Whole Wheat Spaghetti Salad With Grilled Zucchini Kalamata Olives and Feta Recipe

Ingredients

• For the Vinaigrette:
• 2 medium cloves garlic, minced
• 3 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• For the Salad:
• 1 1/2 pounds zucchini, cut lengthwise into 1/3-inch-thick slices
• Kosher salt and freshly ground black pepper
• 1 pound whole wheat spaghetti, cooked and cooled (see note above)
• 2/3 cup pitted Kalamata olives, roughly chopped
• 6 ounces crumbled feta cheese
• 1/2 cup torn fresh basil leaves
• 1 medium tomato, chopped

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