Zucchini and Summer Squash Pasta Salad
This easy Zucchini and Summer Squash Pasta Salad is one of my favorite ways to turn fresh summer squash into a quick summer side dish! Bow tie pasta is tossed with roasted zucchini and yellow squash, crumbled feta, red onion and plenty of fresh basil, then finished with a bright homemade lemon vinaigrette.
Why You’ll Love This Summer Squash Pasta Salad
- Full of summer vegetables: Both zucchini and yellow summer squash are the stars of this pasta salad.
- Easy to make: The squash only needs about 8 to 10 minutes in the oven while you cook the pasta and whisk together the dressing.
- Perfect for entertaining: Make it for summer cookouts, BBQs, picnics and potlucks.
- Homemade lemon vinaigrette: There’s no bottled dressing needed for this pasta salad.
- Great served cold or at room temperature: That makes it an especially convenient summer side dish or lunch meal prep.
If you have an abundance of zucchini and yellow squash on hand, this Zucchini and Summer Squash Pasta Salad is one of the tastiest ways to put them to good use! Roasted summer vegetables are tossed with bow tie pasta, feta cheese, red onion, fresh basil, and a simple homemade lemon vinaigrette for an easy pasta salad that’s full of fresh summer flavor. And this makes a FANTASTIC lunch meal prep dish!
This is the kind of pasta salad I love for summer because it’s light and fresh, but still hearty enough to serve alongside grilled chicken, burgers, or just about anything coming off the grill. It’s also a great way to use up extra zucchini and summer squash when gardens and farmers markets are overflowing with them.
Ingredients You’ll Need
Bow tie pasta: Farfalle, or bow tie pasta, is my favorite for this salad. The bite-sized shape makes it easy to serve and toss with the vegetables and feta. Use any short-cut pasta though!
Zucchini and yellow summer squash: You’ll need one medium zucchini and one medium yellow squash. Look for squash that feels firm and heavy for its size without soft spots.
Red onion: Finely diced red onion adds a little crunch and a pop of color. If you want to cut the “bite” of red onion, just soak the diced red onion in cold water for a few minutes then pat dry!
Feta cheese: Crumbled feta adds the perfect salty bite to the fresh vegetables and lemon dressing. You can substitute in goat cheese or even grated parmesan.
Fresh basil: Fresh basil is delicious with zucchini and summer squash, so I add a generous amount right before serving. Substitute in your favorite herbs like thyme, cilantro or parsley!
Lemon vinaigrette: The simple homemade dressing is made with extra-virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, honey, garlic, salt and pepper.
Why Roast the Zucchini and Summer Squash?
The secret to this zucchini and summer squash pasta salad is roasting the vegetables first. Rather than adding raw zucchini and squash to the pasta, a quick roast in the oven makes them tender and brings out their flavor.
You only need about 8 to 10 minutes in a hot oven. You want the zucchini and yellow squash to be just tender and lightly golden, but not so soft that they fall apart when tossed with the pasta.
Bow tie pasta, also called farfalle, is perfect for this recipe. Its shape holds up well with the vegetables and vinaigrette, plus it makes such a pretty summer pasta salad! You can use any short-cut pasta you have on hand, however!
Easy Lemon Vinaigrette
Instead of a heavy or creamy dressing, this summer squash pasta salad is tossed with a bright lemon vinaigrette made with extra-virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, honey, and garlic.
The vinaigrette adds plenty of flavor without overpowering the vegetables. I like to start by adding about three-quarters of the dressing, then add more as needed. Pasta can continue to absorb dressing as it sits, so keep the extra vinaigrette handy if you’re making the salad ahead of time.
Fresh basil and crumbled feta are added at the end. The salty feta is especially delicious with the roasted zucchini and squash, while the basil gives the whole salad an extra pop of fresh summer flavor.
Can I Make This Pasta Salad Ahead of Time?
Yes! This zucchini and summer squash pasta salad can easily be prepared ahead of time, making it a great choice for summer parties, potlucks, picnics, and cookouts.
How to Store Leftovers
Store leftover Zucchini and Summer Squash Pasta Salad in an airtight container in the refrigerator. I recommend taking it out about 15 to 20 minutes before serving so it can lose some of its chill. Give it another good toss and add a little of the reserved lemon vinaigrette if it needs it.
Variations and Add-Ins
This recipe is delicious as written, but pasta salads are also easy to customize.
Try adding halved cherry tomatoes for even more summer color, or add baby spinach or arugula for extra greens. You could also swap the feta for fresh mozzarella pearls or add grilled chicken to turn the pasta salad into a light summer meal.
Tips for the Best Summer Squash Pasta Salad
- Be careful not to overcook your zucchini and yellow squash. You want them tender with a little color around the edges, but still firm enough to hold their shape in the salad.
- Also, be sure to drain the pasta thoroughly after rinsing it. Excess water can dilute the lemon vinaigrette and make your pasta salad less flavorful.
- And don’t skip the fresh basil! Along with the feta and lemon vinaigrette, it really pulls all of the fresh summer flavors together.
Want more Easy Salad Recipes? Try these tried-and-true favorites!
Zucchini and Summer Squash Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces bow tie pasta
- 1 zucchini sliced into 1/4-inch rounds or half-moon slices
- 1 yellow summer squash sliced into 1/4-inch rounds or half-moon slices
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup finely diced red onion
- 3/4 cup crumbled feta cheese
- 1/3 cup chopped fresh basil
For the Lemon Vinaigrette
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar or red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 small garlic clove minced or finely grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F. Add zucchini and yellow squash to a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat and arrange in a single layer. Roast for 8 to 10 minutes, tossing halfway through, until just tender and lightly golden. Remove from oven and allow to cool.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cool water. Drain thoroughly and transfer to a large bowl.
- In a small bowl or jar, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until well combined.
- Add the cooled roasted zucchini and squash and diced red onion to the pasta. Pour about three-quarters of the vinaigrette over the salad and gently toss to coat.
- Gently fold in the feta and fresh basil. Add additional vinaigrette as desired and season to taste with salt and freshly ground black pepper.
- Serve immediately or cover and refrigerate until ready to serve.
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