zucchini pasta salad

With crumbled feta and lemon vinaigrette, this roasted broccolini zucchini pasta salad is a fresh spring to summer vegetarian side or main dish.

Roasted Broccolini Zucchini Pasta Salad

For broccolini and zucchini

broccolini (roughly chopped)

zucchini

olive oil

salt

black pepper

For pasta

fusilli

For vinaigrette

lemon

white wine vinegar

For salad

scallions (thinly sliced)

parsley

feta

Preheat the oven to 400 degrees F.

Toss the broccolini and zucchini with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepperon a sheet pan and spread into a single layer. Roast for 20-25 minutes until the broccolini is crisp at the edges and the zucchini is tender.

While the broccolini and zucchini are in the oven, cook the fusilli according to package instructions. Drain and rinse with cold water.

For the vinaigrette, whisk together the lemon juice, white wine vinegar, 3 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Stir in the broccolini, zucchini, pasta, scallions, parsley and feta. Season to taste with salt and pepper.

This Zucchini Pasta Salad recipe may be the best I&#039;ve tried to date! Packed with sauteed zucchini, loads of parmesan cheese, fresh dill and crunchy walnuts.

Zucchini Pasta Salad

pasta (such

walnuts (coarsely chopped)

shallots (minced)

red pepper flakes (optional)

zucchini (about 1 ½ pounds, thinly sliced)

capers

garlic (finely grated)

lemon juice (from 2 lemons)

parsley (coarsely chopped)

dill leaves (coarsely chopped)

Kosher salt and pepper (to taste)

Bring a large pot of salted water to a boil. Once boiling, add pasta and cook to al dente. Drain and rinse under cold water; set aside.

Meanwhile, heat oil in a large skillet over medium heat. Add walnuts and toast until fragrant and golden, 2-3 minutes. Remove nuts (leaving oil in pan) using a slotted spoon and season them with salt.

Add the shallots to the skillet with oil and cook over medium-high heat until softened, 2-3 minutes.

Add crushed red pepper flakes (if using) and half the zucchini. Season with salt and pepper and cook until beginning to soften, 6-8 minutes. Add the remaining zucchini and capers and season again with salt and pepper. Cook 6-8 minutes longer, until the remaining zucchini begins to soften.

Add the garlic and lemon juice and toss to combine.

Add the pasta, walnuts, parmesan and herbs and gently toss again. Drizzle with additional olive oil and season again with salt and pepper, lemon juice, and red pepper flakes. Enjoy!

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Top 2 zucchini pasta salad recipes from across the web

The most viewed zucchini pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Broccolini Zucchini Pasta S...

Zucchini Pasta Salad

The most viewed zucchini pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine