Zucchini Pasta Salad
This zucchini pasta salad is the kind of dish that feels fresh, light, and satisfying all at once. It’s colorful, full of texture, and perfect for days when you want something easy but still packed with flavor.
Equipment
- Large pot
- Colander
- Spiralizer or Vegetable Peeler
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Serving bowl or platter
Ingredients
For the Pasta Salad:
- 8 oz about 2 cups pasta (fusilli, rotini, or penne)
- 2 medium zucchinis spiralized or thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup red bell pepper diced
- 1/4 cup red onion thinly sliced
- 1/4 cup black olives sliced
- 1/4 cup feta cheese crumbled (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove minced
- Salt and black pepper to taste
- 1/2 tsp dried oregano or Italian seasoning
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta in a colander and rinse briefly under cold water to stop the cooking.
- Pro Tip: Rinsing keeps the pasta from sticking and helps it stay cool for the salad.
Prep the Zucchini and Veggies
- Spiralize or thinly slice the zucchinis into ribbons.
- Halve the cherry tomatoes and dice the red bell pepper.
- Thinly slice the red onion and olives.
- Pro Tip: If your zucchini is extra watery, lightly salt it and let it sit for 10 minutes, then pat dry with a paper towel. This keeps the salad from getting soggy.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, pepper, and oregano until smooth.
- Pro Tip: Whisk continuously to emulsify the dressing so it clings nicely to the pasta and veggies.
Toss Everything Together
- In a large mixing bowl, combine the cooked pasta, zucchini, cherry tomatoes, bell pepper, onion, and olives.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- If using, sprinkle crumbled feta on top and give a light toss just to distribute.
Chill and Serve
- Let the salad chill in the fridge for at least 20–30 minutes to let the flavors meld.
- Serve cold or at room temperature.
- Pro Tip: Taste and adjust seasoning before serving—sometimes a little extra lemon juice or salt brightens everything perfectly.
Notes
Nutritional Value (per serving, approximate):
- Calories: 220–250 kcal
- Protein: 6–8 g (more if adding feta or chicken)
- Carbohydrates: 30–35 g
- Fiber: 4–5 g
- Fat: 9–11 g
- Sugar: 4–5 g
- Sodium: 220–250 mg