Warm Pasta Salad with Grilled Tomatoes Zucchini PecorinoFrom coffeebean 8 years ago
- 1 1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise shopping list
- 1 1/4 lb. small zucchini (about 4), trimmed and halved lengthwise shopping list
- 5 Tbs. extra-virgin olive oil shopping list
- 4 tsp. chopped fresh thyme shopping list
- 2 tsp. kosher salt; more as needed shopping list
- 1 tsp. freshly ground black pepper; more as needed shopping list
- 6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups) shopping list
- 1 lb. dried penne shopping list
- 1/4 cup thinly sliced fresh chives shopping list
- 2 tsp. balsamic vinegar shopping list
How to make it
- 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.