Summer pasta salad with zucchini

Summer pasta salad with zucchini

Based on 33 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"This recipe is based on Alison Roman’s pasta salad with zucchini from her newsletter, which I loved last summer. It became a hit whenever I brought it to summer events. I can see the reason: it is a lovely combination of textures and flavors from charred zucchini, crunchy nuts, caramelized and crisp red onion, plus fresh herbs. You can, of course, make your own version: use different nuts and herbs. We used mezzi rigatoni in this recipe, but penne or orecchiette could work great as well!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1⅓
zucchini
120 g
rigatoni
1⅓
red onions
lemon
33⅓ g
almonds
26⅔ g
jarred pitted green olives
6⅔ g
parsley
6⅔ g
mint
1⅓ cloves
garlic
2 tbsp
olive oil
salt
pepper
chili flakes
Parmesan cheese (for serving)
MetricImperial

Utensils

pot, colander, bowl (large), cutting board, knife, bowl (small), grater, juicer, frying pan, cooking spoon

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How-To Videos

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Nutrition per serving

Cal520
Fat25 g
Protein15 g
Carb64 g
  • Step 1/5

    Bring a pot of water to boil, season vigorously with salt. Cook pasta according to the instructions until al dente. Drain and rinse over cold water to wash off the starch. Pour into a big salad bowl.
    • 120 g rigatoni
    • salt
    • pot
    • colander
    • bowl (large)

    Bring a pot of water to boil, season vigorously with salt. Cook pasta according to the instructions until al dente. Drain and rinse over cold water to wash off the starch. Pour into a big salad bowl.

  • Step 2/5

    In the meantime, cut zucchini in half lengthwise, then into approx. 1 cm / 0.4 inches thick slices. Peel and cut the red onions in half, finely slice and put ¼ into a small bowl. Cover the red onion with cold water and let rest until serving. Crush the garlic and mince finely. Roughly chop almonds and olives. Zest and juice the lemon. Roughly chop parsley and mint and set aside.
    • 1⅓ zucchini
    • red onion
    • 1⅓ cloves garlic
    • 33⅓ g almonds
    • 26⅔ g jarred pitted green olives
    • lemon
    • 6⅔ g parsley
    • 6⅔ g mint
    • cutting board
    • knife
    • bowl (small)
    • grater
    • juicer

    In the meantime, cut zucchini in half lengthwise, then into approx. 1 cm / 0.4 inches thick slices. Peel and cut the red onions in half, finely slice and put ¼ into a small bowl. Cover the red onion with cold water and let rest until serving. Crush the garlic and mince finely. Roughly chop almonds and olives. Zest and juice the lemon. Roughly chop parsley and mint and set aside.

  • Step 3/5

    Add ⅔ of the olive oil to a big frying pan. Heat over medium heat and add onions. Season with salt and fry until soft. Add in zucchini slices, season with salt and pepper and fry until soft. You might want to increase the heat here for more char. Add the garlic towards the end of frying, remove from heat and add the zucchini mix to the pasta.
    • 1⅓ tbsp olive oil
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Add ⅔ of the olive oil to a big frying pan. Heat over medium heat and add onions. Season with salt and fry until soft. Add in zucchini slices, season with salt and pepper and fry until soft. You might want to increase the heat here for more char. Add the garlic towards the end of frying, remove from heat and add the zucchini mix to the pasta.

  • Step 4/5

    Add remaining olive oil to the pan and add almonds once hot. Fry until golden brown, watch closely, remove from heat and add to a small bowl. Season with salt and chilli flakes.
    • tbsp olive oil
    • salt
    • chili flakes

    Add remaining olive oil to the pan and add almonds once hot. Fry until golden brown, watch closely, remove from heat and add to a small bowl. Season with salt and chilli flakes.

  • Step 5/5

    Now add lemon zest and juice, the rest of the drained and raw red onion, olives, herbs and nuts to the pasta and zucchini. Toss together, season with salt and pepper to taste. Serve with some freshly grated parmesan cheese and more oil if desired.
    • Parmesan cheese (for serving)

    Now add lemon zest and juice, the rest of the drained and raw red onion, olives, herbs and nuts to the pasta and zucchini. Toss together, season with salt and pepper to taste. Serve with some freshly grated parmesan cheese and more oil if desired.

  • Enjoy your meal!

    Summer pasta salad with zucchini

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