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May 23, 2022 Leave a Comment

Roasted Asparagus and Zucchini Pasta Salad with Lemon, Dill and Feta

Roasted Asparagus and Zucchini Pasta Salad in a Polish pottery bowl with a wooden spoon inserted and a white and blue striped kitchen towel wrapped around the left side.How happy are we that asparagus is back in season??? Happy, right?! I’ve been dreaming up new recipes, and I can’t wait for you to try this new Roasted Asparagus and Zucchini Pasta Salad with Lemon, Dill, and Feta. It has so many amazing flavors and is bursting with a bright freshness that is perfection! For another bright and delicious pasta salad, try this Spaghetti Pasta Salad next.

Roasting the asparagus, zucchini, and garlic add a unique depth of flavor to this beautiful pasta salad. The fresh dill and lemon complement the summer vegetables, and it’s all brought together with crumbled feta. You are going to love it!

I can’t wait to make it again. I ate the last of it last night and can’t stop thinking about it. Once you taste this unique pasta salad, you won’t be able to stop craving it. 

More Delicious Salad Recipes

  • Easy Greek Salad
  • The Best Classic Potato Salad
  • Classic Broccoli Salad Recipe
  • Greek Couscous Salad
  • Classic Macaroni Salad
  • Layered Salad

step-by-step photos on how to make roasted asparagus and zucchini pasta salad with lemon, dill and feta

11-photo picture collage of step-by-step pictures on how to make Roasted Asparagus and Zucchini Pasta Salad with Lemon, Dill and Feta.Frequently Asked Questions & Tips about how to make Roasted Asparagus and Zucchini Pasta Salad with Lemon, Dill and Feta

what is a good substitute for Gemelli pasta?

If you don’t have Gemelli pasta on hand, fusilli, rotini, or penne pasta will work in this salad.

can I use canola or vegetable oil in place of the olive oil?

Yes, you can. However, it will change the flavor of the dressing, but it will still taste good.

why do you rinse the pasta in cold water?

Quickly rinsing the pasta in cold water will help it to partially cool. You actually want the pasta to still be a little warm when you combine it with the veggies and the dressing. This helps the noodles absorb more of the flavors from the vegetables and dressing.

A large Polish pottery bowl of Roasted Asparagus and Zucchini Pasta Salad with Lemon, Dill and Feta with a wooden spoon inserted into the bowl on the left side.can I make the salad without asparagus?

Yes. If you do, I would recommend using another zucchini or yellow squash in its place.

Tips:
  • Zest the lemon first and then juice it. It’s a lot easier to zest a lemon when it’s whole.
  • I like to add a zested, small piece of fresh garlic to the salad. Make sure to zest the fresh garlic and not chop it. 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 the flavor of the salad with it.
  • Let the salad chill in the refrigerator for at least an hour before serving to help bring all the flavors together. The longer it sits in the fridge the more flavorful it will be.

Two-photo Pinterest picture with the text of the title in the middle.chef’s tools:

  • Pasta Pot
  • Colander
  • Sheet Pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk

Greek Recipes You've Gotta Try!

A white bowl with a scalloped edge with dark blue dots filled with Easy Greek Salad recipe. A metal spoon is inserted into the salad on the left side.Easy Greek SaladOn top of a yellow cloth kitchen towel is a small white bowl filled with Greek salad, ground beef, a dollop of tzatziki with a sprig of dill on top of the ground beef.Greek Bowl RecipeA dark blue bowl with white polka dots filled with Greek Tzatziki Sauce with a sprig of dill on top of the sauce in the middle. Underneath the bowl is a yellow cloth kitchen towel.Greek Tzatziki Sauce

Roasted Asparagus and Zucchini Pasta Salad with Lemon, Dill and Feta
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Roasted asparagus and zucchini tossed in pasta with lemon, dill, and feta. This combo is fantastic and perfect for summer potlucks and picnics.
Author: Maria
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!
3.5.3251

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Pinterest picture with the text of the title of the recipe at the top.

Healthy Recipes, Ingredients, Main Categories, More, Pasta, Recipes, Salads, Seasonal, Side Dishes, Spring, Summer, Zucchini
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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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