Roasted Zucchini Pasta Salad

Name: Roasted Zucchini Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian, Mediterranean
Ingredients: 1 1/2 lbs. zucchini, trimmed and very thinly sliced ((I use a mandoline)); 3 to 4 Tbsp. extra-virgin olive oil; 2 to 3 small shallots, peeled and quartered; 1/2 cup freshly grated Parmigiano-Reggiano cheese ((sub Pecorino Romano)); 3/4 tsp. kosher salt (or 1/2 tsp. fine table salt) + 1/2 tsp. cracked black pepper; 12 ounces (dry) DeLallo rigatoni pasta ((sub mezzi rigatoni, fusilli, or tubular shape of choice)); 3/4 cup walnut halves, toasted and coarsely chopped*; 2 Tbsp. capers, drained; 1/3 cup torn basil leaves; 1 (4-ounce) ball burrata cheese; 1 packed cup fresh basil leaves; 1/3 cup extra-virgin olive oil; Zest of 1 lemon, plus 2 Tbsp. fresh lemon juice; 2 garlic cloves; 2 tsp. champagne vinegar ((sub white wine vinegar)); 1/2 tsp. kosher salt + 1/4 tsp. cracked black pepper; Pinch of chili flakes

Instructions

Prep:20minCook:25min

This Zucchini Pasta Salad is everything summer should taste like: fresh, satisfying, and flavor-packed. Featuring Parmesan-roasted zucchini, toasted walnuts, capers, and luscious burrata cheese tossed in a bright basil vinaigrette. Perfect for entertaining, weeknight dinners, and even meal prep.

Updated at: Wed, 05 Aug 2026 22:22:13 GMT