Summer is perfect for outdoor get togethers. And what’s a gathering without delicious food? I recently attended a barbecue at a friend’s house and needed to bring a side dish. This fresh and simple Zucchini & Pesto Pasta Salad was quite a hit! Full of fresh veggies, tangy feta cheese and delicious pesto, it’s a great alternative to the classic mayo-based pasta salad.
For this recipe, I used Italian trottole pasta. The shape holds onto sauce really well and is so fun to eat. But, if you have trouble finding it at your grocery store, penne or rotini pasta would work as well. This pasta salad can be served both hot or cold. If you plan on serving it cold, I recommend making it several hours (5-6) or the night before. The hot pasta will absorb lots of the flavor while it cools, then you can add a little extra pesto right before serving if you like.
What You’ll Need:
16 oz. Italian trottole pasta (or any other type of pasta you prefer)
2 large Zucchinis
10 oz. Grape tomatoes, cut in half lengthwise
1/2 cup Pine nuts
1/2 cup Fresh basil, chopped
Balsamic vinegar
2 cloves of garlic, minced
1/2 cup Pesto (I used store bought)
1/2 cup Feta cheese
Zest & juice from one lemon
Olive oil
Salt & pepper to taste
ONE: Cut off each end of the zucchini. Slice the zucchini in half lengthwise. Cut each half again lengthwise, line up the quarters, and cut down the length of the zucchini to produce small bite sized pieces. Place in a non-stick pan, and cover lightly in olive oil. Turn the heat to medium, and allow to cook for about 3-5 minutes. Season lightly with salt and pepper, and add a splash of balsamic vinegar. Add garlic and remove from heat. You want the zucchini to be lightly cooked, but not soft.
TWO: Add the halved grape tomatoes into a very large bowl. Add the cooked zucchini, pine nuts and chopped fresh basil to the bowl and stir to combine. Zest one lemon, and place the lemon zest into the bowl. Add the lemon juice. Stir to combine.
THREE: Cook pasta in large pot of boiling and salted water. Cook until the pasta is al dente, being careful to not overcook. Once done, drain pasta, and allow to sit in colander for a few minutes to cool slightly.
FOUR: Add the warm pasta to the large bowl, and stir to combine the noodles with the tomato mixture. Add feta cheese and pesto and stir to incorporate. The heat from the pasta will begin to slightly melt the cheese and cover the noodles. Serve warm, or place in the fridge uncovered until completely cool (3-5 hours). Enjoy!
Do you have a go-to party dish? I like bringing something sweet as well!
- 16 oz. Italian trottole pasta (or any other type of pasta you prefer)
- 2 large Zucchinis
- 10 oz. Grape tomatoes, cut in half lengthwise
- ½ cup Pine nuts
- ½ cup Fresh basil, chopped
- Balsamic vinegar
- 2 cloves of garlic, minced
- ½ cup Pesto (I used store bought)
- ½ cup Feta cheese
- Zest & juice from one lemon
- Olive oil
- Salt & pepper to taste
- Cut off each end of the zucchini. Slice the zucchini in half lengthwise. Cut each half lengthwise again, line up the quarters, and cut down the length of the zucchini to produce small bite sized pieces. Place in a non-stick pan, and cover lightly in olive oil. Turn the heat to medium, and allow to cook for about 3-5 minutes. Season lightly with salt and pepper, and add a splash of balsamic vinegar. Add garlic and remove from heat. You want the zucchini to be lightly cooked, but not soft.
- Add the halved grape tomatoes into a very large bowl. Add the cooked zucchini, pine nuts and chopped fresh basil to the bowl and stir to combine. Zest one lemon, and place the lemon zest into the bowl. Add the lemon juice. Stir to combine.
- Cook pasta in large pot of boiling and salted water. Cook until the pasta is al dente, being careful to not overcook. Once down, drain pasta, and allow to sit in colander for a few minutes to cool slightly.
- Add the warm pasta to the large bowl, and stir to combine the noodles with the tomato mixture. Add feta cheese and pesto and stir to incorporate. The heat from the pasta will begin to slightly melt the cheese and cover the noodles. Serve warm, or place in the fridge uncovered until completely cool (3-5 hours). Enjoy!
This salad is FANTASTIC! My husband made it for dinner last night; I had at least two helpings!
Yay, so glad to hear that Bjorn-Ake! I really enjoyed it as well. 🙂
-Kelsey with Bramble Berry