Zucchini Pasta Salad

ZUCCHINI PASTA SALAD. Zucchini is in abundance this month, and this potluck-ready pasta salad is the perfect seasonal side dish. (Plus, we think it looks stunning in our Carson serving bowl.) Save this recipe for anytime this summer you are asked to bring a dish!

By @crateandbarrel

Original recipe source

Cook time: 20 minutes

Servings: 6

Ingredients

• 3 cups dried pasta shells
• 2 tablespoons extra-virgin olive oil
• 2 small zucchini
• 0.5 teaspoons kosher salt
• 0.25 teaspoons freshly ground black pepper
• 15.5 ounce can chickpeas
• 0.5 cups scallions
• 1 cup mozzarella pearls
• 0.5 cups fresh basil
• 2 cups baby arugula
• 2 whole lemons
• 1 teaspoon dijon mustard
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 0.33 cups extra-virgin olive oil
• 0.25 cups parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil.
2. Cook 3 cups of dried pasta shells according to package instructions. Drain in a colander, rinse with cold water, and drain again.
3. Transfer the cooked pasta to a large mixing bowl.
4. Warm 2 tablespoons of extra-virgin olive oil in a skillet over medium-high heat.
5. Add 2 small zucchini, cut into ¼-inch-thick half-moons, to the skillet and season generously with kosher salt and freshly ground black pepper.
6. Saute the zucchini, stirring a few times, until it is fork-tender and golden brown, about 5 minutes. Turn off the heat and let the zucchini cool for 10 minutes in the pan.
7. Transfer the cooked zucchini to the bowl with the pasta.
8. To the mixing bowl with the pasta, add 1 15.5-oz can of drained chickpeas, ½ cup sliced scallions, 1 cup mozzarella pearls or cubed fresh mozzarella, ½ cup chopped fresh basil, and 2 cups baby arugula.
9. To make the vinaigrette, whisk together the juice of 2 lemons, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
10. Whisk in ⅓ cup of extra-virgin olive oil and ¼ cup grated Parmesan cheese until well combined.
11. Pour the dressing over the pasta salad and toss to combine. Serve at once.