Roasted Zucchini Pasta Salad
Prep Time:
20 Minutes
Serves:
6 Servings
Cook Time:
25 Minutes
Author
Krystal Roberts
About the Recipe
This roasted zucchini pasta salad is fresh, bright, and full of Mediterranean flavor. Sweet roasted zucchini, pasta, grilled artichokes, chickpeas, peppery arugula, dill, and capers are tossed in a tangy lemon-Parmesan dressing. Serve it warm, chilled, or at room temperature.
Ingredients
For the Roasted Vegetables
- 2 medium zucchini, sliced into rounds
- 1 scallion, sliced lengthwise
- 1 tbsp olive oil
- Salt and freshly cracked black pepper, to taste
For the Dressing
- ¼ cup extra virgin olive oil
- ¼ cup oil from the marinated artichokes
- 2 tsp whole grain mustard or Dijon mustard
- Juice and zest of 1 lemon
- ½ cup grated vegan Parmesan
- ¾ tsp kosher salt
- Freshly cracked black pepper, to taste
For the Salad
- 1 jar grilled or marinated artichokes, drained and quartered
- 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
- 3 tbsp fresh dill, chopped
- 3 tbsp capers, plus 1 tbsp caper brine
- ½ lb (225 g) pasta, such as fusilli, rigatoni, or farfalle, cooked al dente
- 8 oz (225 g) arugula or baby spinach
To Serve
- Shaved vegan Parmesan
- Fresh dill
- Freshly cracked black pepper
- Lemon wedges (optional)
Optional Add-Ins
- Sun-dried tomatoes
- Toasted pine nuts
- Kalamata olives
- Fresh basil
- Roasted red peppers
Linked Recipes
Preparation
Step 1
Preheat the oven to 425°F (220°C). Put the zucchini and scallion on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, turning halfway, until tender and caramelized. Cool slightly.
Step 2
Cook the pasta in generously salted water until al dente. Drain, rinse briefly under cool water, and let cool completely.
Step 3
In a large serving bowl, whisk the extra virgin olive oil, artichoke oil, mustard, lemon juice and zest, grated vegan Parmesan, kosher salt, and black pepper until smooth.
Step 4
Add the pasta, roasted vegetables, artichokes, chickpeas, dill, capers, caper brine, and arugula or spinach. Toss gently until evenly dressed, then adjust the seasoning, lemon juice, or caper brine.
Step 5
Transfer to a platter and top with shaved vegan Parmesan, dill, and black pepper. Serve immediately or chill for 30 minutes to let the flavors meld.
