Best Pasta Salad with Zucchini and Feta

Here is my go-to pasta salad recipe, made with fresh zucchini, crumbly feta cheese, and a simple homemade dressing that brings all the flavors together perfectly.

This pasta salad has become my summer potluck standby, and I always get asked for the recipe. I like to make a big batch because it tastes even better the next day – plus, who doesn’t love having ready-to-eat leftovers in the fridge?

What Kind of Zucchini Should I Use?

For pasta salad, medium-sized zucchini (about 6-8 inches long) are your best bet since they have the perfect balance of flavor and texture. You’ll want to look for zucchini that feel firm and heavy for their size, with smooth, shiny dark green skin – avoid any with soft spots or wrinkled skin. While both regular dark green and yellow summer squash work well in this recipe, the classic green zucchini tends to hold its shape better when cooked. If you’re shopping at a farmers market in summer, you might find smaller baby zucchini which are extra tender and sweet, though you’ll need a few more to match the amount in the recipe.

Options for Substitutions

This fresh pasta salad is pretty adaptable – here’s how you can switch things up:

• Zucchini: Not a fan of zucchini or can’t find any? Yellow summer squash works perfectly here, or try using cucumber for a different crunch. Just remember not to cook the cucumber if you make this swap.
• Cherry tomatoes: Any small tomato variety will work great – grape tomatoes, sun-dried tomatoes (use about 1/3 cup), or even regular tomatoes cut into small chunks.
• Feta cheese: While feta adds a nice salty kick, you could use crumbled goat cheese, fresh mozzarella pearls, or even cubed halloumi. Each will give the salad its own personality!
• Pasta: Any short pasta shape works well – try rotini, bow ties, or penne. For a healthier twist, whole wheat pasta or chickpea pasta are good options too.
• Parsley: Out of parsley? Fresh basil or mint make great alternatives. If using dried herbs, start with 2-3 tablespoons since dried herbs are more concentrated.
• Lemon: You can swap the lemon with lime, or use 2-3 tablespoons of white wine vinegar or apple cider vinegar for that tangy zip.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is overcooking the pasta – always cook it al dente since it will continue to absorb dressing as it sits, and no one wants mushy pasta in their salad. To keep your zucchini from becoming waterlogged and soggy, try grilling or sautéing it quickly over high heat instead of steaming or boiling it, which helps maintain its texture and adds a nice smoky flavor. Another common error is adding the feta cheese while the pasta is still hot, which causes it to melt and become grainy – instead, wait until the pasta has completely cooled before folding in the cheese. For the best flavor, make sure to season your pasta with salt while it’s cooking, and don’t forget to save a bit of the pasta water to help the dressing coat everything evenly if the salad seems dry.

What to Serve With Pasta Salad?

This Mediterranean-style pasta salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some grilled chicken or shrimp for extra protein – the lemon and feta flavors in the salad pair really nicely with seafood or poultry. For a vegetarian option, you could add some chickpeas or white beans to make it more filling. I also like to serve this with some warm pita bread on the side, which is perfect for scooping up any extra dressing and feta crumbles that fall to the bottom of the bowl.

Storage Instructions

Keep Fresh: This pasta salad is perfect for meal prep! Pop it in an airtight container in the fridge and it’ll stay good for up to 4 days. The flavors actually get better as they mingle together, making it taste even yummier the next day.

Make Ahead: If you’re planning to make this ahead, I recommend cooking the pasta al dente and tossing it with a bit of olive oil to prevent sticking. You can prep all the ingredients separately and combine them about an hour before serving. Add the feta cheese just before serving to keep it fresh and crumbly.

Serving Tips: When you’re ready to dig in after refrigerating, let the pasta salad sit at room temperature for about 15 minutes. Give it a quick toss and add an extra drizzle of olive oil if needed – this helps wake up all the flavors. You might want to taste and adjust the seasoning too, as cold foods often need a bit more salt.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 80-90 g
• Carbohydrates: 130-150 g

Ingredients

For the pasta salad:

• 2 cups pasta (I recommend rotini or cavatappi)
• 1/2 cup fresh parsley (finely chopped)
• 2 medium zucchini
• 1 cup cherry tomatoes (halved for best presentation)

For the dressing and seasoning:

• 1/4 cup olive oil
• salt (to taste)
• pepper (freshly ground for better aroma)
• 1 lemon (freshly squeezed for brighter flavor)

For the garnish:

• 1 cup crumbled feta cheese (I prefer Athenos without herbs)

Step 1: Prepare the Vegetables

Start with the zucchini by cutting off the tops and bottoms.

Slice each zucchini in half, then cut each half lengthwise.

Rotate the pieces 90 degrees and cut again to create sticks.

Turn the sticks on their side and dice them into small pieces.

Next, halve some grape tomatoes and set them aside.

Mince some parsley and halve a lemon to have them ready for the salad.

Step 2: Cook and Cool the Pasta

Cook your choice of pasta according to the package instructions.

Once cooked, drain the pasta and rinse it under cold water to cool it down instantly.

This step is crucial to stop the pasta from cooking further and to prepare it for the salad.

Step 3: Dress the Pasta

Drizzle olive oil over the cooled pasta to prevent sticking.

Squeeze in the juice from the halved lemon, ensuring to catch any seeds.

Add salt and pepper to taste.

Toss the pasta well to ensure it is evenly coated with the olive oil, lemon juice, salt, and pepper.

Step 4: Combine with Vegetables and Cheese

Add the diced zucchini, halved tomatoes, and minced parsley to the dressed pasta.

Toss everything together to combine uniformly.

Crumble feta cheese over the salad and mix it in thoroughly to distribute its creamy tanginess throughout the dish.

Step 5: Adjust Seasoning and Refrigerate

Taste the salad and adjust the seasoning as needed by adding more lemon juice, olive oil, or feta to your liking.

If you have time, cover the salad with plastic wrap and refrigerate it for at least a couple of hours.

This resting period allows the flavors to meld and enhance, making the salad even more delicious.

Step 6: Serve and Enjoy

Once the salad has chilled and the flavors have developed, serve it with lemon wedges for additional zest.

Enjoy your refreshing and vibrant pasta salad packed with fresh vegetables and bold flavors.