Blistered Zucchini Pasta Salad with Feta and Pine Nuts
Give summer squash the savory upgrade it deserves by hard-searing it until deeply blistered, adding a rich, smoky depth to this bright pasta salad. Tossed in a punchy lemon-garlic vinaigrette while still warm, then finished with toasted pine nuts and fresh mint, it’s a make-ahead favorite that travels perfectly to picnics or weeknight cookouts.
- Total Time40 minutes
- Yield6 servings 1x
Ingredients
Scale
Salad Base
- 8 oz dry short pasta, such as campanelle, farfalle, or fusilli (about 225g)
- 3 medium zucchini, sliced into 1/2-inch half-moons (about 1.25 lbs or 565g)
- 2 Tbsp olive oil (for searing)
- 4 oz block feta cheese, crumbled (about 3/4 cup or 115g)
- 1/4 cup pine nuts, lightly toasted (35g)
- 1/2 cup fresh basil leaves, gently torn
- 1/3 cup fresh mint leaves, roughly chopped
Lemon-Garlic Vinaigrette
- 3 Tbsp extra-virgin olive oil
- 1 medium lemon, zested and juiced (about 1 Tbsp zest and 2 Tbsp juice), divided
- 1 Tbsp red wine vinegar
- 1 large garlic clove, finely grated or minced
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and rinse very briefly under cool water just to stop the cooking process (you still want the pasta slightly warm).
- Whisk the vinaigrette: While the pasta boils, grab a large serving bowl. Add the extra-virgin olive oil, lemon juice (set the zest aside for later), red wine vinegar, grated garlic, oregano, red pepper flakes, kosher salt, and black pepper. Whisk vigorously until fully combined.
- Blister the zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the zucchini half-moons in a single layer (work in two batches if your pan is crowded). Let them sit completely undisturbed for 3 to 4 minutes to develop a dark, caramelized crust. Toss and cook for 2 more minutes until tender but not mushy.
- Toss the warm base: Transfer the hot blistered zucchini and the warm cooked pasta directly into the large serving bowl with the vinaigrette. Toss thoroughly to coat. Let the mixture stand at room temperature for 10 minutes to cool slightly and absorb the dressing.
- Finish and serve: Once the salad has cooled slightly, gently fold in the crumbled feta, toasted pine nuts, fresh basil, and fresh mint. Shower the top with the reserved lemon zest, adjust salt and pepper to taste, and serve.
Notes
- Why it works: Tossing the pasta and zucchini into the dressing while they are still warm is the secret to a flavorful pasta salad. The starches and vegetables absorb the vinaigrette much more deeply than they would if cooled first.
- Make-ahead storage: This salad holds up beautifully in the fridge for up to 3 days. To keep the herbs bright and the pine nuts crunchy, make the pasta and zucchini base up to a day in advance, but wait to fold in the fresh mint, basil, and nuts until just before serving.
Nutrition (per serving — estimates)
Calories: 348 | Total Carbs: 33g (Fiber: 3g, Sugar: 3g) | Fat: 20g (Saturated: 4g) | Protein: 9g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 1/4 cups
- Calories: 348
- Sugar: 3g
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 9g