08/31/2026
ZUCCHINI PASTA SALAD. This potluck-ready pasta salad is the perfect end-of-summer side dish. (Plus, we think it looks stunning in our Carson serving bowl.) Save this recipe for Labor Day weekend celebrations.
Recipeđ
Pasta salad:
3 cups dried pasta shells
2 tbsp extra-virgin olive oil
2 small zucchini, cut into Âź-inch-thick half-moons
Kosher salt and freshly ground black pepper
1 15.5-oz can chickpeas, drained
½ cup sliced scallions
1 cup mozzarella pearls or cubed fresh mozzarella
½ cup chopped fresh basil
2 cups baby arugula
Lemony-Parmesan Vinaigrette:
Juice of 2 lemons
1 tsp Dijon mustard
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cup extra-virgin olive oil
Âź cup grated Parmesan cheese
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain in a colander, rinse with cold water and drain again. Transfer to a large mixing bowl.
2. Warm the olive oil in a skillet over medium-high heat. Add the zucchini and season generously with salt and pepper. Saute, stirring a few times, until the zucchini is fork-tender and golden brown, about 5 minutes. Turn off the heat and let the zucchini cool for 10 minutes in the pan. Transfer to the bowl with the pasta.
3. To the mixing bowl with the pasta, add the chickpeas, scallions, mozzarella, basil and arugula.
4. To make the vinaigrette, whisk together the lemon juice, Dijon mustard, ½ tsp salt and Ÿ tsp pepper. Whisk in the olive oil and then the Parmesan cheese until well combined. Pour on the dressing and toss to combine. Serve at once.
