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Roasted Broccolini Zucchini Pasta Salad

Roasted Broccolini Zucchini Pasta Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4 1x

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

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. While the broccolini and zucchini are in the oven, cook the fusilli according to package instructions. Drain and rinse with cold water.
  4. 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.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4 1x