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Summer Pasta Salad with Grilled Zucchini Ricotta Pesto and Olives

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

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

INGREDIENTS

DIRECTIONS

  1. Dressing:
  2. Whisk the pesto and lemon juice together in a small bowl. Slowly drizzle in the olive oil, whisking constantly until fully incorporated. Continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper.
  3. Set the dressing aside for 10 minutes to allow the flavor to develop.
  4. Salad:
  5. Bring a large pot of water to a boil, add salt, then add the pasta. Cook until al dente, then drain in a colander and set aside to cool.
  6. Meanwhile, drizzle zucchini with olive oil and sprinkle with salt. Grill for about 5 minutes for visible grill marks.
  7. In a saucepan, toss halved grape tomatoes with 2 tablespoons of olive oil. Sauté for about 4 to 5 minutes—until tomatoes are soft and slightly caramelized.
  8. In a mixing bowl, toss whole wheat pasta with dressing, then combine with grilled zucchini, tomatoes and chopped olives. Top with small dollops of ricotta.

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

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