Description
Zucchini Pasta Salad is a vibrant, refreshing dish that combines tender pasta, crisp zucchini, juicy cherry tomatoes, and a tangy lemon dressing, topped with feta and fresh basil for a perfect summer side.
Ingredients
- 1 pound short pasta (rotini, penne, or fusilli)
- 2 medium zucchinis, sliced into ribbons or thin slices
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced (optional)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Salt and freshly cracked black pepper, to taste
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cool water to stop the cooking process. Set aside.
- While the pasta cools, slice the zucchinis into ribbons or thin slices. Lightly salt the zucchini and let it rest for a few minutes. Blot the excess moisture with paper towels to avoid watery dressing.
- Slice the cherry tomatoes in half and thinly slice the red onion (if using). Tear the fresh basil into pieces.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine the cooled pasta, zucchini, cherry tomatoes, red onion, and basil. Pour the dressing over the salad and toss gently to combine.
- Sprinkle the crumbled feta on top and give the salad one last gentle toss before serving.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with extra basil or lemon zest before serving.
Notes
- Serve with grilled chicken, shrimp skewers, or roasted vegetables for a well-rounded meal.
- Store leftovers in an airtight container in the fridge for up to 3 days. The zucchini may soften over time, but the salad will still be flavorful.
- For a vegan version, omit the feta or use a dairy-free cheese alternative.
- Make this salad ahead of time—just wait to add the feta and fresh basil until right before serving.
- For an extra twist, add toasted pine nuts, olives, or capers as additional garnishes.
- For meal prep, store the dressing separately and mix it with the salad when ready to serve to keep the zucchini fresh and crisp.
