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)
~
1/3 cup olive oil
3 tablespoons lemon juice
Freshly ground black pepper
¼ teaspoon salt
~
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.