Zucchini Pasta Salad

Every time summer rolls around, I find myself craving a light and refreshing dish, and that’s where this Zucchini Pasta Salad comes in. It’s the kind of meal that transports you right to a sun-drenched patio, with the gentle breeze ruffling your hair and the aroma of fresh ingredients wafting through the air. I remember the first time I made this; it was one of those spontaneous kitchen adventures where I had a few zucchinis and some leftover ingredients. Little did I know that I was crafting something truly special.

The beauty of this Zucchini Pasta Salad lies in its versatility. You can serve it as a side for dinner, pack it for a picnic, or even enjoy it as a light lunch. As the flavors meld together, the dish becomes a vibrant celebration of summer produce. Each bite is a delightful blend of textures and tastes, where the freshness of the zucchini noodles complements the savory notes of the sausage, and the colorful peppers add a pop of sweetness. It’s not just food; it’s an experience that brings friends and family together around the table.

Whether you’re grilling outdoors or simply enjoying a quiet evening at home, this salad is a fantastic choice. It’s quick, easy, and oh-so-satisfying. Plus, it’s a hit with both kids and adults alike! So, gather your ingredients, and let’s dive into the joy of making this delicious Zucchini Pasta Salad. You won’t regret it!

Ingredient List for Zucchini Pasta Salad

The ingredients for this Zucchini Pasta Salad are all about freshness and flavor. Each ingredient plays a vital role in contributing to the overall taste and texture of the dish. The key players like zucchini, Italian sausage, and basil pesto come together to create a delightful harmony that is light yet satisfying.

• 2 tsp. olive oil – A healthy fat that enhances flavor and helps cook the sausage.
• 5 links Italian sausage – Adds a savory depth to the salad. Use your favorite brand for the best flavor.
• 12 oz. roasted red peppers – Sweet and slightly smoky, these peppers bring a lovely color and taste.
• 6 oz. black olives – Briny and rich, they add a touch of saltiness to balance the flavors.
• 1/4 cup thinly sliced green onion – Fresh and crunchy, they provide a mild onion flavor.
• 2 medium zucchini – The main star, serving as the pasta base while being low in carbs.
• 1/4 cup basil pesto – This vibrant sauce infuses the salad with fresh basil flavor.
• 1/2 cup Newman’s Own Olive Oil and Vinegar Dressing – A flavor-packed dressing that brings everything together.
• Fresh-ground black pepper to taste – A simple seasoning that enhances all the other flavors.

Step by Step Guide for Zucchini Pasta Salad

Making your own Zucchini Pasta Salad is not only rewarding but also a fun experience. Gather your ingredients, and let’s get started on crafting this delicious dish. Follow these easy steps, and I promise, the end result will be worth it!

1. Begin by heating the olive oil in a medium-sized frying pan over medium heat. Once heated, add the Italian sausage links. Cook them until they’re nicely browned on all sides, about ten to twelve minutes, turning them often to avoid burning. The aroma of the sausage will fill your kitchen, making it hard to resist!
2. After browning, remove the sausage from the pan and place it on a cutting board to cool. Allowing it to cool slightly will make it easier to handle when slicing.
3. While the sausage is cooking, grab a mixing bowl and prepare the dressing. Blend or whisk together the basil pesto, Newman’s Own Olive Oil and Vinegar Dressing, and some fresh-ground black pepper to taste. This mixture will provide a tangy and flavorful coating for your salad.
4. Next, drain the roasted red peppers in a colander and pat them dry with a paper towel. Once dried, cut them into bite-sized pieces. The sweetness of the peppers will enhance the overall flavor of the salad.
5. Now, drain the black olives in the same colander. This way, they can also dry out a bit before you add them to the mix. Thinly slice enough green onions to make 1/4 cup. These will add a fresh crunch to your salad.
6. Once the sausage is cool enough to handle, slice it into thin pieces, about 3/8 inch thick. The sausage will contribute a hearty element to your salad.
7. If you’re making zucchini noodles from scratch, wash the zucchini and cut off both ends. Make a small slit lengthwise to create individual noodles. You can use a spiralizer for this step if you prefer.
8. All set? Place the zucchini noodles into a large mixing bowl. Pour in an appropriate amount of the dressing to moisten all the noodles. You want them coated but not drenched.
9. Gently stir in the sliced sausage, pieces of roasted red peppers, black olives, and the slices of green onions. Mix well until everything is evenly distributed.
10. Your Zucchini Pasta Salad is now ready to serve! Enjoy it right away, or for a refreshing twist, chill it in the fridge for a few hours before serving. It’s great even the next day!

