Pasta Salad With Grilled Zucchini, White Beans and Tomato Find substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 4 days, reserving the sausage and basil until ready to serve. Servings: 6 (makes about 12 cups) Total time: 1 hour Ingredients - 3/4 teaspoon fine salt, plus more as needed
- 8 ounces dried elbow pasta, preferably whole-grain
- 6 tablespoons extra-virgin olive oil, divided, plus more as needed
- 2 medium zucchini (8 to 10 ounces each)
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 2 garlic cloves, finely grated
- 1/2 teaspoon freshly ground black pepper
- One (15-ounce) can cannellini beans, drained and rinsed
- 1 pint (10 ounces) grape tomatoes, quartered
- 1 medium red bell pepper, cored, seeded and diced (1 cup)
- 3/4 cup (2 1/4 ounces) coarsely shredded parmesan cheese (shredded on the large holes of a box grater)
- 1/2 cup (3 ounces) diced aged Italian sausage, such as Calabrese or salami (optional)
- 1/2 cup fresh basil leaves, torn
Steps 1. Bring a large pot of water to a boil over high heat. Add a pinch of salt, if you like, and cook pasta according to the package directions until al dente. Drain, then transfer the pasta to a large bowl, toss with 1 teaspoon of the oil, and let cool completely, either at room temperature or in the refrigerator. 2. Trim the tops and bottoms off the zucchini, then slice lengthwise into 1/2-inch-thick planks. (If you plan to use a grill pan, you may need to cut them in half to fit.) Brush the zucchini on both sides with 1 tablespoon of the oil. 3. Prepare the grill for direct heat. If using a gas grill, preheat the grill to medium-high (375 to 450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are white-hot and covered with ash, push them to one side of the cooking area. For medium-high heat, you should be able to hold your hand about 4 inches above the coals for 4 to 5 seconds. Brush the grill grates with oil. 4. Alternatively, to cook the zucchini on the stove, preheat a grill pan over medium-high heat. 5. Cook the zucchini on the grill or grill pan until tender and grill marks have formed, about 4 minutes per side. Transfer to a cutting board and let cool for 10 minutes, then cut into 1/2-inch dice. 6. In a small bowl, whisk together the remaining 4 tablespoons plus 2 teaspoons of olive oil, the vinegar, oregano, garlic, 3/4 teaspoon of salt and the black pepper until a smooth dressing forms. 7. Add the beans, tomatoes, bell pepper, zucchini and the dressing to the bowl of pasta and toss to combine. Stir in the parmesan cheese. Just before serving, stir in the sausage, if using, and toss in the basil leaves. From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Becky Krystal. Nutrition information per serving (about 2 cups): Calories: 378; Total Fat: 17 g; Saturated Fat: 4 g; Cholesterol: 9 mg; Sodium: 548 mg; Carbohydrates: 46 g; Dietary Fiber: 8 g; Sugar: 5 g; Protein: 14 g. Substitution suggestions + other tips and ideas: - Gluten-free? >> Use gluten-free pasta.
- Cannellini beans >> navy beans or chickpeas.
- Canned beans >> 1 1/2 cups home-cooked beans.
- Red bell pepper >> orange or yellow bell pepper.
- Parmesan cheese >> pecorino Romano or grana Padano.
Did you miss a recipe? Find more than 10,000 Post recipes online. Have a question or suggestion? Email me at becky.krystal@washpost.com or message @eatvoraciously on Instagram. Becky Krystal is the recipes editor for Washington Post Food. |
