Zucchini Pasta Salad

This zucchini pasta salad is packed with roasted zucchini and tossed with soft goat cheese and tangy lemon garlic dressing. It's fresh, flavour loaded and amazingly delicious.

Prep Time10

Cook Time20

Total Time30

Course: pasta, pasta salad

Cuisine: Italian

Keyword: Zucchini pasta salad

Servings:

Calories: 410kcal

Author: Katia

Ingredients

Pasta

8 oz (220 grams) short-cut pasta

Zucchini

1 lb (450 grams) zucchini (approx three medium-sized)
1 tablespoon olive oil
½ teaspoon fine salt
⅛ teaspoon black pepper

Dressing

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon cider vinegar
½ tablespoon honey
1 garlic clove, finely grated
¼ - ½ teaspoon salt
⅛ teaspoon black pepper

Goat cheese & herbs

⅓ cup (100 grams) soft goat cheese, into pieces
2 tablespoons fresh basil leaves, chopped
1 tablespoon pine nuts, toasted

Instructions

Roast zucchini: Preheat the oven to 450°F/230℃ and line a baking sheet with parchment paper. Cut zucchini into half-moons (about ¾ inch/2 cm thick), add it to a large bowl, and toss with the olive oil and seasoning until coated. Spread it evenly on the prepared baking sheet and roast for 15 to 20 minutes until golden brown around the edges. Set aside.
Cook the pasta: While roasting the zucchini, bring a large pot of salted water to the boil and cook the pasta per the packet directions. Reserve about ½ cup of pasta water, drain, and add the pasta to a large serving bowl. Let it cool slightly.
Make the dressing: Place ingredients in a jar and shake well.
Assemble the pasta salad: Add the roasted zucchini to the bowl, along with the goat cheese, basil leaves, and pine nuts. Pour the dressing over the salad. Toss until well combined, adding a touch of pasta water to keep it moist. Taste and make sure the flavor pops. Add a bit more salt, pepper, or lemon juice if needed.
To serve: Let it cool slightly before serving, or serve at room temperature. It keeps well for 3 days in the fridge, but it soaks up the dressing and gets a bit dry and firm in the refrigerator. Before serving, quickly microwave the pasta salad and add a touch of olive oil and lemon juice to moisten it. Enjoy.

Notes

Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition