Zucchini Panini and Mediterranean Pasta Salad

Zucchini Panini and Mediterranean Pasta Salad

Serves 4

For the Panini

4 small/medium zucchini

½ a red onion, sliced thinly

3-4 roma tomatoes, sliced thinly,

4 slices muenster cheese

½ cup hummus of choice

¼ cup Dijon mustard

4 ciabatta rolls (or bread of choice)

Olive oil

Salt and Pepper to taste

Slice the tip and bottom off the zucchini and then cut into ¼ inch planks. In a large skillet with about a T of olive oil (working in batches if needed), brown the zucchini over medium-high heat 2-3 minutes per side. Season with salt and pepper and set aside.

Cut your rolls in half. Add a slice of cheese, a T or so of mustard, a layer of zucchini followed by tomatoes and then onions. Add a couple T hummus to the top slice of bread and spread it out. Press lightly. Return to the skillet over medium heat and cook for 3-4 for minutes a side, applying gentle pressure the whole time in order to slightly flatten the sandwich.

Once browned on both sides, remove sandwich, slice (if desired) and serve warm.

For the Mediterranean Pasta Salad

16 oz dry cavatappi (corkscrew pasta)

¼ cup olive oil

3 T red wine vinegar

Juice of half a lemon

2 cloves garlic, minced

1 t dried oregano

Pinch of red pepper flakes

1 t honey

6 oz fat free Greek yogurt

1 T chopped fresh dill

4 oz feta, cubed or crumbled

¼ cup kalamata olives, halved

½ red onion sliced or diced

½ English cucumber cut into bite sized pieces

½ cup cherry tomatoes, halved

Salt and Pepper to taste

Cook pasta per package directions in salted water. Mix all ingredients from the olive oil through the dill in a large bowl and stir to combine thoroughly. Add in the cucumber, olives, tomatoes and onion and mix. Once the pasta has cooked and drained thoroughly, add it to the bowl and stir to combine. Add the feta at the very end and stir gently so as not to break it up too much. Serve at room temperature or refrigerate and serve cold.

Dish Notes

Both of these dishes are vegetarian as written. To make vegan omit the cheese from the panini and ensure the bread used is vegan as well. To make the pasta salad vegan modify the dressing by omitting the yogurt and increasing the amount of oil and vinegar used to make a basic vinaigrette. Omit the cheese and the honey. If a touch of sweetness is desired use maple syrup. This is a very “pasta-centric” pasta salad by ratio of pasta to veg and dressing. Cook 8 oz of pasta and make the rest as directed if you want a saucier, more vegetable forward bite. Both of these dishes are as versatile as they come so use what you like or have on hand!