Recipe

Warm Pasta Salad With Grilled Tomatoes Zucchini Pecorino Recipe

	Coffeebean / All my dishes 2 years, 5 months ago Serves ten to twelve as a side dish or six as a main course Prep:60m Cook:30m Servings:12	Coffeebean
	pasta salad

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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

Directions

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.

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

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