Log in

…

Log in

Roasted Zucchini Pasta Salad

By cooking.nytimes.com

Roasted Zucchini Pasta Salad

Prep:20minCook:30min

Updated at: Fri, 12 Jun 2026 08:32:26 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

2 poundszucchini

halved lengthwise and sliced 1/4 inch thick

1 cupscallions

½ cupextra-virgin olive oil

1 poundshort pasta

such as medium shells or fusilli

3 tablespoonslemon juice

3 tablespoonstahini

1 tablespoonminced garlic

½ cuproasted sunflower seeds

½ cupgolden raisins

½ cupparmesan

½ cupparsley

Instructions

View on cooking.nytimes.com

↑Support creators by visiting their site 😊

Notes

3 liked

0 disliked

Easy

Delicious

Go-to

Makes leftovers

Moist

kelli *· last year

Such a savory and delicious pasta dish! Served it warm and added a splash of tamari. Added broccoli and some chipotle spice mix for a little heat.

Such a savory and delicious pasta dish! Served it warm and added a splash of tamari. Added broccoli and some chipotle spice mix for a little heat.

lucyvharrison· 2 years ago

Makes leftovers

Added soy sauce, much less oil, topped with crispy onions

Hollie French· 3 years ago

I actually liked this much better hot. I also think I'll saute/sear the zucchini and onion next time to better caramelize while also keeping a little bite to it.