Bright, crisp, and utterly refreshing, this Zucchini Pasta Salad is the ultimate summer side that brings together ribbons of zucchini, tender pasta, and a medley of fresh flavors in every bite. Imagine twirling forkfuls of al dente noodles entwined with cool zucchini, all coated in a zesty dressing that shouts sunshine—this dish makes healthy eating genuinely crave-worthy. Whether you’re bringing a bowl to a backyard barbecue or simply keeping it in the fridge as a wholesome lunch, you’ll love how versatile, vibrant, and addictive this salad can be.

Zucchini Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the absolute joys of making a Zucchini Pasta Salad is the simplicity behind it; every item on the list brings something special to the bowl, from contrasting textures to pops of flavor and color.

Zucchini: Crisp, mild, and perfect for turning into delicate ribbons or thin slices, zucchini adds freshness and a subtle bite.
Pasta: Short shapes like rotini or penne work best—they hold the dressing and mix well with the veggies.
Cherry Tomatoes: Bursty and sweet, these add juicy acidity to brighten up the salad.
Red Onion: Thinly sliced for a mild, peppery crunch that livens up every forkful.
Feta Cheese: Crumbled feta brings a salty, creamy punch that melts into the dressing just a touch.
Fresh Basil: Torn basil leaves provide a pop of aromatic, summery flavor that pairs beautifully with zucchini.
Olive Oil: Use a good extra-virgin olive oil for a silky, flavorful dressing foundation.
Lemon Juice: Freshly squeezed lemon wakes up the whole bowl with tang and brightness.
Garlic: A little minced garlic infuses the dressing with subtle, savory depth.
Salt & Pepper: Essential for seasoning—taste and adjust as you go to make the flavors sing.

How to Make Zucchini Pasta Salad

Step 1: Cook the Pasta

Start by boiling a large pot of salted water and adding your chosen short pasta. Cook the noodles just until al dente, giving them a quick taste so they still have a little bite. Once cooked, drain them thoroughly and rinse under cool water to stop the cooking and remove excess starch, which helps keep the salad from getting sticky.

Step 2: Prep the Zucchini

While the pasta cools, grab your zucchini and decide on the shape—either spiralize, thinly slice, or use a vegetable peeler to create ribbons. Lightly salt the zucchini and let it rest for a few minutes, then blot away any extra moisture. This little trick ensures your Zucchini Pasta Salad stays crisp without watering down the dressing.

Step 3: Chop and Prepare the Veggies

Slice cherry tomatoes in halves (or quarters, if they’re large) and thinly sliver your red onion. Tear or roughly chop a handful of fresh basil leaves. Have the crumbled feta ready—though you’ll want to add it last to keep the creamy bits beautiful.

Step 4: Make the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and a generous pinch of salt and pepper. Taste and adjust the seasoning until you have a punchy, bright dressing. This mix ties everything together and infuses the salad with richness and zestiness.

Step 5: Combine and Toss

In a large serving bowl, gently mix together the cooled pasta, zucchini, tomatoes, red onion, and basil. Pour over the dressing and toss everything until evenly coated. Sprinkle the crumbled feta over the top and give the salad one last gentle lift and mix—try not to break up the zucchini or pasta too much.

How to Serve Zucchini Pasta Salad

Garnishes

A sprinkle of extra basil, a shower of lemon zest, or even a handful of toasted pine nuts can take your Zucchini Pasta Salad to the next level. For special occasions, an extra drizzle of olive oil and a few curls of shaved parmesan add a gorgeous final flourish that will wow your guests.

Side Dishes

This salad plays well with almost anything. I love setting it out alongside grilled chicken, shrimp skewers, or a platter of roasted vegetables. Serve it with crusty bread to mop up the tangy dressing, or tuck it into a picnic spread with sandwiches and fresh fruit for a crowd-pleaser everyone will ask about.

Creative Ways to Present

For parties, portion the Zucchini Pasta Salad into individual Mason jars or small bowls for a picnic-perfect presentation. You can also pile it high on a big, colorful platter with extra veggies arranged around the edge—this showcases all the vibrant colors and encourages seconds. If you’re feeling fancy, roll the zucchini ribbons around mini-mozzarella balls and skewer them for an elegant appetizer twist.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Zucchini Pasta Salad to an airtight container and pop it in the fridge. The salad stays fresh for up to three days, although the zucchini will soften a bit over time (which, honestly, makes it even more flavorful!). Give it a quick toss and taste for seasoning before serving again.

Freezing

Freezing isn’t ideal for this salad, since both zucchini and pasta tend to lose their appealing texture after thawing. The veggies can become limp and the salad watery. For best results, enjoy the salad fresh or within a few days of making it.

Reheating

Zucchini Pasta Salad is best served cold or at room temperature, so reheating isn’t usually necessary. If you prefer a bit of warmth (especially on a chilly day), you can take the chill off by letting the salad sit at room temperature for 15-20 minutes before serving, but avoid the microwave—it softens the veggies too much.

FAQs

Can I make Zucchini Pasta Salad ahead of time?

Yes, absolutely! In fact, the flavors meld beautifully after a few hours in the fridge. Just wait to add the feta and fresh basil until right before serving so they stay bright and fresh.

What’s the best pasta shape for this salad?

Short and curly shapes like rotini, fusilli, or penne are perfect because they hold onto the dressing and combine easily with the zucchini. If you prefer whole wheat or gluten-free pasta, both work great here too.

Is this salad good for meal prep?

Definitely! Zucchini Pasta Salad holds up well and makes for a wholesome lunch or quick dinner straight from the fridge. Store the dressing separately if you want extra-crisp zucchini.

How can I make this salad vegan?

Simply skip the feta or swap in your favorite dairy-free cheese alternative. Nutritional yeast also works for a cheesy, savory flavor boost without the dairy.

Can I add protein to make it a meal?

Of course! Grilled chicken, tuna, chickpeas, or even hard-boiled eggs blend in seamlessly, turning your Zucchini Pasta Salad into a complete and satisfying entrée.

Final Thoughts

If you’re ready for a fresh, colorful spin on your usual pasta salad routine, give this Zucchini Pasta Salad a try. It’s a showstopper at gatherings and just as delightful straight from your own fridge—healthy, easy, and absolutely delicious every single time.

Zucchini Pasta Salad Recipe