Roasted Broccolini Zucchini Pasta Salad

5 from 3 votes

With crumbled feta and lemon vinaigrette, this roasted broccolini zucchini pasta salad is a fresh spring to summer vegetarian side or main dish.

Prep Time10

Cook Time25

Total Time35

Course: Salad

Cuisine: Italian

Servings:

1/2 pound broccolini, trimmed and roughly chopped
1 pound zucchini (about 2 medium or 3 small zucchini), quartered lengthwise and sliced 1/4-inch-thick
1 tablespoon olive oil
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving

Preheat the oven to 400 degrees F.
On a sheet pan, toss the broccolini and zucchini with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread out the vegetables into a single layer. Roast for 20-25 minutes until the broccolini is crisp at the edges and the zucchini is tender and lightly browned.
While the broccolini and zucchini roast, cook the fusilli in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander.
For the vinaigrette, whisk together the garlic, mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, lemon juice and olive oil in a small bowl.
Combine the pasta, roasted broccolini and zucchini, scallions, parsley, chives, feta and walnuts in a large bowl.
Drizzle the vinaigrette into the salad, tossing to combine.
Season to taste with salt and pepper.

Instead of fusilli or rotini, you can substitute with orecchiette or penne.

You can use chopped almonds instead of walnuts.

Goat cheese is a good substitute for feta. You can also use torn fresh mozzarella or grated parmesan for cheeses that are more mild.

Keep leftovers in an airtight container in the fridge up to 2 days. Let them sit out at room temperature for 15 minutes before serving.