Roasted Zucchini Pasta Salad Recipe (2024)

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.

Very good! I used mixture of summer squash with zucchini, and I cooked it a bit longer than suggested for a more jammy squash. For a more vegetable-forward salad, I used half the recommended amount of pasta (which was plenty even at 8 ounces)

I doubled the dressing, but otherwise made the recipe as written. Delicious! A great salad to bring to a gathering this summer.

Delicious! This came out beautifully. I had about 2 1/4 lbs of zucchini and I thought that the veggie/pasta ratio was good. Made extra dressing based on the advice of previous reviewers. Skipped the parmesan and didn't miss it. Make sure you buy 2 bunches of scallions at the grocery store to get a full cup. Also the raw garlic in the dressing was a little bit strong for my taste--I will make sure to mince it more finely next time or macerate it in the lemon juice for a few minutes.

A little red pepper flakes.

Thanks to Misty for your suggestion! I tossed a few cloves of garlic with peel still on onto the tray of zucchini slices, and it roasted beautifully and lent a great mellow garlic flavor. I reduced pasta to 2/3 of a box, and added cannellini beans to tossed ingredients at the end (next time would add beans to roasting tray). Toasted walnuts swapped in for sunflower seeds was a great match for the flavors.

This was really delicious. I used orecchiette for the pasta (I always halve the pasta amount with NYT recipes). Don't like sunflower seeds so topped with Trader Joes dukkah. This would be a lovely summer evening meal with a side of sliced ripe tomatoes that are drizzled with a syrupy balsamic.

Really good! Made vegan by subbing nutritional yeast for Parmesan cheese. Reduced olive oil to 4 T and divided between roasting and sauce. Added cherry tomatoes to zucchini when roasting.

What if the garlic was roasted with the zukes and scallions?

Omitted raisins and salted and dried zucchini before roasting but otherwise followed the recipe. Raw garlic in the dressing was a bit sharp even to my garlic-loving Korean tastebud but otherwise very good (and I did soak it in the lemon juice). Zucchini sort of melted into the salad making it look a bit messy but no big deal. Sweetness of the zucchini was just enough for me so didn’t miss the raisins. Looking forward to the leftovers which I suspect would be better

From the way the salad is pictured it looks like yellow squash is also a part of the recipe.

This came out extremely well, and I would make again. Did reduce the pasta by 30%, but everything else was as described. Delicious!

Made this and used peanut butter cuz out of tahini… also I didn’t add any water to dressing and found it bonded nicely to duckling with nothing on the bottom of the bowl. Really yummy!

This recipe is amazing. I followed it almost exactly-I left out the raisins because I’m not really a raisin person and it was FANTASTIC.

Delicious combination of flavors! I used ditalini pasta, raw pepitas (to cut down the saltiness) and omitted the raisins (personal preference). I think it could use more zucchini and lemon juice for balance.

Great dish and so easy for mid week. The zucchini gets so sweet and the sultanas are such a good touch too.

Used the full amount of zucchini and oil for roasting the zucchini and half of everything else (just to increase the ratio of vegetable to pasta). Accidentally forgot the garlic. Did not have golden raisins so used regular raisins after dishing them in hot water for a few minutes. Came out delicious.

Very nice, I tried it on vacation cooking for family and everybody loved it. I had substitute tahini for peanut butter and skip the raisins (local supermarket limitations) and it worked out wonderfully anyway, even without any measuring equipment. Added some onion and leek, cooked slowly. Next time I might try it with roasted pine nuts. Thank you for the recipe!

Really tasty! I used asiago instead of parmesan because it was significantly cheaper, but I think it added a really nice creaminess to the dish. Also, I added white beans, which I roased on a different sheet pan for ~20 minutes, to add a bit of extra protein and heft. ALSO I added za'atar when I was tossing everything together, and those flavours worked really nicely with everything else.

We love this recipe and have made it several times now and our guests have always enjoyed it. We add roasted cherry tomatoes and a few olives to the mix and that gives even more flavor.

Heavy up on veges, made with 1/2 box pasta and three zucchini/yellow squash, tomatoes and onions. Used about 1/2 of sauce, less water and oil

This is going in my “Keepers” folder. I omitted the raisins and replaced with 1 Tbs of honey in the tahini sauce. Seems like you can play a lot with this one - great flavor.

Have made this 3 times in 2 weeks. Skipped on the raisins and seeds, served hot, and it comes across as a healthier, vegan max and cheese (if also skipping on the Parmesan - which I think you can do). Yes, this basically turns it into a different dish, but I’m thankful this recipe led me to it!

Anyone make this with cooked grains instead of pasta?

Halved the amount of pasta as other suggested. Kept the other proportions the same. WOW is this a delicious and surprising dish.

More zucchini than recommended! Added chicken cooked in butter, salt, garlic, and pepper

This came together quick and easy. I used 1/2 pound pasta and it still felt like plenty. Lots of umami and surprising richness. I added chili flakes for some heat, which was nice.

Beans can be subbed for pasta. Made this per recipe starting with just shy of 2# zucchini. (It cooks down as it roasts in the oven.) Used from scratch cooked RG flageolet beans in place of pasta. Love beans and wondered if it would work. Worked great with about 1 3/4 - 2 C of cooked drained beans being perfect amount. (Roughly 1 can if using canned but, really, cook them from scratch.)