set aside to cool. 

Meanwhile, cut zucchini vertically into thin pieces. Lightly coat in olive oil and sprinkle with salt. Place on the grill and cook until brown grill marks are visible. 

Place halved grape tomatoes into a skillet with about 2 tablespoons of Extra Virgin Olive Oil. Sauté for a few minutes—until tomatoes are soft and slightly caramelized.   

In a mixing bowl, toss whole wheat pasta with dressing (see above). Then, toss dressed pasta with grilled zucchini, tomatoes, chopped olives, and roasted garlic. 

Top with small dollops of ricotta. 

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