Zucchini Pasta Salad

There’s something about a bowl of zucchini pasta salad that just looks like summer in your hands—green ribbons of zucchini, pops of cherry tomato red, creamy flecks of cheese, and a glossy herb dressing that smells like fresh lemon and basil.

This is a light, rejuvenating meal that’s ready in about 20 minutes, perfect when you want something satisfying but not heavy. It’s ideal for busy weeknights, beginners who’d like an easy win, and anyone who loves make-ahead lunches or picnic-ready dishes.

I first leaned on this salad on a scorching July evening when turning on the oven felt impossible.

With friends dropping by on short notice, I spiralized some zucchini, tossed in what I’d in the fridge, and ended up with a bright, crowd-pleasing bowl that disappeared faster than any complicated entrée.

It’s just as handy for Sunday meal prep or effortless entertaining. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright Mediterranean flavors with minimal prep and simple ingredients
• Packs in fresh veggies for a lighter, vibrant twist on pasta salad
• Stays delicious after chilling, perfect for make-ahead lunches or picnics
• Easily customizable with extra protein, different cheeses, or your favorite veggies

Ingredients

• 8 ounces pasta, short shape (fusilli, penne, or rotini) — cook just to al dente so it stays firm after chilling
• 2 medium zucchini, thinly sliced or spiralized — choose small, firm zucchini for best texture
• 1 cup cherry tomatoes, halved — use ripe but not squishy tomatoes for sweetness
• 1/2 cup red onion, thinly sliced — slice very thinly so the flavor doesn’t overpower
• 1/2 cup cucumber, diced — deseed if very watery to avoid diluting the salad
• 1/3 cup Kalamata olives, pitted and halved — use good-quality brined olives for rich flavor
• 1/3 cup feta cheese, crumbled — a block of feta crumbled by hand tastes fresher
• 1/4 cup fresh parsley, chopped — flat-leaf parsley gives better flavor than curly
• 3 tablespoons extra-virgin olive oil — choose a fruity olive oil for a Mediterranean note
• 2 tablespoons red wine vinegar — adds bright acidity without overpowering
• 1 teaspoon Dijon mustard — helps emulsify the dressing and add gentle sharpness
• 1 clove garlic, minced — mince very finely to distribute flavor evenly
• 1/2 teaspoon dried oregano — rub between fingers to release its oils
• 1/4 teaspoon salt, plus more to taste — start small and adjust after chilling
• 1/4 teaspoon black pepper, plus more to taste — freshly ground pepper adds better aroma

Step-by-Step Method

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.

Stir occasionally so it doesn’t stick.

Once cooked, drain in a colander and briefly rinse under cool water to stop the cooking and remove excess starch.

Let it drain very well.

Prep the Vegetables

While the pasta cooks, set up your cutting board. Thinly slice or spiralize the zucchini.

Halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber.

Pit and halve the Kalamata olives if needed, and chop the parsley.

Keep each ingredient in small piles, ready to combine.

Whisk the Dressing

In a small bowl, add the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.

Whisk vigorously until the mixture emulsifies and looks slightly thickened.

Taste and adjust salt and pepper if needed. Set the dressing aside while you assemble the salad.

Combine Pasta and Vegetables

Transfer the cooled, well-drained pasta to a large mixing bowl.

Add the sliced or spiralized zucchini, cherry tomatoes, red onion, cucumber, olives, and chopped parsley.

Use a wooden spoon to gently toss everything together so the ingredients are evenly distributed before adding the dressing.

Dress and Toss the Salad

Pour the prepared dressing over the pasta and vegetables.

Toss gently but thoroughly with a wooden spoon so every piece is lightly coated.

Make sure the dressing reaches the bottom of the bowl.

Taste and adjust seasoning with a pinch more salt or pepper if needed before adding cheese.

Add the Feta Cheese

Sprinkle the crumbled feta cheese over the dressed salad. Toss very lightly to distribute the feta without breaking it up too much.

Aim for small pockets of cheese throughout the bowl.

If desired, drizzle with a touch more olive oil to enhance richness and help the cheese cling.

Chill and Serve

Cover the bowl tightly and refrigerate the salad for about 20 minutes to let the flavors meld.

Before serving, give it a quick toss and check the seasoning again.

If it seems dry, add a splash of olive oil and vinegar.

