Zucchini Pasta Salad – Just a Taste


Upgrade your zucchini noodle and pasta salad sport with huge, crunchy ribbons in a refreshing recipe for Zucchini Pasta Salad tossed with a garlicky lemon vinaigrette.

A top-down view of Zucchini Pasta Salad with feta cheese, chickpeas, sun-dried tomatoes and pistachios in a large serving bowl with wooden spoons

I’m normally taking part in all-around with various textures, flavors and cuisines when it arrives to pasta salad. There are just so lots of unique directions you can consider. Do you go creamy or vinegary? Do you insert bacon? Avocado? Cheese? The alternatives are limitless!

This obsession is exactly how I landed on my newest favourite pasta salad starring uncooked zucchini ribbons, protein-packed garbanzo beans, crunchy pistachios, sundried tomatoes and one particular significantly stellar lemony vinaigrette created with Dijon mustard, garlic and honey. Put it all with each other and we have a vivid, crunchy, salty and satisfying Zucchini Pasta Salad!

A whisk rests in a clear bowl that contains a homemade vinaigrette

Can You Set Uncooked Zucchini in Pasta Salad?

Of course in fact! Raw zucchini is remarkable in pasta salad and tastes even better at the time marinated in this zippy, vinegary, mustard-primarily based dressing. You will want to make absolutely sure its marinated closer to serving time to hold the zucchini crunchy and clean, so do keep that timing in thoughts. Contrary to other typically-pasta salads, this one is at its peak the working day it’s designed.

A top-down view of zucchini ribbons and a vegetable peeler atop a wood cutting board

How to Make Zucchini Ribbons

A vegetable peeler is essential to creating skinny, tender ribbons of uncooked zucchini. I adore employing a wider vegetable peeler, but if you have a far more slim peeler (like just one you’d use for peeling carrots), that will create noodles a little a lot more thick than zoodles, but nevertheless no a lot less tasty.

There’s also no have to have to peel any pores and skin off to start with, just only peel all the way down to create these prolonged ribbons. For pace and the utmost consistency of thickness, turn to a trusty mandoline slicer.

A large clear bowl containing cooked rotini noodles, chickpeas, sun-dried tomatoes, zucchini ribbons and sliced red onions next to two small bowls containing pistachios and feta cheese

How Very long Does Pasta Salad Previous In the Fridge?

Since the perfect right here is to maintain your uncooked zucchini fresh (and not soggy) with a lot of crunch, you will want to omit the toppings (like feta and pistachios) to retain ideal freshness. The zucchini will start off to truly absorb the marinade following 24 hours, so it is very best to take pleasure in this salad within a day of mixing up.

In standard, pasta salad only receives greater as the dressing marinates all the pasta and toppings right away. So no matter if you’re earning it forward of time or want to know how to properly retail store it for tomorrow’s lunch, vinegar-primarily based pasta salads are nonetheless delectable 3 to 4 times immediately after they are geared up. If you choose for a creamier dressing (like this Southwestern Pasta Salad with Avocado Dressing), you’ll want to provide that up nearer to when you want to love it as they’ll remain contemporary in the fridge for about two times.

A top-down view of homemade zucchini pasta salad with feta cheese, sun-dried tomatoes, chickpeas and pistachios in a large white bowl

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Prep Time 30 minutes

Cook Time 10 minutes

Complete Time 40 minutes

Make the dressing:

  • In a large bowl, whisk alongside one another the Dijon mustard, purple wine vinegar, lemon juice, garlic and honey. Whilst whisking, stream in the olive oil and proceed whisking until eventually emulsified. Style and season the dressing with salt and pepper then set it aside.

Make the pasta salad:

  • Employing a vegetable peeler or mandolin, slice the zucchini into extremely high-quality ribbons then increase them to the bowl with the dressing, tossing to mix. (See Kelly’s Take note.)

  • Deliver a significant pot of salted h2o to a boil. Include the pasta and prepare dinner right until al dente, about 10 minutes. Drain the pasta and insert it to the bowl with the zucchini, then add the crimson onion, chickpeas and sunshine-dried tomatoes and toss to merge. 

  • Stir in the feta cheese and pistachios and provide immediately or retail store, coated securely with plastic wrap, in the fridge right up until all set to serve.

Kelly’s Notes:

  • Because the zucchini isn’t cooked in this recipe, it is important to toss it with the dressing and enable it sit whilst you make the rest of the pasta salad. This will enable the zucchini to soften a little and also take up the flavor of the dressing.

  • This recipe can be manufactured one particular working day in advance, storing the pasta salad in an airtight container in the fridge. Omit the feta and pistachios from the salad till ready to provide.

  • ★ Did you make this recipe? Really don’t forget to give it a star score under!


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