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This Zucchini Pasta Salad is everything summer should taste like: fresh, satisfying, and flavor-packed. Featuring Parmesan-roasted zucchini, toasted walnuts, capers, and luscious burrata cheese tossed in a bright basil vinaigrette. Perfect for entertaining, weeknight dinners, and even meal prep.
This recipe is proudly sponsored by DeLallo. All thoughts and opinions are my own.
Table of Contents
Why You’ll Love this Zucchini Pasta Salad
- LOADED with zucchini! This is a TRUE zucchini pasta salad–not just a pasta salad with a few slices tossed in. A whopping 1 1/2 pounds of roasted zucchini is in every batch.
- Perfectly balanced. Caramelized zucchini, nutty Parmesan, briny capers, toasty walnuts, and creamy burrata create a beautiful balance of savory, bright, and rich.
- Ideal for any summer occasion. Serve it as a hearty side dish for cookouts or add grilled chicken, fish, or steak to turn it into a satisfying main course.
- Delicious warm or at room temperature. Serve it fresh while the burrata melts into the warm zucchini or let it cool to room temperature. The flexibility allows you to focus on other more temperature-sensitive dishes without worrying about it losing freshness.
We are still at the HEIGHT of pasta salad summer. I’ve lost count of how many times I’ve made my Italian Pasta Salad and Asparagus Pasta Salad the last few months, but they are seasonal staples for good reason!
It’s safe to say this roasted zucchini pasta salad, however, is my latest hyperfixation.
Packed with Parmesan-roasted zucchini, hearty rigatoni pasta, and a vibrant basil vinaigrette, it’s a true celebration of summer produce.
I also find myself wondering why rigatoni pasta isn’t used more often in pasta salad recipes. The ridged, tubular shape is perfect for capturing sauces and small ingredients like capers, nuts, and herbs in its generous hollows.
As always, I use the very best DeLallo Rigatoni Pasta, which comes from a region near Naples where pasta was born. It’s made with the highest quality durum wheat, and cooks up perfectly al dente every time.
For more fabulous summer pasta salad recipes, check out my Pesto Chicken Caesar Pasta Salad, Greek Pasta Salad, and Zucchini Feta Salad.
The Ingredients
- Pasta: I recommend a short, sturdy pasta like mezzi rigatoni, rigatoni, or fusilli, which do a great job catching the basil vinaigrette and little bits of veggies, walnuts, and capers. You truly can’t beat DeLallo pasta when it comes to taste, texture, and quality ingredients.
- Zucchini: You need 1 1/2 pounds of zucchini, thinly sliced or shaved on a mandoline. Coating it in Parmesan and roasting at a high temperature really concentrates its flavor and renders it irresistibly sweet and caramelized.
- Shallots: Roast alongside the zucchini for extra sweetness and aromatic flavor.
- Parmesan: Freshly grated Parmesan adds salty, nutty richness to the zucchini.
- Walnuts: Toasting the walnuts enhances their nutty flavor and adds delicious crunch to the pasta. Alternatively, you can use pine nuts.
- Capers: These salty, briny bits balance the richness of the cheese and nuts. Alternatively, you can add chopped DeLallo Castelvetrano Olives.
- Burrata: Totally optional, however when creamy burrata is torn over warm pasta just before serving, it adds an irresistibly creamy finish.
- Basil: You’ll use fresh basil leaves in the dressing and as a pasta salad ingredient.
- Lemon: Both the zest and juice brighten the dressing with vibrant citrus notes and acidity.
- Vinegar: I suggest using white wine vinegar or champagne vinegar, which add a clean acidity without overpowering.
- Garlic: Fresh is best for adding savory depth.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Zucchini
Place a baking sheet on the center rack of the oven and preheat oven to 450ºF.
Thinly slice zucchini with a knife or mandoline slicer and place in a large bowl with shallots. Toss with olive oil, Parmesan, salt, and pepper.
Step 2: Roast Zucchini
Once oven is preheated, empty zucchini and shallot mixture out onto preheated baking sheet; spread in an even layer. Roast for 18 to 24 minutes, tossing once halfway through.
Meanwhile, boil pasta in generously salted water until al dente. Drain and rinse under cold water.
Step 3: Prepare Basil Vinaigrette
Combine basil leaves, lemon zest and juice, garlic, olive oil, vinegar, chili flakes, salt, and pepper in a small blender; blend until smooth.
Step 4: Assemble pasta salad by combining pasta, zucchini, walnuts, and capers in a large mixing bowl. Add about two-thirds of the dressing and toss well to combine.
Empty out onto a serving platter and tear burrata cheese overtop. Season burrata dollops with a pinch of kosher salt, and drizzle remaining dressing overtop. Serve warm or closer to room temperature.
Serving Tip
This roasted zucchini pasta salad is best slightly warm or at room temperature. While it’s still warm, the burrata softens into the pasta and the basil vinaigrette is beautifully absorbed. For a restaurant-quality finish, garnish with a few torn basil leaves and cracked black pepper just before serving.
Tips for Perfectly Roasted Zucchini
- Thinly slice on a mandoline. You can also use a knife, however a mandoline slicer helps streamline prep and ensures uniform thickness.
- Toss in Parmesan. Coating the zucchini slices in olive oil, Parmesan, salt, and pepper creates golden edges and delicious crispy bits throughout the pan.
- Preheat the baking sheet. By preheating the baking sheet while the oven comes to temperature, the zucchini starts cooking the moment it hits the pan. This helps excess moisture evaporate quickly so the edges caramelize instead of steam.
