Description
With crumbled feta and lemon vinaigrette, this roasted broccolini zucchini pasta salad is a fresh spring to summer vegetarian side or main dish.
Ingredients
- For broccolini and zucchini
- 2 bunches broccolini, roughly chopped
- 2 medium zucchini, quartered lengthwise and sliced 1/4-inch-thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For pasta
- 8 ounces fusilli
- For vinaigrette
- Juice of 1 lemon
- 1 teaspoon white wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For salad
- 2 scallions, thinly sliced
- 1 tablespoon chopped parsley
- 1/4 cup crumbled feta
Instructions
- Preheat the oven to 400 degrees F.
- Toss the broccolini and zucchini with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepperon a sheet pan and spread into a single layer. Roast for 20-25 minutes until the broccolini is crisp at the edges and the zucchini is tender.
- While the broccolini and zucchini are in the oven, cook the fusilli according to package instructions. Drain and rinse with cold water.
- For the vinaigrette, whisk together the lemon juice, white wine vinegar, 3 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Stir in the broccolini, zucchini, pasta, scallions, parsley and feta. Season to taste with salt and pepper.
So easy and delicious!
★★★★★
I loved it a lot and was so easy to make thank u