Roasted Asparagus and Zucchini Pasta Salad with Lemon, Dill and Feta
 
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Roasted asparagus and zucchini tossed in pasta with lemon, dill, and feta. This combo is fantastic and perfect for summer potlucks and picnics.
Author:
Recipe type: Pasta Salad
Serves: 12 cups
Ingredients
  • 1 lb Gemelli pasta, cooked in salted water according to package directions
  • 1 bunch asparagus, approx. 1 lb
  • 1 medium-sized zucchini, quartered
  • 2-3 cloves of garlic
  • ⅓-1/2 cup finely chopped dill
  • 4 ounces crumbled feta
  • ¼ cup + 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1 lemon, juiced
  • 1 tsp salt, divided
  • ¼ tsp cracked black pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Start a pot of boiling water to cook the Gemelli pasta. Make sure to salt the water.
  3. Line a cookie sheet with parchment paper or spray with cooking spray.
  4. Next, wash and prepare the asparagus. Remove the bottom portion and then cut the remaining stems into 1.5-inch pieces.
  5. Place the asparagus pieces on the parchment along with the quartered zucchini and 2 cloves of garlic. Drizzle them with 2 tbsp olive oil and sprinkle with ½ tsp salt. (I prefer coarse sea salt.) Bake at 425 degrees for 12-15 minutes or until browning.
  6. The pasta and the roasted veggies should get done at about the same time. When the pasta is done, drain it and give it a quick rinse in cold water to help it partially cool, but you want it to still be a little warm when you combine it with the veggies and put the dressing on it. This helps the noodles absorb more of the flavor.
  7. Pour drained and rinsed noodles into a large mixing bowl. Add the chopped dill, crumbled feta, roasted asparagus, and the roasted zucchini. (Reserve the roasted garlic to add to the dressing.)
  8. Next, in a small bowl, whisk together ¼ cup olive oil, the juice from one lemon (approx. 2 tbsp), 1 tsp of zest from the lemon, ½ tsp salt, and ¼ tsp cracked black pepper. Thoroughly chop the roasted garlic, and then whisk it into the dressing. Pour the dressing over the pasta mixture and stir until well combined.
  9. At this point if desired, you can use a zester to grate one small piece of fresh garlic into the salad. It needs to be zested to keep the pieces so tiny that they won't add a harshness to the salad. Adding this extra piece of fresh garlic is optional, but I prefer it.
  10. Cover the salad and refrigerate for at least 1 hour before serving.
  11. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/roasted-asparagus-and-zucchini-pasta-salad-with-lemon-dill-and-feta/