Serve chilled or at cool room temperature.

Ingredient Swaps

• Gluten-free: Use gluten-free short pasta or swap half/all the pasta for extra spiralized zucchini.
• Dairy-free/vegan: Replace feta with vegan feta, marinated tofu cubes, or chickpeas for creaminess and protein.
• Budget-friendly: Use green olives instead of Kalamata, apple cider or white vinegar instead of red wine vinegar, and any mild crumbly cheese in place of feta.
• Herb & veg flexibility: Swap parsley for basil, mint, or cilantro; use bell pepper or celery if you’re out of cucumber; red onion can be replaced with green onion or shallot.

You Must Know

– Swap • Herbs & Cheese – For a milder profile, switch feta to ½ cup diced mozzarella and replace parsley with 2 tablespoons fresh basil added just before serving; basil’s aroma fades within 30 minutes in the fridge, so late addition keeps the salad fragrant.

Serving Tips

• Serve slightly chilled in a wide, shallow bowl for colorful, layered presentation.
• Pair with grilled chicken, shrimp, or tofu for a complete Mediterranean-style meal.
• Add warm crusty bread and hummus or tzatziki on the side.
• Garnish with extra feta, parsley, and a drizzle of olive oil before serving.
• Pack in lidded containers for picnics, potlucks, or easy work lunches.

Storage & Make-Ahead

Zucchini pasta salad keeps in the fridge for 3–4 days in an airtight container.

For best texture, add feta and a little extra dressing just before serving.

It’s ideal to make 1 day ahead to let flavors meld.

This salad doesn’t freeze well; the vegetables and pasta become mushy.

Reheating

Reheat zucchini pasta salad gently.

Microwave on low in short bursts, loosely covered.

Warm in an oven-safe dish at low heat.

Or briefly toss on a stovetop skillet over medium-low.

Picnic Potluck Favorite

Somehow, this simple pasta salad always steals the spotlight at a picnic table full of options. I love watching people circle back for “just one more scoop,” surprised by how bright and fresh it tastes after sitting in a cooler.

The zucchini stays crisp-tender, the feta turns luscious, and that tangy red wine vinaigrette doesn’t quit, even under the sun.

I picture you lifting the lid at a potluck and seeing:

• Pearly pasta spirals tangled with pale-green zucchini ribbons
• Juicy cherry tomatoes glistening like little rubies
• Purple slivers of onion and inky Kalamata olives peeking through
• Snowy crumbles of feta clinging to every forkful

It’s unfussy to transport, sturdy on a buffet table, and always the bowl scraped clean first.

Final Thoughts

Give this Zucchini Pasta Salad a try and see how easily it can become a weeknight staple or potluck favorite.

Don’t hesitate to tweak the veggies, cheese, or protein to make it perfectly your own.

Frequently Asked Questions

Can I Make This Zucchini Pasta Salad Gluten-Free, Low-Carb, or Keto-Friendly?

Yes, you can. I’d swap regular pasta for zucchini noodles or shirataki, then toss everything in that tangy vinaigrette; you’ll taste sun-warmed tomatoes, briny olives, creamy feta, and never miss the carbs.

How Do I Safely Spiralize Zucchini Without Specialized Equipment?

You can safely spiralize zucchini with a sharp knife or vegetable peeler: I anchor one end, slice long thin planks, then cut into ribbons, fingers tucked, blade gliding slowly, listening for that soft crisp scrape.

What Wine Pairs Best With This Mediterranean Zucchini Pasta Salad?

I’d pour a chilled Sauvignon Blanc or Vermentino beside this—bright citrus, salty breeze vibes. As you fork up briny olives and creamy feta, that zippy acidity cuts through, making every crunchy, herby bite sparkle.

How Can I Scale This Recipe to Feed a Large Crowd Accurately?

You can scale it by multiplying every ingredient by your guest count divided by four; I’d cook one test batch, taste, then tweak salt, vinegar, and herbs until the whole bowl sings for everyone.

Is This Salad Suitable for People With Lactose Intolerance or Dairy Allergies?

No, not as written—the feta’s a dairy roadblock. But imagine it without cheese: cool zucchini ribbons, juicy tomatoes, briny olives, herbs shimmering in olive oil. Swap in dairy‑free feta, and you’re safely, deliciously included.