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–+ servings
fresh zucchini pasta salad

Zucchini Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 50 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Wooden spoon
  • 1 vegetable peeler or julienne peeler (optional)

Ingredients
  

  • 8 ounce pasta fusilli, penne, or rotini; short shape
  • 2 medium zucchini thinly sliced or spiralized
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup cucumber diced
  • 1/3 cup Kalamata olives pitted and halved
  • 1/3 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste

Instructions
 

  • Bring a large pot of salted water to a boil over high heat.
  • Add the pasta and cook according to package directions until al dente.
  • While the pasta cooks, slice or spiralize the zucchini and prepare the cherry tomatoes, red onion, cucumber, olives, and parsley on a cutting board.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
  • Drain the pasta in a colander and rinse briefly under cool water to stop the cooking.
  • Add the cooled pasta to a large mixing bowl along with the zucchini, cherry tomatoes, red onion, cucumber, olives, and parsley.
  • Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
  • Add the crumbled feta cheese and toss lightly to distribute without breaking it up too much.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and let the salad rest in the refrigerator for 20 minutes before serving to allow flavors to meld.

Notes

For best flavor, slice zucchini thinly so it softens slightly in the acidic dressing while still staying crisp, and avoid overcooking the pasta so the salad doesn’t turn mushy as it chills. If preparing ahead, keep the feta and a small portion of the dressing aside and mix them in just before serving to keep the salad bright and fresh. You can customize by adding grilled chicken or chickpeas for protein, or swap feta for mozzarella if you prefer a milder cheese. If the salad seems dry after resting, simply drizzle with a bit more olive oil and vinegar, toss again, and recheck the seasoning before serving.
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