WHOLE-WHEAT SPAGHETTI SALAD WITH GRILLED ZUCCHINI, KALAMATA OLIVES, AND FETA

Whole-Wheat Spaghetti Salad With Grilled Zucchini, Kalamata Olives, and Feta image

Provided by @MakeItYours

Number Of Ingredients 13

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 (see note above)
2/3 cup pitted Kalamata olives, roughly chopped
6 ounces crumbled feta cheese
1/2 cup torn fresh basil leaves
1 medium tomato, chopped

Steps:

1 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. Serve immediately or at room temperature, passing more vinaigrette at the table.