Herby Zucchini Pasta Salad with Lentils
This Zucchini Pasta Salad has tender ditalini, smoky grilled zucchini, hearty lentils, and a bright, garlicky arugula vinaigrette that all get tossed together with shaved Parmesan for a salad that’s equal parts refreshing and filling.
Herby & Summery Grilled Zucchini Pasta Salad
Full transparency: this recipe started because I had leftover grilled zucchini, some arugula that needed to get used before it went sad in the crisper drawer, and a can of lentils sitting in the pantry. I threw them all into a bowl together along with a homemade vinaigrette, and it turned out so good I’ve been making it on purpose ever since!
What I love about this one is that it’s refreshing and light, but it doesn’t leave you hungry an hour later. The lentils and zucchini give it real substance, so it can hold its own as a main dish, not just a side. If you don’t have a grill going, don’t stress about it, just char the zucchini in a hot skillet instead and let it cool before tossing it in.
If you’re into pasta salads that lean fresh and herby rather than heavy and mayo-based, try my Marinated Tomato Gnocchi Salad, too!
Why You’ll Love This Zucchini Pasta Salad Recipe
- A vibrant arugula vinaigrette instead of a basic oil-and-vinegar dressing
- Smoky charred zucchini adds depth without any extra effort
- Lentils make this hearty enough to eat as a full meal, not just a side
- Just one pot for the pasta and a blender for the dressing
- Ready in about 30 minutes, start to finish
- Great for potlucks, meal prep, or a light summer dinner
Ingredients for Zucchini Pasta Salad
For the Salad
- Ditalini pasta
- Canned lentils
- Grilled zucchini
- Fresh parsley
- Shaved Parmesan cheese
- Baby arugula
For the Arugula Vinaigrette
- Arugula
- Garlic
- Lemon juice
- Red wine vinegar
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Ingredient Notes
- Grilled zucchini: Grilling brings out a smoky char that makes this salad taste more complex, but a hot skillet works just as well if you’re not firing up the grill. Let it cool before adding it to the pasta so it doesn’t warm everything else up.
- Canned lentils: Look for lentils packed in water, not broth or seasoning, so they don’t throw off the flavor of the dressing. Give them a good rinse to wash off any excess starch.
- Ditalini Pasta: I love a ditalini pasta salad, but you can use any short pasta like small shells, macaroni, or mini farfalle.
- Fresh arugula: Used two ways here: blended into the vinaigrette for color and peppery bite, and folded in whole for texture. Baby arugula is milder than mature arugula if you’re sensitive to that peppery kick.
- Shaved Parmesan: Shave it yourself with a vegetable peeler if you can. It melts into the warm pasta slightly and coats everything better than pre-shredded cheese.
- Extra virgin olive oil: Since it’s blended raw into the vinaigrette, use a good-quality one here. It’s doing a lot of the flavor work in this dish.
How to Make Ditalini Pasta Salad with Zucchini
- Prep the Pasta: Cook the ditalini in well-salted water until al dente, then drain and toss with a little olive oil so it doesn’t stick.
- Make the Vinaigrette: While the pasta cooks, blend the arugula, garlic, lemon juice, vinegar, olive oil, salt, and pepper into a smooth, vibrant green vinaigrette.
- Combine Pasta Salad Ingredients: In a large mixing bowl, combine the cooked pasta, lentils, chopped grilled zucchini, and parsley.
- Add Dressing: Pour the vinaigrette over the top and toss until everything is evenly coated.
- Add Arugula and Parm: Fold in the fresh arugula and half of the Parmesan.
- Serve: Transfer to a serving bowl and top with the remaining Parmesan. Serve right away and serve at room temperature, or chill in the fridge for about 30 minutes if you prefer it cold.
Tips for the Best Zucchini Pasta Salad
- Salt your pasta water generously. It’s your only chance to season the pasta itself.
- Don’t skip cooling the zucchini before mixing! Warm zucchini can wilt the arugula and take the chill off the salad.
- Add the arugula and Parmesan right before serving if you’re prepping ahead, so the greens stay crisp.
- If the salad looks a little dry after chilling, a quick drizzle of olive oil and squeeze of lemon brings it right back to life.
- Char the zucchini in batches if using a skillet, crowding the pan steams it instead of browning it.
Storage
Refrigerator: Store in an airtight container for up to 3 days. The pasta will soak up some of the dressing as it sits, so give it a stir and a splash of olive oil or lemon juice before serving leftovers.
Make-ahead tip: You can grill the zucchini and blend the vinaigrette up to 2 days ahead and store them separately, then toss everything together right before serving for the freshest result.
More Salad Recipes to Try
- Peach Beet Salad
- Farfalle Italian Pasta Salad
- Asparagus White Bean Tuna Salad
- Tex Mex Summer Pasta Salad
- Cucumber Radish Salad
Herby Grilled Zucchini Pasta Salad
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.
Frequently Asked Questions
Yes, raw zucchini works fine in pasta salad! Thinly sliced or shaved, it adds a fresh, crisp crunch instead of the smoky depth you get from grilling or charring it.
The biggest ones are under-salting the pasta water and overcooking the pasta past al dente. For pasta salad specifically, skipping a drizzle of olive oil right after draining can also cause the noodles to clump and stick together.
