Lemon Zucchini Pasta Salad
Lemon Zucchini Pasta Salad combines tender pasta with crisp zucchini, yellow squash, tomato, and red pepper. A fresh lemon-dill dressing makes it ideal for lunch, picnics, potlucks, or summer parties.
Equipment
- Large mixing bowl
- Large pot
- medium mixing bowl
- strainer
- Whisk
Ingredients
For the Pasta and Vegetables
- 12 ounces Egg-Free Fusilli Pasta uncooked
- 1 teaspoon Extra-Virgin Olive Oil
- 1 medium Zucchini diced
- 1 medium Yellow Squash diced
- 1 medium Tomato diced
- 1 medium Red Bell Pepper seeded and diced
For the Lemon-Dill Dressing
- ⅓ cup Extra-Virgin Olive Oil
- 2 cloves Garlic minced
- ¼ cup Fresh Lemon Juice
- 1 tablespoon Dried Dill
- ¾ teaspoon Kosher Salt
- ½ teaspoon Black Pepper freshly ground
Instructions
Prepare the Pasta and Vegetables
- Cook the pasta according to the package directions until al dente.
- Drain the pasta in a strainer.
- Rinse the pasta thoroughly under cold running water.
- Drain again until no excess water remains.
- Transfer the cooled pasta to a large mixing bowl.
- Add 1 teaspoon of olive oil.
- Stir until the pasta is lightly coated.
- Add the zucchini, yellow squash, tomato, and red bell pepper.
- Stir until the vegetables are evenly distributed.
Prepare the Lemon-Dill Dressing
- Place the remaining olive oil in a medium mixing bowl.
- Add the minced garlic, lemon juice, dried dill, kosher salt, and black pepper.
- Whisk until the dressing is evenly combined.
Finish the Pasta Salad
- Pour the lemon-dill dressing over the pasta and vegetables.
- Stir until all the ingredients are evenly coated.
- Cover the bowl.
- Refrigerate the pasta salad for at least 30 minutes.
- Stir thoroughly before serving.
Notes & Wine Advice
Serving Suggestions
Serve the pasta salad chilled or at room temperature as a light lunch or summer side dish. It pairs well with grilled vegetables, veggie burgers, fish, or chicken. For a varied picnic menu, serve it alongside our Zucchini Pesto Pasta Salad.Recipe Notes
Rinse the cooked pasta under cold water to stop the cooking process and remove excess starch. Drain it thoroughly so water does not dilute the dressing. Dice the vegetables into small, similarly sized pieces for an even texture.Variations
Add cucumber, cherry tomatoes, sweetcorn, olives, chickpeas, red onion, or fresh parsley. Fresh dill can replace dried dill. Gluten-free pasta can be used when needed, while crumbled feta can be added when the salad does not need to remain vegan.Storage
Refrigerate the pasta salad in an airtight container for up to three days. The pasta will absorb some dressing during storage, so add a little lemon juice or olive oil before serving. Keep the salad properly chilled when transporting it outdoors.Wine Advice
A crisp Sauvignon Blanc complements the fresh vegetables, dill, and lemon dressing. A chilled Pinot Grigio is another refreshing choice for picnics and summer lunches.Nutrition values
Serving: 1 bowl | Calories: 300 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 2 g | Sodium: 460 mg | Sugar: 4 g