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Fresh Summer Pasta Salad with Grilled Zucchini and Feta

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A light and satisfying pasta salad featuring smoky grilled zucchini, tangy feta, and a fresh lemon herb dressing, perfect for picnics and casual summer meals.

Ingredients

Scale
  • 12 ounces short pasta (rotini, penne, or fusilli)
  • 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
  • 6 ounces crumbly feta cheese
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 cup extra virgin olive oil (60 ml)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Optional: 1/4 cup toasted pine nuts or walnuts
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While the pasta cooks, slice 2 medium zucchinis lengthwise into 1/4-inch thick strips. Pat dry with a towel to remove excess moisture.
  3. Heat your grill or grill pan over medium-high heat. Brush zucchini slices lightly with olive oil and season with salt and pepper. Grill for 3-4 minutes per side until tender and slightly charred. Remove from heat and let cool slightly, then chop into bite-sized pieces.
  4. In a small bowl, whisk together the lemon juice, olive oil, and minced garlic. Add salt and pepper to taste. Adjust lemon or oil amounts to balance acidity and richness.
  5. Add the grilled zucchini, halved cherry tomatoes, chopped basil, and parsley to the cooled pasta. Pour the dressing over and toss gently to coat evenly.
  6. Crumble the feta cheese over the salad. If using, sprinkle toasted pine nuts or walnuts and red pepper flakes. Toss lightly to distribute without breaking up the feta too much.
  7. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Chill the salad in the fridge for at least 30 minutes to let flavors meld, or serve immediately.

Notes

Dry zucchini slices before grilling to prevent sogginess and get good char marks. Salt pasta water generously for seasoning. Toss pasta with a teaspoon of olive oil if sticking while cooling. Add nuts toasted for extra crunch. Chill salad for at least 30 minutes for best flavor but can be served immediately.

Nutrition

Keywords: pasta salad, grilled zucchini, feta, summer salad, picnic recipe, easy pasta salad, fresh herbs, lemon dressing

Find it online: https://dahliadishes.com/fresh-summer-pasta-salad-with-grilled-zucchini-and-feta-easy-recipe-for-perfect-picnic-meals/