Zucchini Pasta Salad with Lemon, Feta, and Garbanzo Beans
A refreshing and vibrant pasta salad featuring roasted zucchini, zesty lemon, creamy feta, and hearty garbanzo beans.
Equipment
- Large Bowl
- Whisk
Ingredients
- 2 cups Dry Penne or other pasta (480ml)
- 2 small Zucchini or Yellow Squash Halved and sliced thin
- 1 Lemon Zested
- ½ cup Feta Cheese (120g), crumbled
- ½ cup Walnuts (60g), chopped
- ¼ cup Fresh Mint and Parsley (15g), finely chopped
- 1 14.5-ounce can Garbanzo Beans (411g), drained and rinsed
- 1 Lemon Juiced
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 4 tablespoons Olive Oil (60ml)
- 1 tablespoon Grated Parmesan Cheese (15g)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C) and roast the sliced zucchini until they are golden and softening, approximately 10 minutes. Stir them halfway through to prevent burning and to ensure even roasting.
- Boil a pot of water and cook your pasta until al dente. This timing is crucial, so keep an eye on it while you prep the other ingredients to avoid mushy pasta.
- Zest the lemon and then juice it, ensuring not to grate too much of the bitter white pith.
- In a large bowl, combine the roasted zucchini, cooked pasta, and the drained garbanzo beans, mixing them evenly.
- Gently fold in the crumbled feta and chopped walnuts, stirring gently to avoid turning the feta into a mushy mixture.
- Add the fresh mint and parsley, tossing lightly to mix. These herbs are vital for flavor, so do not skip this step.
- Drizzle in the olive oil, lemon juice, salt, and pepper, giving a light toss to ensure everything is coated. Always taste and adjust the seasoning before serving.
- Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Notes
Refrigerate leftovers in an airtight container for up to 3 days.