What better way to utilize the scrumptious taste of zucchini! For this dish I used French sheep milk’s feta instead of Parmesan cheese, and added cherry tomatoes, kalamata olives and just a bit of slivered basil. This salad will keep well so it’s a great choice when you want something to take to a party or on a picnic.
4 average-sized zucchini’s sliced very thinly
1¼ teaspoon’s salt
750 grams of pasta
2 cups cherry tomatoes, sliced in half
½ cup kalamata olives, cut in half
1 cup (about 5 oz) feta cheese, cut into small cubes
½ cup slivered almonds, toasted and cooled (toast at 300 F for about 10 minutes)
1/3 cup olive oil
3 tablespoons lemon juice
Freshly ground black pepper
3 large basil leaves cut into thin strips, for garnish.
Place the zucchini in a colander. Toss it with the 1 teaspoon of salt and let it sit for 20 minutes. Rinse to remove the salt and drain. Cook the pasta according to the package instructions in salted water, drain and cool. Whisk the olive oil, lemon juice, black pepper and ¼ teaspoon salt together. Put the zucchini, pasta, tomatoes, olives, cheese and almonds in a large bowl. Gently toss with the dressing. Garnish with the basil leaves.