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Zucchini Summer Squash Pasta Salad

Zucchini and Summer Squash Pasta Salad

Author: Courtney
This easy Zucchini and Summer Squash Pasta Salad combines roasted zucchini and yellow squash, feta, fresh basil and a bright lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 413 kcal

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.
Calories: 413kcalCarbohydrates: 49gProtein: 11gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 17mgSodium: 628mgPotassium: 344mgFiber: 3gSugar: 6gVitamin A: 283IUVitamin C: 15mgCalcium: 123mgIron: 1mg
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