Tips for Success

To ensure your Zucchini Pasta Salad turns out amazing, follow these practical tips:

• Storage: Keep leftovers in an airtight container in the fridge for up to two days. The flavors will meld together, making it even tastier!
• Freezing: It’s not recommended to freeze this salad, as the texture of the zucchini noodles will change once thawed.
• Pairing: This salad pairs beautifully with grilled chicken, or you can serve it as a light side dish alongside fish or steak.
• Vegetarian Option: Replace the Italian sausage with grilled vegetables or chickpeas for a vegetarian twist.
• Serving Temperature: While you can serve it chilled or at room temperature, I recommend letting it sit for 15 minutes after chilling to enhance the flavors.
• Experiment with Dressings: Feel free to try different dressings or add fresh herbs for an extra burst of flavor.

Great Combinations for Zucchini Pasta Salad

Serving this Zucchini Pasta Salad is all about creativity and pairing it with the right dishes. Here are some fantastic ideas:

• Grilled Chicken: A succulent grilled chicken breast on the side complements the salad perfectly.
• Fish Tacos: Pair it with light and crispy fish tacos for a refreshing summer meal.
• Picnics and BBQs: This salad is an ideal dish to bring along to summer gatherings.
• Summer Parties: Serve it as a vibrant side dish at backyard barbecues, and watch everyone enjoy it!
• Light Lunch: Enjoy it on its own for a satisfying light lunch that won’t leave you feeling weighed down.
• Storage Tips: If you need to store it, keep it covered in the fridge and consume it within two days for the best taste.
• Seasonal Pairing: Seasonal vegetables and herbs can enhance the salad; try adding cherry tomatoes or fresh basil.

FAQ

Conclusion

This Zucchini Pasta Salad truly embodies the essence of summer with its fresh ingredients and vibrant flavors. It’s perfect for any occasion, whether you’re hosting a barbecue or just looking for a quick weeknight meal. I encourage you to give it a try and experience how simple and delicious it can be. You won’t be disappointed with this healthy and satisfying dish!

Zucchini Pasta Salad

The ultimate summer dish! This Zucchini Pasta Salad is packed with fresh flavors and vibrant colors. With a mix of savory sausage, sweet peppers, and zesty dressing, it’s a delicious and healthy choice for any meal. Perfect for summer picnics or a quick dinner, you’ll love how easy it is to prepare!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tsp. Olive oil
• 5 links Italian sausage
• 12 oz. Roasted red peppers
• 6 oz. Black olives (drained)
• 1/4 cup Thinly sliced green onion
• 2 medium Zucchini
• 1/4 cup Basil pesto
• 1/2 cup Newman's Own Olive Oil and Vinegar Dressing (see notes)
• Fresh-ground black pepper to taste

Equipment

• Skillet
• Baking Sheet
• Chef's Knife
• Blender
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Begin by heating the olive oil in a medium-sized frying pan over medium heat. Once heated, add the Italian sausage links. Cook them until they’re nicely browned on all sides, about ten to twelve minutes, turning them often to avoid burning. The aroma of the sausage will fill your kitchen, making it hard to resist!
2. After browning, remove the sausage from the pan and place it on a cutting board to cool. Allowing it to cool slightly will make it easier to handle when slicing.
3. While the sausage is cooking, grab a mixing bowl and prepare the dressing. Blend or whisk together the basil pesto, Newman's Own Olive Oil and Vinegar Dressing, and some fresh-ground black pepper to taste. This mixture will provide a tangy and flavorful coating for your salad.
4. Next, drain the roasted red peppers in a colander and pat them dry with a paper towel. Once dried, cut them into bite-sized pieces. The sweetness of the peppers will enhance the overall flavor of the salad.
5. Now, drain the black olives in the same colander. This way, they can also dry out a bit before you add them to the mix. Thinly slice enough green onions to make 1/4 cup. These will add a fresh crunch to your salad.
6. Once the sausage is cool enough to handle, slice it into thin pieces, about 3/8 inch thick. The sausage will contribute a hearty element to your salad.
7. If you’re making zucchini noodles from scratch, wash the zucchini and cut off both ends. Make a small slit lengthwise to create individual noodles. You can use a spiralizer for this step if you prefer.
8. All set? Place the zucchini noodles into a large mixing bowl. Pour in an appropriate amount of the dressing to moisten all the noodles. You want them coated but not drenched.
9. Gently stir in the sliced sausage, pieces of roasted red peppers, black olives, and the slices of green onions. Mix well until everything is evenly distributed.
10. Your Zucchini Pasta Salad is now ready to serve! Enjoy it right away, or for a refreshing twist, chill it in the fridge for a few hours before serving. It’s great even the next day!

Notes

If you have any salad left over, store it in an airtight container in the fridge. It can stay fresh for up to two days.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.