When the colorful veggies start to sizzle in the oven, it’s hard not to feel excited about what’s cooking. I discovered this Roasted Broccolini Zucchini Pasta Salad on a lazy Sunday afternoon, determined to create something fresh instead of reaching for takeout. The pairing of crisp broccolini and tender zucchini with a swirl of pasta has quickly become one of my favorite go-to dishes.
Not only is this salad bursting with vibrant flavor and textures, but it also brings a delightful crunch from toasted walnuts and a creamy finish from crumbled feta.
Perfect for meal prep or as a side dish at your next gathering, this recipe is all about simple, wholesome ingredients coming together in a way that’s both satisfying and restorative. Why settle for bland fast food when you can whip up this beauty in under 30 minutes? Let’s dive into the details of this irresistible pasta salad that will make your taste buds dance!
Why Love This Roasted Broccolini Zucchini Pasta Salad?
Vibrant Colors: This salad is a feast for the eyes, showcasing beautiful green hues that make it an attractive addition to any table.
Flavor Harmony: The roasted broccolini and zucchini infuse the dish with sweet, nutty flavors perfectly balanced by the tangy vinaigrette.
Rich Textures: Enjoy the delightful contrast of the crunchy walnuts and the creamy feta, creating an engaging bite every time.
Quick and Easy: With under 30 minutes to prepare, this recipe is ideal for busy nights when you crave something homemade yet hassle-free.
Versatile Dish: Whether as a main course or a side, this pasta salad shines at lunch, dinner, or potlucks, making it a real crowd-pleaser!
Roasted Broccolini Zucchini Pasta Salad Ingredients
• The perfect blend for this delightful dish awaits!
For the Salad
- Broccolini – adds a delightful crunch and nutty flavor.
- Zucchini – provides a tender texture and fresh taste.
- Fusilli – this spiral pasta holds onto the vinaigrette beautifully.
For the Roasting
- Olive oil – enhances the vegetables’ flavors and helps them caramelize.
- Kosher salt – essential for enhancing the natural taste of the veggies.
- Black pepper – adds a nice kick without overpowering the other flavors.
For the Vinaigrette
- Garlic clove – imparts a robust aroma and depth of flavor.
- Whole grain mustard – brings a zesty element to the dressing.
- Lemon juice – brightens the entire salad with its fresh acidity.
- Olive oil – ensures the dressing is smooth and cohesive.
- Kosher salt – a must for seasoning the vinaigrette just right.
- Black pepper – adds a hint of warmth to the dressing.
For the Toppings
- Scallions – provide a fresh pop of flavor and lovely color.
- Chopped parsley – enhances the dish with a hint of herby brightness.
- Minced chives – add a delicate onion flavor, perfect for balancing richness.
- Crumbled feta – lends creaminess and a salty bite that complements the veggies.
- Chopped toasted walnuts – bring a satisfying crunch and nutty flavor, making this Roasted Broccolini Zucchini Pasta Salad truly irresistible!
How to Make Roasted Broccolini Zucchini Pasta Salad
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Preheat the oven to 400°F. Start by getting your oven ready, so those veggies can roast to perfection while you prepare the other ingredients.
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Toss the broccolini and zucchini with olive oil, kosher salt, and black pepper on a sheet pan. Spread them out in a single layer and roast for 20-25 minutes until the broccolini is crisp at the edges and the zucchini is tender and lightly browned.
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Cook the fusilli in salted boiling water according to the package instructions until al dente. Once done, drain the pasta and rinse with cold water in a colander to stop the cooking process.
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Whisk together the garlic, mustard, kosher salt, black pepper, lemon juice, and olive oil in a small bowl to make the vinaigrette. This zesty dressing will elevate your salad beautifully!
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Combine the pasta, roasted broccolini, zucchini, scallions, parsley, chives, feta, and walnuts in a large bowl. Give it a gentle mix to ensure each ingredient shines.
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Drizzle the vinaigrette over the salad, tossing everything together until all components are well-coated and flavorful.
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Season to taste with additional salt and pepper. This step is essential for enhancing all those wonderful flavors!
Optional: Garnish with extra feta or a sprinkle of lemon zest for an additional flavor boost!
Exact quantities are listed in the recipe card below.
Roasted Broccolini Zucchini Pasta Salad Variations
Customize this delightful salad to suit your taste or dietary needs for a fresh twist!
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Gluten-Free: Substitute fusilli with gluten-free pasta for a friendly option that doesn’t compromise on taste.
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Vegan: Swap feta for a dairy-free cheese or avocado, and replace honey mustard with a vegan mustard for an exciting twist!
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Nut-Free: Omit walnuts and include sunflower seeds for a crunchy element without potential allergens.
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Herb Boost: Add fresh basil or dill for a vibrant flavor that elevates your salad and brings a hint of garden goodness.
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Spice It Up: Add red pepper flakes or diced jalapeños for a delightful kick that ignites your taste buds with every bite.
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Roasted Veggie Mix: Replace broccolini or zucchini with roasted bell peppers or asparagus for a colorful medley and new textures.
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Protein-Packed: Incorporate grilled chicken or chickpeas for a hearty dish that adds protein and transforms your salad into a satisfying meal.
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Citrus Burst: Include freshly zest lemon or orange over the salad before serving for an extra zing that brightens the entire dish!
Tips for the Best Roasted Broccolini Zucchini Pasta Salad
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Roasting Time: Ensure you roast the veggies until they’re just crisp. Over-roasting can lead to burnt edges, detracting from their natural sweetness.
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Pasta Texture: Cook the fusilli al dente to maintain a lovely bite in your Roasted Broccolini Zucchini Pasta Salad. Undercooking slightly will help prevent mushiness.
