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Zucchini and Summer Squash Pasta Salad

Author: Anita's Table Talk



  • 12 ounces farfalle bowtie pasta
  • 1 pound yellow summer squash cut into 1-inch chunks
  • 1 pound zucchini cut into 1-inch chunks
  • 2 Tablespoons olive oil for roasting
  • 1/4-1/2 cup chopped red onion
  • 1/3 cup chopped fresh parsley optional
  • 1/2 cup toasted pine nuts or slivered almonds
  • 1/4-1/2 cup chopped pitted kalamata olives
  • 6 ounces feta cheese
  • 1/4 cup grated fresh parmesan cheese


  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh oregano leaves chopped (or 2 teaspoons dried oregano)
  • 3 teaspoons Dijon mustard
  • 2 teaspoons lemon zest
  • 2 tablespoon fresh lemon juice
  • 2 medium garlic cloves minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil


  • PREHEAT the oven to 425 degrees. Bring a large pot of water to a BOIL.
  • COOK pasta in a large pot of boiling salted water until tender to the bite, about 10 minutes.
  • DRAIN and RINSE under cold water until cool.
  • For the Dressing: WHISK together vinegar, oregano, mustard, lemon zest and juice, garlic, salt and pepper in a large bowl. ADD olive oil in a slow, steady stream, whisking until smooth.

For the Zucchini and Yellow Squash

  • CUT zucchini and squash into 1-inch chunks.
  • PLACE on a parchment-lined baking sheet. DRIZZLE with olive oil and TOSS to coat.
  • SPREAD evenly on the baking sheet and SPRINKLE with salt and black pepper.
  • BAKE zucchini and squash for 20 minutes.
  • TURN the pieces over and BAKE for an additional 10 minutes, or until the zucchini and squash start turning brown.
  • REMOVE from the oven and let COOL.

For the Salad

  • ADD pasta to a large bowl. ADD dressing and TOSS to coat.
  • ADD the zucchini and squash, onion, parsley (if using), nuts, olives, and feta cheese. STIR to combine.
  • TASTE and ADD more salt and/or pepper if needed.
  • SERVE immediately or refrigerate for later use.