Whole Wheat Casarecce Zucchini Pasta Salad
This Whole Wheat Casarecce Zucchini Pasta Salad combines tender whole-wheat pasta, roasted zucchini, mozzarella, and a homemade vinaigrette dressing. Light and delicious, it’s quick to prepare and guaranteed to be a hit with the entire family!
I don’t know about you, but when the weather turns warm I find myself making pasta salad recipes on repeat. With options like my Greek Pasta Salad, Peach Tomato Pasta Salad, and Simple Summer Pasta Salad I never get bored!
However, this zucchini pasta salad might just be my favorite variation yet. It’s bright, fresh, healthy, and ready to eat in less than 30 minutes. Enjoy it on its own as a light meal. Or, pair it with your favorite protein source for a heartier option.
No matter what, it’s guaranteed to satisfy your tastebuds and leave you feeling full and energized!
Recipe Ingredients
Zucchini Pasta Salad
- Pasta – I use DeLallo organic casarecce pasta, but feel free to use any brand you like best. Or, if you can’t find casarecce pasta, feel free to use any other short pasta shape such as fusilli, campanelle, or farfalle.
- Mozzarella Pearls – I like to slice the pearls in half for the perfect amount of cheese in every bite, but you can also leave them whole.
- Zucchini – For the best taste and texture, look for smaller zucchini! They tend to be more tender and have a better flavor than larger varieties.
- Lemon Zest – This adds a bright, refreshing taste.
- Parmesan Cheese – For the best results, buy a block of parmesan and grate it yourself.
- Cracked Black Pepper – Adjust to taste.
Vinaigrette Dressing
- Extra Virgin Olive Oil – This forms the base of the dressing, creating a smooth consistency and a bold, peppery taste.
- Red Wine Vinegar – This adds a subtle tangy, sweet taste.
- Honey – Add as little or as much as you like to enhance the sweetness of the dressing. If preferred, maple syrup will also work.
- Seasonings – Dried oregano, kosher salt, and black pepper create a savory, herbaceous taste.
How to Make This Zucchini Pasta Salad Recipe
- Prepare. Before you begin, preheat the oven to 375 degrees Fahrenheit. Grease a large baking tray with cooking spray, and set it aside.
- Cook the pasta. Bring a large pot of water to a boil on the stove. Add the pasta, and cook just to al dente according to the package instructions. Drain the water, drizzle the cooked pasta with olive oil, and set it aside to cool.
- Prepare the zucchini. Slice the zucchini into equal-sized pieces. Add the diced zucchini to the prepared baking tray, spreading it out in an even layer. Drizzle olive oil on top, and season with kosher salt and pepper. Then, roast the zucchini for 10-15 minutes or until golden brown, stirring occasionally. Let the zucchini cool completely before adding it to the salad.
- Prepare the dressing. Add all the dressing ingredients to a small mixing bowl, and whisk to combine.
- Combine the salad ingredients. Add the cooked pasta, fresh arugula, mozzarella pearls, lemon zest, and cooled zucchini to a large bowl. Add the dressing, and toss to combine and coat the ingredients.
- Chill. Dust the salad with parmesan cheese and lemon zest, and transfer it to the fridge for at least 30 minutes, toss together before serving.
Tips for Success
- Avoid overcooking the pasta. I recommend cooking the pasta just to al dente. It will continue to cook slightly as it cools and absorbs moisture from the dressing. So, cooking past al dente can cause your pasta salad to become mushy!
- Grill the zucchini. If preferred, you can grill the zucchini instead of roasting it. To do so, slice the zucchini into ½ inch strips, and place them on a greased grill over medium heat. Grill for just a few minutes or until the zucchini chars. Then, let it cool, slice it into pieces, and add it to the salad.
- Make extra dressing. If you’re planning on making this zucchini pasta salad ahead of time, you may want to make extra dressing to freshen it back up. It can tend to become a little dry as it sits in the fridge. So, tossing the ingredients in a bit of extra dressing right before serving is a great way to freshen it back up!
Frequently Asked Questions
How should I serve this zucchini casarecce pasta salad recipe? Serve this recipe as a side dish with all your favorite main course options. Or, transform it into a complete meal by topping it with grilled chicken, fish, shrimp, or crispy tofu!
How long does this recipe last? Stored in an airtight container in the fridge, leftovers will stay fresh for up to 4-5 days.
Should you rinse pasta when making pasta salad? I don’t find it necessary with this recipe, because we toss the pasta with oil. However, rinsing pasta in cold water is a great way to stop the cooking process and prevent the pasta from overcooking.
How to Store
Store any leftover pasta in an airtight container in the refrigerator for four to five days. Serve chilled with your favorite protein through out the week.
Looking for more pasta salad recipes? Try my ditalini pasta salad or my tuna noodle pasta salad.
Whole Wheat Casarecce Zucchini Pasta Salad
Equipment
- 1 pasta pot
- 1 baking tray
Ingredients
- 6 ounces casarecce whole wheat pasta, al dente
- ¼ – ½ cup mozzarella pearls, left whole or cut in half
- 2 cups arugula, packed
- 1 small zucchini, sliced, roasted in oven or browned in a pan
- 1 teaspoon lemon zest
- ¼ cup parmesan cheese
- kosher salt and cracked black pepper, to taste
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dried oregano
- kosher salt, to taste
- black pepper, to taste
Instructions
Prepare
- Before you begin, preheat the oven to 375 degrees Fahrenheit. Grease a large baking tray with cooking spray, and set it aside.
Boil the Pasta
- Bring a large pot of water to a boil on the stove. Add the pasta, and cook just to al dente according to the package instructions. Drain the water, drizzle the cooked pasta with olive oil, and set it aside to cool.
Roast the Zucchini
- Slice the zucchini into equal-sized pieces. Add the diced zucchini to the prepared baking tray, spreading it out in an even layer. Drizzle olive oil on top, and season with kosher salt and pepper. Then, roast the zucchini for 10-15 minutes or until golden brown, stirring occasionally. Let the zucchini cool completely before adding it to the salad.
Make the Dressing
- Add all the dressing ingredients to a small mixing bowl, and whisk to combine.
Assemble
- Add the cooked pasta, fresh arugula, mozzarella pearls, lemon zest, and cooled zucchini to a large bowl. Add the dressing, and toss to combine and coat the ingredients.
Chill and Serve
- Dust the salad with parmesan cheese and lemon zest, and transfer it to the fridge for at least 30 minutes. Toss well before serving.