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

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

Bright and flavorful, this whole-wheat salad incorporates a slew of fresh Mediterranean ingredients. [Photograph: Jennifer Olvera]

Sure, whole-wheat pasta is healthy. It's also tasty, offering a bit more "chew" than the refined-starch variety. That extra texture is a plus in this chilled salad, which mixes grilled zucchini, briny Kalamata olives, tomatoes, salty feta, and basil, all of the ingredients dressed in a simple vinaigrette.

Note: Do not overcook the pasta: you want it to stand up to the vinaigrette. So, remove it from the heat when it's al dente.

  • Yield:Serves 6
  • Active time: 15 minutes
  • Total time:30 minutes


  • 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)
  • 2/3 cup pitted Kalamata olives, roughly chopped
  • 6 ounces crumbled feta cheese
  • 1/2 cup torn fresh basil leaves
  • 1 medium tomato, chopped


  1. 1.

    For the Vinaigrette: Whisk vinaigrette ingredients together in a small bowl, seasoning generously with salt and pepper. Reserve.

  2. 2.

    For the Salad: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

  3. 3.

    Drizzle zucchini with a little of the vinaigrette. Season with salt and pepper and grill until lightly charred, about 2 minutes. Flip zucchini and cook until charred, about 2 minutes longer. Let cool.

  4. 4.

    Chop zucchini and add to a large bowl along with pasta, olives, feta, basil, and tomatoes. Add in vinaigrette, tossing, a few tablespoons at a time until well dressed. Serve immediately or at room temperature, passing more vinaigrette at the table.