Zucchini Pasta Salad
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This zucchini pasta salad is packed with roasted zucchini and tossed with soft goat cheese and zesty lemon garlic dressing. It’s fresh, flavor-loaded, and amazingly delicious.
It is a terrific vegetarian summer meal sure to please everyone.
Every summer gathering needs a great pasta salad, and this is the one that I’ve been making in the last few months. It’s so juicy and flavorful.
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And making this recipe is a breeze, seriously.
First, I toss the zucchini slices with olive oil and seasoning. Next, I spread them in a single layer onto a baking sheet and roast them in the oven at high heat until caramelized.
Meanwhile, I cook the pasta and make the dressing: a tangy mix of olive oil, lemon, garlic, honey, vinegar, and seasonings.
Finally, I combine the pasta with sweet zucchini, creamy goat cheese, pine nuts for crunch, lots of fresh basil, and the fabulous dressing.
And it’s done: fresh, big, and looks as amazing as it tastes!
This gorgeous summer pasta salad is great for a potluck, packed lunch, picnic, or BBQ meal. And it keeps very well in the fridge.
I promise that just about everyone in the household will eat it!
List of the ingredients
- Fresh zucchini
- Pasta
- Goat cheese
- Extra virgin olive oil
- Vinegar
- Honey
- Garlic
- Basil & pine nuts
How to make zucchini pasta salad
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Slice and toss the zucchini with olive oil and seasoning.
- Spread the zucchini slices onto a baking sheet and roast for about 15 minutes.
- Cook and drain the pasta.
- Make the dressing.
- Place the pasta, zucchini, basil, pine nuts, and goat cheese in a large salad bowl.
- Pour over the dressing and toss until combined.
- Taste and adjust the seasoning if desired. Enjoy!
Recipe Notes
Zucchini Pasta Salad Ingredients
Pasta: These big fusilli shapes are a firm favorite at the moment. But any premium-quality short-shape pasta like farfalle, rigatoni, or shells would do.
Zucchini: Don’t use very large zucchini. Small to medium squash will have a sweeter flavor and a firmer texture, which makes them great for this recipe. Feel free to add more zucchini if you like.
Goat cheese: Its flavor and creamy texture pair wonderfully with the sweet roasted zucchini. But you can use crumbled feta cheese or a few dollops of creamy ricotta and shaved parmesan instead of goat cheese.
Toasted pine nuts: For richness and crunch. But cheaper toasted walnuts or almonds would work fine instead of pine nuts.
Dressing: This dressing combines extra virgin olive oil, apple cider vinegar, lemon juice, a little honey, garlic, Dijon mustard, and chili flakes. The right amount of tangy and sweet flavor brings this pasta salad together.
Fresh herbs: In my world, fresh basil is a must for pasta and salad. Fresh parsley or mint work beautifully, too. However, if you don’t have fresh herbs, add some lemon zest to boost the fresh lemon flavor.
Seasoning: Taste and adjust the seasoning if needed; you want the flavor to pop! A pinch of red pepper flakes works great, too.
Add-ins are welcome!
This zucchini pasta salad recipe is a versatile dish! It goes well with other delicious ingredients if you fancy a little twist.
- Add protein: Think roasted or grilled chicken, shrimp, or peas. Or more cheese, such as fresh mozzarella balls or shaved parmesan with its nutty flavor.
- For more veggies & vegetarian options: Cherry tomatoes, finely sliced red onion, kalamata olives, and capers for extra flavor. You can also add sauteed fresh spinach, kale, or arugula.
Tips for a fantastic zucchini pasta salad!
- Cut the zucchini into evenly sized chunky pieces so they’ll cook evenly and keep a nice bite.
- Don’t crowd the baking sheet with zucchini slices.
- Reserve a touch of pasta water to toss the pasta with goat cheese and dressing. This will keep things juicy for days without using copious amounts of oil.
- Make sure you’re happy with the overall flavor. Once you combine the pasta with the dressing, taste and add more salt, pepper, lemon juice, or olive oil if desired.
- Assemble and serve when it’s slightly warm or at room temperature.
More recipes to use up your zucchini?
I have a few delicious recipes for using your fresh zucchini, from scrumptious pasta to crispy pizza, zucchini bites, and desserts like this chocolate zucchini bread. You’re welcome!
More yummy pasta recipes you’ll love…
If you’re a pasta lover, check out my Super Quick Pasta Recipes, incredible vegan pasta, and these Italian pasta recipes. And if you love penne pasta, this collection is perfect for inspiring you!
Below are some of our favs:
- Pasta with artichokes
- Tomato basil pasta
- Creamy tomato pasta
- Mushroom ricotta pasta
- Penne arrabbiata
- Penne with pesto
Lastly, I hope you’ll love this tasty zucchini pasta salad. If you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Zucchini Pasta Salad
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.
