Pasta salad is pretty much my holy grail of summer barbecue menus; it’s always the side dish I most look forward to! I’ve probably tried dozens of recipes and variations, and love to tweak what I toss in every time I make it for a party. I got creative with a new twist on my classic pasta salad to gear up for Memorial Day weekend with this new recipe — Zucchini Basil Pasta Salad. It features my favorite pasta salad noodle shape — rotini — and lots of chopped up zucchini and squash, fresh basil, and crunchy pine nuts that add tons of flavor. I ate a giant bowl of it for lunch this week, so I can attest to the tastiness! Get the full recipe below: 

Zucchini Basil Pasta Salad.
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • 3 Cups of Cooked Rotini
  • 1 Large Zucchini, quartered and sliced
  • 1 Large Yellow Summer Squash, quartered and sliced
  • ¼ Cup of Olive Oil, plus more for drizzling
  • ½ Cup of Pine Nuts
  • 1 Tsp. of Garlic Powder
  • 1 Tsp. of Onion Powder
  • 1 Tbsp. of Red Wine Vinegar
  • ½ Lemon, juiced and zested
  • 1 Large Garlic Clove, minced
  • ⅓ Cup of Fresh Basil, chopped
  • Salt and Pepper
  1. Bring a pot of salted water to a boil and cook rotini as directed, set aside to cool.
  2. Preheat oven to 425 degrees. On a rimmed baking sheet, arrange chopped up zucchini and squash pieces.
  3. Drizzle zucchini and squash with olive oil and season with salt, pepper, garlic powder and onion powder. Roast for about 20 minutes, flipping halfway through. During the last 5 minutes of cooking, toss the pine nuts onto the pan to toast; remove the baking sheet from the oven when done cooking and set aside to cool.
  4. In a bowl, combine ¼ cup of olive oil with red wine vinegar, lemon juice and zest and minced garlic. Whisk to combine and then toss with the cooked pasta, zucchini, squash and pine nuts.
  5. Fold in the chopped fresh basil with salt and pepper to taste; serve at room temperature.