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. Tender zucchini ribbons mingle with pasta and crisp vegetables, creating a bowl that’s just as pretty as it is delicious.

What I love most about this recipe is how flexible it is. You can keep it simple for a quick lunch or dress it up for a picnic, potluck, or family gathering. It works beautifully as a main dish on warmer days, but it’s also a great side to grilled chicken, fish, or even burgers. Every bite feels balanced—fresh veggies, hearty pasta, and a dressing that ties everything together without weighing it down.

This zucchini salad recipe is also a smart way to use up extra zucchini, especially when it’s in season and practically begging to be turned into something good. Spiralized or thinly sliced, zucchini adds a light, refreshing bite that makes the whole dish feel brighter and more modern than a traditional pasta salad.

If you enjoy meals that are colorful, veggie-packed, and easy to customize, this veggie pasta salad will quickly earn a regular spot in your rotation. It’s the kind of vegetable pasta salad you’ll find yourself making again and again—simple, fresh, and always satisfying.

Why You’ll Love It

• Light but still filling – The combination of pasta and fresh zucchini gives you the comfort of a pasta dish without feeling heavy or weighed down afterward.
• Packed with fresh veggies – Every bite is loaded with color and crunch, making this a great way to enjoy more vegetables without it feeling like a chore.
• Perfect for make-ahead meals – It tastes even better after it sits for a bit, which makes it ideal for meal prep, picnics, and busy weekdays.
• Easy to customize – Add cheese, nuts, grilled chicken, or chickpeas to make it your own. It adapts beautifully to whatever you have on hand.
• Great for any occasion – Whether it’s a quick lunch, a side dish for dinner, or something to bring to a gathering, this salad always fits right in.

Ingredient List

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

Ingredient Notes

• I always use extra-virgin olive oil for the dressing—it adds so much depth and freshness.
• Don’t skip the lemon juice! It brightens the whole salad and keeps the zucchini from getting soggy.
• I like spiralizing the zucchini instead of chopping—it feels more pasta-like and fun to eat.
• Use feta cheese for a salty, tangy punch. Totally optional, but it makes a big difference in flavor.
• Cherry tomatoes are my go-to here—they stay firm and add a juicy pop in every bite.

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I love using my heavy-bottomed pot because it keeps the water at a steady boil.
• Colander – To drain the pasta quickly and easily.
• Spiralizer or vegetable peeler – For turning zucchinis into fun, thin ribbons. My spiralizer makes it effortless.
• Mixing bowl – Big enough to toss the pasta and veggies without spilling.
• Whisk – To blend the dressing smoothly. I use a small silicone whisk—it’s easy to clean!
• Measuring cups and spoons – For precise ingredients in the dressing.
• Serving bowl or platter – Makes the salad look extra inviting when you serve it.

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Tips and Tricks for Success

• Use fresh, firm zucchini—soft or overripe ones can make the salad watery.
• Don’t overcook the pasta; al dente gives the best texture and holds up well when mixed with the veggies.
• Toss the salad gently—zucchini ribbons are delicate and can tear if handled roughly.
• Chill the salad for at least 20–30 minutes before serving to let the flavors meld.
• Adjust seasoning at the end—sometimes a little extra lemon juice or salt makes all the difference.

Ingredient Substitutions and Variations

• Pasta: Swap with whole wheat, gluten-free, or even quinoa pasta for a healthier twist.
• Zucchini: Try yellow squash or cucumber ribbons if zucchini isn’t available.
• Feta cheese: Goat cheese or shaved Parmesan work well as alternatives.
• Dressing: Replace lemon juice with lime juice for a slightly different zing, or use balsamic vinegar for a richer flavor.
• Veggies: Add shredded carrots, snap peas, or roasted red peppers for extra color and crunch.
• Protein boost: Toss in grilled chicken, shrimp, or chickpeas to turn it into a heartier meal.

Serving Suggestions

• I love serving this zucchini pasta salad with garlic bread and a crisp green salad—it balances the freshness of the veggies perfectly!
• Pair it with grilled chicken or shrimp for a light but satisfying dinner.
• Serve it as a side dish at picnics or barbecues—it’s colorful and always a hit.
• Top it with toasted nuts or seeds for extra crunch and flavor.
• Add a dollop of pesto or a drizzle of balsamic glaze for a slightly gourmet touch.

Storage and Reheating Instructions

• Refrigerate: Store in an airtight container for up to 3 days. The flavors develop even more after sitting in the fridge.
• Do not freeze: The zucchini and fresh veggies can become watery and lose texture.
• Serve cold or at room temperature: No reheating needed—just toss gently before serving.
• Keep dressing separate if prepping ahead: Add it right before serving to prevent soggy pasta and zucchini.

Frequently Asked Questions

Can I make this zucchini pasta salad ahead of time?

Absolutely! You can prep it a few hours in advance. Just keep the dressing separate until right before serving to avoid soggy zucchini.

Can I use other vegetables instead of zucchini?

Yes! Yellow squash, cucumber, or even thinly sliced carrots work beautifully if you want a twist on the classic version.

How long does it stay fresh in the fridge?

Stored in an airtight container, it stays fresh for up to 3 days. Toss gently before serving to refresh the flavors.

Can I make this salad vegan?

Totally! Just skip the feta cheese or use a plant-based alternative, and the salad is perfectly vegan-friendly.

What’s the best pasta to use for this salad?

Short pasta like fusilli, rotini, or penne works best because it holds the dressing and mixes well with the zucchini ribbons.

Can I add protein to make it a full meal?

Yes! Grilled chicken, shrimp, or chickpeas all make great additions if you want a heartier dish.

Did you try this zucchini pasta salad? Let me know in the comments how it turned out—I’d love to hear your favorite twists!