About this recipe
This zucchini pasta salad is everything you want in a summer dish: fresh, bright, and loaded with flavor. Roasted zucchini rounds caramelize in the air fryer while short pasta cooks until perfectly al dente. The star, though, is the parmesan dressing—creamy, tangy, and just the right amount of garlicky.
Unlike traditional pasta salads that can feel heavy with mayo, this one is tossed in a lighter dressing made with olive oil, parmesan, garlic, Dijon, and white wine vinegar. Serve it warm right away, or chill it and enjoy as a refreshing pasta salad with zucchini for picnics, potlucks, or meal prep.
Why you will love this recipe
- Flavor-packed: Roasting the zucchini intensifies its sweetness and adds depth.
- Simple ingredients: Everyday staples that come together in under 30 minutes.
- Make-ahead friendly: Stays delicious for 2–3 days in the fridge.
- Versatile: Works as a side for grilled meats, a vegetarian main, or a party salad.
Ingredient notes
- Zucchini: Use medium-sized zucchini, cut into ¼-inch rounds.
- Pasta: Short pasta like penne, rotini, or farfalle works best since it holds the dressing well.
- Parmesan cheese: Freshly grated gives the best flavor. Use vegan if needed.
- Garlic
- White wine vinegar. Substitute with apple cider vinegar or lemon juice if needed.
- Dijon mustard
- Extra virgin olive oil
How to make zucchini pasta salad
- Roast the zucchini
- Cook the pasta: Follow package instructions.
- Make the parmesan dressing:
- Assemble: Toss the cooked pasta with the roasted zucchini and enough parmesan dressing to coat. Adjust seasoning to taste.
- Serve: Enjoy warm or chilled. Garnish with extra parmesan and fresh herbs if desired.
Variations
- Add protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier dish.
- Make it vegetarian-friendly: Use rennet-free or plant-based Parmesan.
- Switch the veggies: Try roasted bell peppers, cherry tomatoes, or asparagus alongside zucchini.
- Brighten it up: Add fresh herbs like basil or parsley before serving.
Home-cook to home-cook tips
- Roast the zucchini until golden brown—this is what gives the salad its deep, savory flavor.
- Salt your pasta water generously. The pasta should taste seasoned before it ever hits the dressing.
- If serving cold, reserve a little extra dressing to toss in just before serving (pasta soaks up dressing in the fridge).
- This pasta zucchini salad travels well—pack it for picnics or potlucks.
Zucchini Pasta Salad (Fresh & Easy with Parmesan Dressing)
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Air fryer or baking sheet (for roasting zucchini)
- Mixing bowlsBlender or food processor (for parmesan dressing)
- Sharp knife & cutting board
Ingredients
For the salad:
- 3 medium zucchinis cut into 1 ¼-inch rounds
- 1 lb 450 g short pasta (penne, rotini, or farfalle)
- 1 –2 tbsp olive oil for roasting zucchini
- Kosher salt and freshly ground black pepper to taste
For the parmesan dressing:
- 60 g about 1 cup loosely packed freshly grated parmesan cheese
- 1 large garlic clove or 2 small
- ¼ cup extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp white wine vinegar
- 2 tsp warm water
- 1 tsp Dijon mustard
Instructions
Roast the zucchini
- Toss zucchini rounds with olive oil, salt, and pepper.
- Place in the air fryer at 400°F (200°C) for 10–12 minutes, or roast in the oven for 20–25 minutes until golden and caramelized.
Cook the pasta
- While zucchini roasts, cook pasta in a large pot of salted boiling water according to package directions until al dente.
- Drain and set aside.
Make the parmesan dressing
- In a blender, combine parmesan, garlic, olive oil, salt, pepper, vinegar, warm water, and Dijon mustard.
- Blend until smooth, creamy, and emulsified.
Assemble the salad
- In a large bowl, combine the cooked pasta, roasted zucchini, and parmesan dressing. Toss until evenly coated.
- Taste and adjust seasoning if needed.
Serve
- Garnish with extra parmesan and fresh herbs if desired.
- Serve warm, at room temperature, or chilled.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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