This recipe is perfect for a summer day. First zucchini and tomatoes are seasoned with salt and pepper. Then the vegetables are cooked on an indoor or outdoor pan. The cooked zucchini is cut into half pieces. Next the vegetables are tossed with Italian salad dressing and cooked pasta. Then the pasta mixture is refrigerated until ready to serve. Additional salad dressing is added to the pasta with grated Parmesan cheese.
Course
Pasta
Prep Time15minutes
Cook Time15minutes
Chilling Time1hour
Servings8people
Ingredients
1lbdry short pastasuch as orecchiette, fusilli or farfalle
2tbspolive oil
2medium zucchini about 12 oz, trimmed and cut lengthwise into ¼ inch thick slabs
1pintcherry or grape tomatoesabout 2 cups
½tspsalt
½tspblack pepper
5skewerssoaked in water at least 30 minutes if wooden
6tbspParmesan garlic salad dressing
¼cupchopped fresh chives
¼cupfinely grated Parmesan cheese
Instructions
Bring a large pot to a boil. Add the pasta and cook according to package. Drain and rinse with cold water to cool.
Heat grill to medium-high heat, 400 F to 450 F.
Drizzle the zucchini and tomatoes with the oil and season with salt and pepper. Thread the tomatoes onto skewers.
Place the tomato skewers and zucchini slabs on the grill.
Cover and grill until the zucchini is charred and tender, about 5 minutes per side. Grill the tomatoes until the skins begin to split, flipping once, 4 to 5 minutes total.
Slide the tomatoes off the skewers into the bowl of pasta. Cut the zucchini into ½ inch pieces and add to the bowl. Add ¼ cup of the dressing and toss to coat. Refrigerate until ready to serve.
When ready to serve, toss with 2 more tablespoons of salad dressing. Sprinkle with chives and cheese if desired. Toss and season with salt and pepper as needed before serving.
Recipe Notes
I use Good Seasonings Italian salad dressing. An indoor grill pan can be used inside of a regular grill.