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Roasted Zucchini Pasta Salad - A Family Feast

Roasted Zucchini Pasta Salad

Roasted Zucchini Pasta Salad combines roasted zucchini, shell-shaped pasta, crunchy almonds, sweet raisins, and fresh herbs – all tossed with creamy nut butter dressing.

Yield: 6 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour


1 1/2 pounds fresh zucchini squash, about three medium squashes, cut into quarter-inch half-moon slices

1/2 cup red onion, cut into quarter-inch thick slices, about two inches long

6 tablespoons extra virgin olive oil, divided

1 1/2 teaspoon kosher or sea salt, divided

1 teaspoon freshly ground black pepper, divided

1/2 pound seashell shaped pasta, or other pasta of choice

3 tablespoons sunflower seed butter, or tahini, or nut butter of choice

3 tablespoons freshly squeezed lemon juice

2 teaspoons finely minced or grated garlic

23 tablespoons water

1/3 cup slivered almonds

1/3 cup golden raisins

1/3 cup freshly grated Parmesan cheese

1/4 cup fresh flat leaf parsley, chopped

1/4 cup fresh basil, chopped

2 tablespoons fresh mint, chopped


  1. Preheat oven to 450 degrees F.
  2. Slice zucchini in half the long way after removing stem and cut each long half into quarter-inch half-moon slices. Place onto a sheet tray.
  3. Cut red onion into quarter-inch thick slices about two inches long. Place that on the tray with the squash.
  4. Drizzle 3 tablespoons of olive oil, along with 1 teaspoon of kosher salt and a half teaspoon of black pepper.
  5. Roast for 15 minutes, flip everything over with a spatula and roast for ten minutes longer. Remove from oven.
  6. Place the pasta water on to boil but do not put pasta in until you have the other ingredients ready.
  7. Make the dressing by whisking the sunflower seed butter with lemon juice, garlic and 2 tablespoons of water. Whisk in the remaining three tablespoons of olive oil. Taste and add more salt and pepper to taste. Also feel free to change the consistency of the dressing by adding another tablespoon of water.
  8. Place almonds into a small saute pan and dry toast over a medium heat until golden. Remove from pan into a bowl.
  9. Salt the pasta water and cook the pasta just shy of al dente. Drain and place hot pasta into a large bowl.
  10. Add the zucchini and onion and toss.
  11. Add the dressing, toasted almonds and raisins and toss.
  12. Add the Parmesan and fresh herbs and toss. Taste and add more salt and pepper if needed.
  13. Serve warm (ideally) or at room temperature.

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© Author: A Family Feast
Cuisine: American Method: roast, boil, mix