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Caramelized Zucchini Pasta Salad with Lemon Vinaigrette, Pine Nuts, and Parmesan Recipe

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4 from 2 reviews

This Caramelized Zucchini Pasta Salad features tender, caramelized zucchini mingled with perfectly cooked short-cut pasta, all tossed in a bright and tangy lemon vinaigrette. Enhanced with toasty pine nuts for crunch and shaved parmesan for savory richness, this versatile pasta salad makes an excellent side dish or light meal that can be prepared ahead and enjoyed cold or at room temperature.

  • Total Time: 1 hour
  • Yield: 4 to 6 servings

Ingredients

Salad

  • 4 zucchini squash, thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • 4 garlic cloves, minced
  • Pinch crushed red pepper flakes
  • ½ pound short-cut pasta
  • ⅓ cup pine nuts
  • ⅔ cup shaved parmesan cheese

Lemon Vinaigrette

  • 2 tablespoons lemon juice
  • 2 tablespoons red vinegar
  • 1 teaspoon honey
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • 2 tablespoons chopped fresh basil
  • 1 shallot, finely minced
  • Kosher salt and pepper, to taste
  • ½ cup extra virgin olive oil

Instructions

  1. Caramelize the Zucchini: Heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced zucchini, minced garlic, kosher salt, and pepper. Stir to combine and cook, stirring often, until the zucchini cooks down and begins to melt into the pan, about 20 to 30 minutes. Stir in the crushed red pepper flakes towards the end. The zucchini should be soft and slightly golden in color.
  2. Cook the Pasta: While the zucchini is cooking, bring a large pot of salted water to a boil. Cook the short-cut pasta according to package directions until al dente. Drain and set aside.
  3. Toast the Pine Nuts: In a separate skillet, toast the pine nuts over medium-low heat. Stir and shake the skillet frequently to prevent burning. Cook until the pine nuts are golden and fragrant, about 6 to 8 minutes. Remove from heat and set aside.
  4. Make the Lemon Vinaigrette: In a bowl, whisk together lemon juice, red vinegar, honey, Dijon mustard, minced garlic, chopped basil, minced shallot, and a big pinch of kosher salt and pepper. Slowly stream in the extra virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly. This dressing can be made ahead and refrigerated.
  5. Assemble the Pasta Salad: In a large mixing bowl, combine the caramelized zucchini and cooked pasta. Pour about half of the lemon vinaigrette over the mixture and toss until fully incorporated. Stir in the toasted pine nuts and shaved parmesan cheese. Taste and adjust seasoning or add more dressing as desired.
  6. Serve and Store: Serve the salad immediately or refrigerate for up to two to three days. It’s delicious served chilled or at room temperature.

Notes

  • Caramelizing zucchini low and slow over medium-low heat brings out its sweetness and soft texture.
  • Toasting pine nuts enhances their natural nuttiness and adds a lovely crunch to the salad.
  • The lemon vinaigrette can be made ahead and stored refrigerated for several days.
  • This salad is ideal for meal prep and tastes great the next day after flavors meld.
  • Use fresh parmesan for best flavor and texture.
  • If short on time, the zucchini can be cooked at medium heat but watch carefully to avoid burning.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://iamstarved.com/caramelized-zucchini-pasta-salad-with-lemon-vinaigrette-pine-nuts-and-parmesan-recipe/