Roasted Zucchini Pasta Salad
Updated October 11, 2023
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds zucchini, halved lengthwise and sliced ¼ inch thick (8 cups)
1 cup chopped scallions
½ cup plus 1 tablespoon extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound short pasta, such as medium shells or fusilli
3 tablespoons lemon juice
3 tablespoons tahini
1 tablespoon minced garlic
½ cup roasted sunflower seeds
½ cup golden raisins
½ cup freshly grated Parmesan
½ cup chopped parsley
Nutritional analysis per serving (6 to 8 servings)
59 grams carbs; 6 milligrams cholesterol; 520 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 5 grams fiber; 585 milligrams sodium; 16 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 450 degrees. On a rimmed sheet pan, combine zucchini, scallions and 3 tablespoons of the oil; season with salt and pepper. Toss to coat, then spread in an even layer. (It’s OK for the slices to overlap.) Roast until tender, stirring halfway, 20 to 25 minutes.
- Step 2
When zucchini is almost done, cook pasta according to package directions until al dente; drain.
- Step 3
In a large bowl, combine lemon juice, tahini, garlic, the remaining 6 tablespoons of oil and 3 tablespoons of water; season with salt and pepper and whisk until well blended.
- Step 4
Add the warm pasta, zucchini mixture, sunflower seeds and raisins to the dressing. Season with salt and pepper; toss to coat. Stir in the cheese and parsley.
- Step 5
The pasta salad can be made a few hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Private Notes
Comments
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.
Made 1/2 recipe. Used 6 tsp lemon juice and 1/2 c. parmesan, and added about 10 cherry tomatoes halved or quartered. Used large Thompson raisins instead of golden, and chopped them coarsely. I reduced the roasting time for the zucchini by a few minutes because some pieces were getting near burnt. Yummy yummy salad!
I salted and drained the zucchini as suggested by another commenter. I subbed toasted pine nuts for sunflower seeds, which I think elevates the dish. I loved this! It was light, delicious and easy.
This is really good. I nixed the raisins as they have no place here or anywhere else. I think there could be more zucchini and less pasta