Name: Summer Zucchini Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Ingredients: 3 cups dried pasta shells; 2 tablespoons extra-virgin olive oil; 2 small zucchini, cut into ¼-inch-thick half-moons; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 15.5-ounce can chickpeas, drained; ½ cup thinly sliced scallions, white and light green parts only; ½ cup mozzarella pearls or cubed fresh mozzarella; ½ cup chopped fresh basil; 2 cups baby arugula; Juice of 2 lemons; 1 teaspoon Dijon mustard; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅓ cup extra-virgin olive oil; ¼ cup grated Parmesan cheese

by: Kate McMillan

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Cook Time

15 minutes

Prep Time

15 minutes

Yield

Serves 6–8

Total Time

15 minutes

Prep Time

15 minutes

Yield

Serves 6–8

summary

A pasta salad really is the perfect summer recipe—fresh, simple, easy to transport to parties and great for feeding a crowd. You can make this one ahead of time with zucchini, chickpeas, mozzarella, arugula and a lemony-Parmesan vinaigrette, or change up the ingredients all summer long, including yellow squash, cherry tomatoes, kale and olives.

ingredients

Pasta Salad:
3 cups dried pasta shells
2 tablespoons extra-virgin olive oil
2 small zucchini, cut into ¼-inch-thick half-moons
Kosher salt, to taste
Freshly ground black pepper, to taste
1 15.5-ounce can chickpeas, drained
½ cup thinly sliced scallions, white and light green parts only
½ cup mozzarella pearls or cubed fresh mozzarella
½ cup chopped fresh basil
2 cups baby arugula
Lemony-Parmesan Vinaigrette:
Juice of 2 lemons
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup extra-virgin olive oil
¼ cup grated Parmesan cheese

directions

Bring a large pot of generously salted water to a boil over medium-high heat. Cook the pasta according to package instructions. Drain in a colander, rinse with cold water and drain again. Transfer to a large mixing bowl.
Warm the olive oil in a skillet over medium-high heat. Add the zucchini and season generously with salt and pepper. Sauté, stirring a few times, until the zucchini is fork-tender and golden brown, about 5 minutes. Turn off the heat and let the zucchini cool for 10 minutes in the pan. Transfer to the bowl with the pasta.
To make the vinaigrette, whisk together the lemon juice, Dijon mustard, salt and pepper in a small bowl. Whisk in the olive oil and then the Parmesan cheese until well combined. Set aside.
To the mixing bowl with the pasta, add the chickpeas, scallions, mozzarella, basil and arugula. Pour on the dressing and toss to combine. Serve at once.