This Summer Squash Pasta Salad is the perfect lunch or dinner side dish to help beat the heat. The mix of yellow and green zucchini really makes the colours pop and is oh-so-pretty to look at!
Zucchini has to be one of my favourite veggies! Not only are zucchini blossoms the prettiest, zucchinis are so easy to cook with and transform into some of the most delicious dishes. Zucchinis aren’t just pretty to look at but they are also packed with nutrients including vitamins A, C, potassium and fibre.
I love how the lemon in this Summer Squash Pasta Salad adds just enough brightness to the dish. We used basil fresh out of the garden, and the garlic in this pasta salad is the final touch adding in another layer of flavour! One thing that I learned from Barefoot Contessa (I LOVE Ina Garten for the record) is to add lemon zest to any dish that uses the juice – it really elevates the lemon flavour in any dish!
If you want to add some protein to this salad to turn it into a full meal I recommend grilling some chicken, tofu or slamon on the BBQ to add on top!
If you’re like me and can’t help resisting zucchini when its fresh and locally grown, I have a few recipes to help you use it up! You can now incorporate zucchini into your breakfast, lunch, and dinner with Zucchini Bread Pancakes, Italian Peasant Soup, or try adding it to this Fish En Papillote.
P.S. I’ve heard some GREAT feedback about substituting zucchini for beets in my Sneaky Mommy Muffins, which happen to be one of the most popular recipes on the blog!
Summer Squash Pasta Salad
This summer squash pasta salad comes together quickly and is so refreshing on a hot summer day!
For the dressing:
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon grated lemon zest
- 1/2 teaspoon dijon mustard
- 1 teaspoon honey
- 2 cloves garlic (minced)
- salt and pepper (to taste)
For the salad:
- 225 grams uncooked farfalle noodles (approx. 3 cups)
- 300 grams zucchini (2 small)
- 1/4 cup thinly sliced fresh basil
- 1/4 cup feta or goat cheese (optional)
For the dressing
Combine all the ingredients and mix with a whisk until combined.
For the salad:
Bring a medium pot of water to a boil and add the farfalle pasta noodles. Cook until tender or al dente, around 10 minutes.
While the pasta is cooking, use a peeler to peel large ribbons of zucchini by running the peeler length ways down the zucchini. Rotate the zucchini halfway through so avoid the soft middle with seeds.
Once the pasta is cooked, drain, rinse with cold water (and drain again) and add to a large bowl with the zucchini and basil. Add the salad dressing and mix to combine. To avoid puncture marks in the zucchini, I recommend tossing the salad with clean hands.