Roasted Zucchini Pasta Salad
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds zucchini, halved lengthwise and sliced ¼ inch thick (8 cups)
- 1cup chopped scallions
- ½cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 1pound short pasta, such as medium shells or fusilli
- 3tablespoons lemon juice
- 3tablespoons tahini
- 1tablespoon minced garlic
- ½cup roasted sunflower seeds
- ½cup golden raisins
- ½cup freshly grated Parmesan
- ½cup chopped parsley
Nutritional analysis per serving (8 servings)
520 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 16 grams protein; 585 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. On a rimmed sheet pan, combine zucchini, scallions and 3 tablespoons of the oil; season with salt and pepper. Toss to coat, then spread in an even layer. (It’s OK for the slices to overlap.) Roast until tender, stirring halfway, 20 to 25 minutes.
- Step 2
When zucchini is almost done, cook pasta according to package directions until al dente; drain.
- Step 3
In a large bowl, combine lemon juice, tahini, garlic, the remaining 6 tablespoons of oil and 3 tablespoons of water; season with salt and pepper and whisk until well blended.
- Step 4
Add the warm pasta, zucchini mixture, sunflower seeds and raisins to the dressing. Season with salt and pepper; toss to coat. Stir in the cheese and parsley.
- Step 5
The pasta salad can be made a few hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Private Notes
Comments
A note on zucchini. Many cooks salt eggplant to sweat out excess moisture, resulting in a firmer, less soggy product for roasting or frying. The same can be done for zucchini and summer squash. Slice or chop to desired shape, salt liberally (I use Morton's) all over, and allow to sweat in a colander over a dish or in the sink. Rinse well and pat dry before using. It will pick up some saltiness - a bonus - and be much firmer. I fry naked coins, cubes, or spears in cast iron in olive oil - yum!
Used dried cranberries instaead of golden raisins and double the parsley. It was delicious!
I made this following the recipe, but served hot. Excellent! Vegan creamy. I made zucchini and dressing the day before, then tossed all ingredients with hot pasta. Guests kept serving themselves again and again.
Absolutely delicious! I made 2x the amount of the tahini dressing so I could use on leftovers. Will make this again and again!
only had half the pasta I needed for this recipe, but it actually turned out better! if you like more hearty pasta salads like we do, you can totally cut the pasta in half (adjust dressing accordingly, but keep amount of zucchini and other stuff)
Did not have spinach, so used grated zucchini, squeezed/drained. So tasty and good way to use up late summer zucchini bounty. Also used chopped fresh herbs (and garlic) instead of dried with the ricotta mixture.