1 1/2poundszucchini, about 4 small ones, sliced very thinly
1teaspoonsalt
13.5ouncebox of whole grain rotini pasta
2cupscherry tomatoes, sliced in half
1/2cupkalamata olives, cut in half
1 1/2ouncesParmesan cheese, thinly sliced with a peeler
1/2cupslivered almonds, toasted and cooled (toast at 300˚ for about 10 minutes)
1/3cupolive oil
3tablespoonslemon juice
Freshly ground black pepper
1/4teaspoonsalt
3large basil leaves, cut into thin strips
Instructions
Combine zucchini and 1 teaspoon of salt in a large colander set over a large bowl or in sink; let it sit for 20 minutes.
Cook the pasta according to the package instructions in salted water; drain and cool.
In a large bowl combine zucchini, cooled pasta, tomatoes, olives, cheese and almonds.
In a small bowl whisk together olive oil, lemon juice, black pepper and salt together. Toss with salad and adjust seasonings to taste. Garnish with the basil leaves and serve.