Zucchini and Pasta Salad

From inthekitchenwithkath.com

(Adapted from a recipe on smittenkitchen.com)

Serves 8

1½ pounds zucchini (4 small ones), sliced very thinly

1 teaspoon salt

About ¾ pound of pasta (I used a 13.25 ounce box of Barilla whole grain rotini)

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˚ for about 10 minutes)

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1/3 cup olive oil

3 tablespoons lemon juice

Freshly ground black pepper

¼ teaspoon salt

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3 large basil leaves, cut into thin strips, for garnish

1. Put the zucchini in a colander; toss it with the 1 teaspoon of salt and let it sit for 20 minutes.

2. Cook the pasta according to the package instructions in salted water; drain and cool.

3. Whisk the olive oil, lemon juice, black pepper and ¼ teaspoon salt together. (I used a blender bottle.)

4. Put the zucchini, pasta, tomatoes, olives, cheese and almonds in a large bowl. Gently toss with the dressing.

5. Garnish with the basil leaves.