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Recipe

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

Scott Phillips

Servings: ten to twelve as a side dish or six as a main course.

Ingredients

  • 1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
  • 1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise
  • 5 Tbs. extra-virgin olive oil
  • 4 tsp. chopped fresh thyme
  • 2 tsp. kosher salt; more as needed
  • 1 tsp. freshly ground black pepper; more as needed
  • 6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
  • 1 lb. dried penne
  • 1/4 cup thinly sliced fresh chives
  • 2 tsp. balsamic vinegar

Nutritional Information

      Nutritional Sample Size based on twelve servings
      Calories (kcal) : 260
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 15
      Sodium (mg): 480
      Carbohydrates (g): 32
      Fiber (g): 2
      Protein (g): 9

Preparation

  • Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.
  • Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.
  • Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

Make Ahead Tips

You can grill the tomatoes and zucchini a couple of hours before serving. Hold them in a large bowl at room temperature. Cook the pasta just before guests arrive and toss it with the vegetables.

Reviews

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Reviews

  • allisonfaye | 09/05/2012

    I am not a big fan of zucchini but this was delicious. Even my kids ate it.

  • kathy_ann | 07/04/2011

    served it with grilled chicken for July 4th. Made it as directed. It was a big hit. Some even skipped the chicken and had the pasta as their main course.

  • Krissie | 07/16/2008

    I served this at a dinner party and it was a hit.

  • User avater
    mowgli | 06/06/2008

    This is wonderful! Very tasty - served it for a pre marathon pasta dinner and it was scooped up by everyone...Used a wonderful fig balsamic vinegar..a little more than the recipe called for..yummy.

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