Roasted Zucchini Pasta Salad
Updated October 11, 2023
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds zucchini, halved lengthwise and sliced ¼ inch thick (8 cups)
1 cup chopped scallions
½ cup plus 1 tablespoon extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound short pasta, such as medium shells or fusilli
3 tablespoons lemon juice
3 tablespoons tahini
1 tablespoon minced garlic
½ cup roasted sunflower seeds
½ cup golden raisins
½ cup freshly grated Parmesan
½ cup chopped parsley
Nutritional analysis per serving (6 to 8 servings)
59 grams carbs; 6 milligrams cholesterol; 520 calories; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 5 grams fiber; 585 milligrams sodium; 16 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. On a rimmed sheet pan, combine zucchini, scallions and 3 tablespoons of the oil; season with salt and pepper. Toss to coat, then spread in an even layer. (It’s OK for the slices to overlap.) Roast until tender, stirring halfway, 20 to 25 minutes.
- Step 2
When zucchini is almost done, cook pasta according to package directions until al dente; drain.
- Step 3
In a large bowl, combine lemon juice, tahini, garlic, the remaining 6 tablespoons of oil and 3 tablespoons of water; season with salt and pepper and whisk until well blended.
- Step 4
Add the warm pasta, zucchini mixture, sunflower seeds and raisins to the dressing. Season with salt and pepper; toss to coat. Stir in the cheese and parsley.
- Step 5
The pasta salad can be made a few hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Private Notes
Comments
A note on zucchini. Many cooks salt eggplant to sweat out excess moisture, resulting in a firmer, less soggy product for roasting or frying. The same can be done for zucchini and summer squash. Slice or chop to desired shape, salt liberally (I use Morton's) all over, and allow to sweat in a colander over a dish or in the sink. Rinse well and pat dry before using. It will pick up some saltiness - a bonus - and be much firmer. I fry naked coins, cubes, or spears in cast iron in olive oil - yum!
Used dried cranberries instaead of golden raisins and double the parsley. It was delicious!
Thanks to Misty for your suggestion! I tossed a few cloves of garlic with peel still on onto the tray of zucchini slices, and it roasted beautifully and lent a great mellow garlic flavor. I reduced pasta to 2/3 of a box, and added cannellini beans to tossed ingredients at the end (next time would add beans to roasting tray). Toasted walnuts swapped in for sunflower seeds was a great match for the flavors.
I'm just not getting the 5 star rating. Am I missing something? It was just so-so. Sorry...
Made this given an abundance of zucchini and it was quite good, even per my (first gen Italian) husband. I followed some mods suggested by others: cut pasta by 1/3, toasted walnuts instead of sunflower seeds, and roasted the garlic. I didn't have any parsley but can see how it would add a little something something. I also didn't have scallions so roasted some chopped shallots instead and that worked fine. Currently eating leftovers with some chopped Castelvetrano olives added and have to say it's even better that way and the second day.
Not a family favorite. The zucchini was too squishy. Will try to salt it before roasting it next time, to draw out the moisture…or maybe bronze them up on the grill. Otherwise delicious. I think my favorite thing was the dressing!