Roasted Zucchini Pasta Salad

A note on zucchini. Many cooks salt eggplant to sweat out excess moisture, resulting in a firmer, less soggy product for roasting or frying. The same can be done for zucchini and summer squash. Slice or chop to desired shape, salt liberally (I use Morton's) all over, and allow to sweat in a colander over a dish or in the sink. Rinse well and pat dry before using. It will pick up some saltiness - a bonus - and be much firmer. I fry naked coins, cubes, or spears in cast iron in olive oil - yum!

Used dried cranberries instaead of golden raisins and double the parsley. It was delicious!

I made this following the recipe, but served hot. Excellent! Vegan creamy. I made zucchini and dressing the day before, then tossed all ingredients with hot pasta. Guests kept serving themselves again and again.

Very good! I used mixture of summer squash with zucchini, and I cooked it a bit longer than suggested for a more jammy squash. For a more vegetable-forward salad, I used half the recommended amount of pasta (which was plenty even at 8 ounces)

I doubled the dressing, but otherwise made the recipe as written. Delicious! A great salad to bring to a gathering this summer.

Thanks to Misty for your suggestion! I tossed a few cloves of garlic with peel still on onto the tray of zucchini slices, and it roasted beautifully and lent a great mellow garlic flavor. I reduced pasta to 2/3 of a box, and added cannellini beans to tossed ingredients at the end (next time would add beans to roasting tray). Toasted walnuts swapped in for sunflower seeds was a great match for the flavors.

Delicious! This came out beautifully. I had about 2 1/4 lbs of zucchini and I thought that the veggie/pasta ratio was good. Made extra dressing based on the advice of previous reviewers. Skipped the parmesan and didn't miss it. Make sure you buy 2 bunches of scallions at the grocery store to get a full cup. Also the raw garlic in the dressing was a little bit strong for my taste--I will make sure to mince it more finely next time or macerate it in the lemon juice for a few minutes.

A little red pepper flakes.

Really good! Made vegan by subbing nutritional yeast for Parmesan cheese. Reduced olive oil to 4 T and divided between roasting and sauce. Added cherry tomatoes to zucchini when roasting.

What if the garlic was roasted with the zukes and scallions?

This was really delicious. I used orecchiette for the pasta (I always halve the pasta amount with NYT recipes). Don't like sunflower seeds so topped with Trader Joes dukkah. This would be a lovely summer evening meal with a side of sliced ripe tomatoes that are drizzled with a syrupy balsamic.

Omitted raisins and salted and dried zucchini before roasting but otherwise followed the recipe. Raw garlic in the dressing was a bit sharp even to my garlic-loving Korean tastebud but otherwise very good (and I did soak it in the lemon juice). Zucchini sort of melted into the salad making it look a bit messy but no big deal. Sweetness of the zucchini was just enough for me so didn’t miss the raisins. Looking forward to the leftovers which I suspect would be better

We love this recipe and have made it several times now and our guests have always enjoyed it. We add roasted cherry tomatoes and a few olives to the mix and that gives even more flavor.

This came out extremely well, and I would make again. Did reduce the pasta by 30%, but everything else was as described. Delicious!

From the way the salad is pictured it looks like yellow squash is also a part of the recipe.