Zucchini Pasta Salad with Pesto, Arugula and Mozzarella

This zucchini pasta salad is one of my go-to recipes when I want something fresh, vibrant and satisfying (but still really simple to throw together!). It’s the kind of dish that feels sunny, lively and relaxed…the way summer meals should feel.

INGREDIENTS YOU’LL NEED

• Short pasta: Fusilli, penne, or farfalle work best. Their twists and curves hold the pesto vinaigrette beautifully in this zucchini pasta salad.
• Zucchini: Lightly charred and still a little tender. The star vegetable that makes this a true pasta salad with zucchini.
• Shallot: Adds a mild sweetness and extra flavor without overpowering the dish.
• Fresh mozzarella: Tear it into bite-sized pieces for soft, creamy pockets throughout your mozzarella pasta salad.
• Arugula (rocket): Peppery and fresh. It keeps the salad bright and balanced.
• Pine nuts: Lightly toasted for crunch and a subtle, nutty flavor.
• Basil: Fresh leaves for garnish. They make every bite extra fragrant and summery.
• Pesto vinaigrette ingredients (pesto, olive oil, lemon, Dijon, garlic, and honey): This simple dressing ties the whole salad together with brightness and herby depth.

HOW TO MAKE ZUCCHINI PASTA SALAD

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, let it cool slightly, and set aside.

Step 2: Grill the zucchini

Heat a drizzle of olive oil in a grill pan or skillet over medium-high heat. Add the zucchini and cook for 3–4 minutes per side, until lightly charred and tender. Season with salt and pepper. Add the finely chopped shallot and cook for 1–2 minutes, just until softened. Remove from the pan and set aside.

Step 3: Toast the pine nuts

In a small dry skillet over medium heat, toast the pine nuts for 2–3 minutes, shaking the pan often so they don’t burn. Set aside to cool.

Step 4: Make the pesto vinaigrette

In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, pesto, minced garlic, salt, and black pepper until smooth and well combined.

Step 5: Assemble the salad

In a large mixing bowl, add the pasta, grilled zucchini, shallots, and arugula. Drizzle with the pesto vinaigrette and toss gently until everything is evenly coated.

Step 6: Finish & serve

Top with torn mozzarella, toasted pine nuts, and fresh basil. Taste and adjust seasoning if needed. Serve slightly warm or at room temperature.

NOTES FROM MY KITCHEN

I usually grill the zucchini in a cast iron pan on the stovetop. It gets beautifully golden and charred around the edges. No need to heat up the oven or drag out a grill. Just don’t overcrowd the pan or the zucchini will steam instead of brown. If you’ve got a grill pan, even better.

Fresh mozzarella makes this salad special. I tear it with my hands into bite-sized pieces and scatter it in just before serving. It softens slightly against the warm pasta and veggies, which is exactly what I want.

Don’t skip the shallots. Once they’re softened in the same pan as the zucchini, they add this lovely mellow sweetness that balances the brightness of the vinaigrette.

I always toast the pine nuts! It only takes a few minutes, but makes the dish feel more finished. The nutty crunch is a perfect contrast to the soft mozzarella and warm zucchini. I do this step while the pasta is cooking, and it’s one of those little things that makes a big difference.

This salad is best served slightly warm or at room temperature (enough to keep the mozzarella soft and colors vibrant). I usually toss everything together in a big bowl, then serve it in a wide shallow bowl or on a large platter scattered with mozzarella, pine nuts and handful of fresh basil on top. It looks rustic and generous, like the kind of thing you want to bring to the table and let everyone help themselves.

If you’re lucky enough to have leftovers, this holds up beautifully in the fridge. Just let it sit out for 10–15 minutes before eating so the flavors can come back to life. And if you want to bulk it up, it takes well to some extras (grilled chicken breast works well).

Zucchini Pasta Salad with Pesto, Arugula and Mozzarella

Recipe by Magda | Good Food Discoveries

5.0 from 2 votes

This zucchini pasta salad is one of my go-to recipes when I want something fresh, vibrant and satisfying (but still really simple to throw together!). It’s the kind of dish that feels sunny, lively and relaxed…the way summer meals should feel.

Course: SaladsCuisine: MediterraneanDifficulty: Easy

Pin

Print

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories per serving

520

kcal

Total time

25

minutes

Cook Mode

Keep the screen of your device on

INGREDIENTS

• For the salad:

• 8 oz (220g) short pasta (penne, fusilli, or farfalle)

• 2 medium zucchinis (courgettes), sliced into half moons

• 1 large shallot, finely chopped

• 8 oz (225g) fresh mozzarella, torn into bite-sized pieces

• 2 cups fresh arugula (rocket)

• 3 tbsp pine nuts, lightly toasted

• Handful fresh basil leaves, for garnish

• For the pesto vinaigrette:

• 2 tbsp olive oil (plus more for grilling)

• 1 tbsp lemon juice

• 1 tbsp honey

• 1 tsp Dijon mustard

• 1 tsp green pesto

• 1 clove garlic, minced

• Salt & black pepper, to taste

DIRECTIONS

• Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside to cool slightly.
• Heat a drizzle of olive oil in a grill pan or skillet over medium-high heat. Add the zucchini and cook for 3–4 minutes per side, until tender and lightly charred. Season with salt and pepper. Add the chopped shallot and cook for another minute or two, just until soft. Set aside.
• In a small dry skillet over medium heat, toast the pine nuts until golden and fragrant (about 2–3 minutes). Shake the pan or stir frequently to avoid burning. Set aside.
• Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, green pesto, garlic, salt, and pepper until well combined.
• In a large mixing bowl, combine the pasta, grilled zucchini, shallots, and arugula. Drizzle with the pesto vinaigrette and toss gently until everything is well coated.
• Top with torn mozzarella, toasted pine nuts, and plenty of fresh basil. Taste and adjust seasoning if needed. Serve slightly warm or at room temperature.

Notes

• Store leftovers of this zucchini pasta salad in an airtight container for up to 2 days. The arugula will soften slightly, but the flavors will still be delicious.
• This zucchini pasta salad is best served slightly warm or at room temperature (enough to keep the mozzarella soft and colors vibrant). I usually toss everything together in a big bowl, then serve it in a wide shallow bowl or on a large platter scattered with mozzarella, pine nuts and handful of fresh basil on top.
• I usually grill the zucchini in a cast iron pan on the stovetop. It gets beautifully golden and charred around the edges. No need to heat up the oven or drag out a grill. Just don’t overcrowd the pan or the zucchini will steam instead of brown. If you’ve got a grill pan, even better.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 4
• Calories: 520kcal
• Fat: 30g
• Carbohydrates: 46g
• Protein: 19g

Did you make this recipe?

Tag @goodfooddiscoveries on Instagram and hashtag it with #goodfooddiscoveries

Like this recipe?

Follow @goodfooddiscoveries on Pinterest