Roasted Zucchini Pasta Salad
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.
Servings: 6 to 7
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.