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Rinse Pasta: After draining, rinse the fusilli under cold water. This stops the cooking process and keeps the pasta from clumping together.
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Vinaigrette Balance: Taste as you mix your vinaigrette. Adjust the salt and lemon juice for a balanced flavor that complements your roasted veggies perfectly.
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Seasoning Layers: Remember to season each component separately, from the vegetables to the vinaigrette, ensuring a bright and flavorful salad throughout.
How to Store and Freeze Roasted Broccolini Zucchini Pasta Salad
Fridge: Store any leftovers in an airtight container for up to 3 days. The flavors will meld beautifully, but the veggies may soften slightly.
Freezer: For best results, freeze the salad without the dressing for up to 1 month. When ready to enjoy, thaw overnight in the fridge and serve fresh.
Reheating: If reheating, warm gently in a skillet over low heat to preserve texture. Alternatively, serve chilled for a refreshing taste.
Dressing: If freezing, store vinaigrette separately in a sealed jar for up to 2 weeks to keep flavors fresh and lively in your Roasted Broccolini Zucchini Pasta Salad.
What to Serve with Roasted Broccolini Zucchini Pasta Salad?
Building a delightful meal around this vibrant pasta salad enhances your dining experience, bringing warmth and satisfaction to your table.
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Garlic Bread: Its warm, crispy texture complements the salad’s creaminess while providing a toasty, savory contrast that everyone loves.
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Grilled Chicken: Juicy and slightly charred, grilled chicken adds protein and keeps the meal balanced; a drizzle of lemon makes it a perfect match.
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Caprese Skewers: Featuring fresh mozzarella, tomatoes, and basil, these skewers offer a refreshing burst of flavor that matches the salad’s zesty notes.
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Roasted Veggie Platter: An assortment of seasonal veggies roasted until caramelized creates a beautiful harmony with the roasted broccolini and zucchini.
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Crispy Chickpeas: For some crunch, roasted chickpeas provide a delightful texture with their spiced exterior that pairs wonderfully with the pasta salad’s creaminess.
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Lemonade Spritzers: A light, fizzy drink infused with lemon brightens the overall flavor profile and enhances the fresh elements in your meal.
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Chocolate Mousse: End on a sweet note—this airy dessert is a luxurious treat that balances the meal perfectly, making it memorable and indulgent.
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Sparkling Water with Mint: Refreshing and light, this beverage cleanses the palate, keeping your taste buds invigorated between bites of the hearty salad.
Make Ahead Options
This Roasted Broccolini Zucchini Pasta Salad is perfect for meal prep enthusiasts! You can roast the broccolini and zucchini up to 3 days in advance and store them in an airtight container in the refrigerator to maintain their delightful flavors and textures. Additionally, you can cook the fusilli and prepare the vinaigrette ahead of time (both can be refrigerated up to 24 hours). When you’re ready to enjoy, simply combine the pasta, roasted vegetables, scallions, herbs, feta, and walnuts, then drizzle the vinaigrette just before serving for the freshest taste. This make-ahead strategy saves time and ensures you’ll have a vibrant, delicious meal ready to go!
Roasted Broccolini Zucchini Pasta Salad Recipe FAQs
How do I select ripe broccolini and zucchini?
Absolutely! Choose vibrant, firm broccolini with no wilting or dark spots. For zucchini, ensure they are firm and glossy, avoiding soft or blemished ones. Freshness makes a significant difference in flavor and texture!
How should I store any leftovers?
Very! Once your delightful Roasted Broccolini Zucchini Pasta Salad has cooled, place it in an airtight container. It will keep in the fridge for about 3 days. While the flavors will meld beautifully, be mindful that the vegetables might soften slightly over time.
Can I freeze Roasted Broccolini Zucchini Pasta Salad?
Absolutely! However, I recommend freezing it without the dressing for optimal results. Simply assemble the salad without adding the vinaigrette, then transfer it to a freezer-safe container. It should keep well for up to 1 month. When you want to enjoy it, thaw overnight in the fridge and toss with the dressing before serving.
What if my vegetables burn while roasting?
If you notice your broccolini or zucchini starting to burn, it may be due to high oven temperature or overcrowding on the pan. To avoid this, ensure that your vegetables are spread in a single layer on the sheet pan and check them periodically. If they’re browning too fast, reduce the oven temperature by 25°F and keep an eye on them.
Is this Roasted Broccolini Zucchini Pasta Salad suitable for a gluten-free diet?
Very! To make it gluten-free, simply opt for gluten-free fusilli. Many brands offer delicious gluten-free pasta options, ensuring that everyone can enjoy this vibrant dish without missing out.
How can I keep this salad fresh longer?
Great question! To extend the freshness, store the vinaigrette and salad separately. The vinaigrette can be kept in a sealed jar for up to 2 weeks, maintaining its bright flavor, while the salad itself can last up to 3 days in the fridge without the dressing. Mix them when you’re ready to enjoy!
Roasted Broccolini Zucchini Pasta Salad You’ll Crave Daily
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Toss the broccolini and zucchini with olive oil, kosher salt, and black pepper on a sheet pan.
- Spread them out in a single layer and roast for 20-25 minutes until the broccolini is crisp and the zucchini is tender.
- Cook the fusilli in salted boiling water until al dente, then drain and rinse with cold water.
- Whisk together the garlic, mustard, kosher salt, black pepper, lemon juice, and olive oil to make the vinaigrette.
- Combine the pasta, roasted broccolini, zucchini, scallions, parsley, chives, feta, and walnuts in a large bowl.
- Drizzle the vinaigrette over the salad, tossing everything together until well-coated.
- Season to taste with additional salt and pepper.