Herby Grilled Zucchini Pasta Salad
Grilled Zucchini Pasta Salad is a fresh, hearty pasta salad with grilled zucchini, lentils, and Parmesan, tossed in a bright blended arugula vinaigrette. Ready in about 30 minutes and just as good the next day.
Video
Ingredients
For the Salad
- 1 cup dry ditalini pasta
- 1 15 oz can lentils, drained and rinsed
- 2-3 grilled zucchini chopped
- 1/4 cup fresh parsley chopped
- 1/3 cup shaved Parmesan cheese
- 2 cups baby arugula
For the Arugula Vinaigrette
- 1 packed cup arugula
- 1 garlic clove
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp kosher salt
- Freshly ground black pepper to taste
Instructions
- Cook the ditalini in well-salted water according to package directions. Drain and drizzle with a touch of olive oil.
- Add the arugula, garlic, lemon juice, vinegar, olive oil, salt, and pepper to a blender. Blend until smooth and vibrant green.
- In a large bowl, combine the cooked ditalini, lentils, grilled zucchini, and parsley.
- Pour the arugula vinaigrette over the salad and toss until everything is evenly coated.
- Fold in arugula and half of the Parmesan cheese and transfer to a serving bowl.
- Top with the remaining Parmesan and serve immediately or chill for 30 minutes before serving.
Notes
- No grill? Char the zucchini in a hot skillet instead, then let it cool before adding it to the salad.
- Blend the vinaigrette right before serving so it stays vibrant green.
- Rinse canned lentils well to remove excess starch before adding them in.
- Store in the fridge for up to 3 days; refresh with a splash of olive oil or lemon juice before serving leftovers.
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