Zucchini Pasta Salad

Pasta salad in bowl on wooden cutting board next to bowl of pepper flakes.

Course: Pasta

Cuisine: Italian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 523kcal

Author: Platings and Pairings

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

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Equipment

Ingredients

8 ounces pasta such as orecchiette, rigatoni or another tubular shape (half package)
¼ cup olive oil plus more for drizzling
½ cup walnuts coarsely chopped
2 shallots minced
Pinch red pepper flakes optional
3 medium zucchini about 1 ½ pounds, thinly sliced
2 Tablespoons capers
3 cloves garlic finely grated
3-4 Tablespoons lemon juice from 2 lemons
2 ounces parmesan coarsely chopped (about 3/4 cup)
1/4 cup parsley coarsely chopped
¼ cup fresh dill coarsely chopped
Kosher salt and pepper to taste

Instructions

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!

Notes

How to Make Ahead & Store

Store any leftovers in an airtight container in the fridge for up to three days.

Variations

Swap the shallots for onion or green onions.
Swap out the parmesan for feta or goat cheese.
Swap out the dill and/or parsley for other favorite herbs – mint, oregano, cilantro will all work here.
Swap out the walnuts for another favorite like almonds, pecans or cashews.
Swap in your favorite pasta shape. The first time I used bucatini, the next time I used orecchiette. Any shape will work!
As written, this summer pasta salad is vegetarian. But, you could also add in some cubed chicken, salami, or sausage.

Nutrition