- Roast at a high temperature. A high temp of 450ºF roasts zucchini faster than it can release and reabsorb a lot of moisture. This helps create browned, caramelized edges.
Recipe Variations
- Add protein. Turn this zucchini pasta salad into a complete meal by topping it with grilled chicken or crispy chickpeas. Steak, shrimp, or salmon are also delicious additions.
- Swap the cheese. Burrata makes this salad even more irresistible, however I also love it with shaved ricotta salata.
- Make gluten free. DeLallo Gluten Free Fusilli is a fabulous noodle alternative that’s made with whole-grain brown rice flour.
- Add extra veggies. Roasted cherry tomatoes or grilled corn will pair beautifully with the zucchini and basil vinaigrette.
- Make it spicy. Increase the chili flakes in the dressing or finish with a drizzle of DeLallo Calabrian chili peppers for extra heat.
Make-Ahead and Storage Tips
- Make-Ahead: The basil vinaigrette can be made 2 to 3 days ahead. Just keep in mind that the garlic will continue to intensify as it sits.
- Store: Refrigerate leftover pasta salad for up to 4 days. Allow leftovers to come to room temperature for 20 to 30 minutes before enjoying. Add an extra spritz of fresh lemon juice or drizzle of olive oil to help rewaken flavors and rehydrate noodles, if needed.
More Must-Make Zucchini Recipes
Eggplant Zucchini Lasagna
Zucchini Orzo Salad with Pepperoncini Dressing
Zucchini Feta Cakes with Harissa Tzatziki
30 Minute Zucchini Pesto Pasta
If you try this zucchini pasta salad, snap a photo and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Roasted Zucchini Pasta Salad
Equipment
- Large rimmed baking sheet
- Small blender or immersion blender
Ingredients
- 1 1/2 lbs. zucchini, trimmed and very thinly sliced (I use a mandoline)
- 3 to 4 Tbsp. extra-virgin olive oil
- 2 to 3 small shallots, peeled and quartered
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (sub Pecorino Romano)
- 3/4 tsp. kosher salt (or 1/2 tsp. fine table salt) + 1/2 tsp. cracked black pepper
- 12 ounces (dry) DeLallo rigatoni pasta (sub mezzi rigatoni, fusilli, or tubular shape of choice)
- 3/4 cup walnut halves, toasted and coarsely chopped*
- 2 Tbsp. capers, drained
- 1/3 cup torn basil leaves
- 1 (4-ounce) ball burrata cheese
Basil Vinaigrette
- 1 packed cup fresh basil leaves
- 1/3 cup extra-virgin olive oil
- Zest of 1 lemon, plus 2 Tbsp. fresh lemon juice
- 2 garlic cloves
- 2 tsp. champagne vinegar (sub white wine vinegar)
- 1/2 tsp. kosher salt + 1/4 tsp. cracked black pepper
- Pinch of chili flakes
Instructions
- Roast Zucchini. Place a baking sheet on the center rack of the oven and preheat oven to 450ºF.Use a Chef's knife or mandoline slicer to very thinly slice the zucchini. Add zucchini to a large mixing bowl along with shallots, 3 to 4 Tbsp. extra-virgin olive oil, Parmigiano-Reggiano, kosher salt, and black pepper. Toss well to combine.Once oven is preheated, carefully remove the hot baking sheet and spread the zucchini mixture into an even layer (there will be some overlap). Return baking sheet to oven and roast for 18 to 24 minutes, depending on thickness of zucchini, tossing once halfway through, until nicely caramelized.(Note: By preheating the baking sheet while the oven comes to temperature, the zucchini starts cooking the moment it hits the pan. This helps excess moisture evaporate quickly so the edges caramelize instead of steam.)
- Boil pasta. Meanwhile, bring a large pot of generously salted water to a boil. Add rigatoni pasta and cook until al dente. Drain, briefly rinse under cold water, and add to the same mixing bowl you used for the zucchini (no need to wipe clean).
- Prepare Basil Vinaigrette. Combine basil leaves, olive oil, lemon zest and juice, garlic, vinegar, salt, black pepper, and chili flakes in a small blender; blend until smooth. Alternatively, combine everything in a wide-mouth jar or measuring cup and blend with an immersion blender until smooth.
- Assemble. To the bowl of cooked pasta, add roasted zucchini and shallot mixture, walnuts, capers, basil leaves, and about two-thirds of the dressing; toss well to combine. Taste and season with extra salt and/or black pepper if needed.Empty mixture out onto a serving platter, and tear burrata cheese overtop, scattering small amounts throughout so every serving gets a bit of creamy cheese. Season burrata dollops with a pinch of kosher salt, and spoon (or pour) remaining dressing overtop. Garnish with extra fresh basil, cracked black pepper, or chili flakes, if desired. Serve warm or closer to room temperature.
Notes
- Toasting walnuts: Heat walnuts in a dry skillet (no oil needed) over medium heat until they turn a deeper brown and smell nutty and aromatic, about 3 to 5 minutes.
- Make-Ahead: The basil vinaigrette can be made 2 to 3 days ahead. Just keep in mind that the garlic will continue to intensify as it sits.
- Store: Refrigerate leftover pasta salad for up to 4 days. Allow leftovers to come to room temperature for 20 to 30 minutes before enjoying. Add an extra spritz of fresh lemon juice or drizzle of olive oil to help rewaken flavors and rehydrate noodles, if needed.
