Summer Pasta Salad

A floral plate filled with pasta, sliced zucchini, salami, capers, and herbs. Two hands are serving the pasta with forks from opposite sides of the plate.

A summer pasta salad loaded with marinated zucchini, Italian salami, pepperoncini, capers, toasted walnuts, fresh basil, and Parmesan, tossed in a bright lemon-anchovy-honey dressing. Tube pasta catches every drop.

Course Salad

Cuisine Mediterranean-Inspired

Keyword Pasta Salad

Prep Time 15

Cook Time 10

Total Time 25

Servings -6 as a side salad

Calories 416kcal

Author Maria Koutsogiannis

Ingredients

For the zucchini

2 small-medium zucchini, sliced very thin (about 1/16 to 1/8-inch thick)
½ tsp kosher salt
2 tbsp extra-virgin olive oil
2 tbsp white vinegar or apple cider vinegar

For the pasta

250 grams Paccheri or conchiglioni or rigatoni

For the dressing

¼ cup extra-virgin olive oil
3 tbsp lemon juice
1 tbsp red wine vinegar
3 small garlic cloves, pressed
1 tsp kosher salt
¼ tsp ground pepper
1 tsp lemon zest
½ tsp anchovy paste
1 tbsp liquid honey

For the salad

⅓ cup chopped pepperoncini
½ cup freshly grated parm
¼ cup capers, drained of their liquid
½ cup finely chopped red onions
80 grams Italian salami thinly sliced, about 1/2 cup sliced
⅓ cup chopped walnuts, toasted
¼ cup fresh chopped basil leaves

Instructions

Prepare the zucchini: Add the thinly sliced zucchinis to a bowl with the ½ teaspoon salt, toss well and let sit for 30 minutes. After 30 minutes, drain the zucchini in a colander and then gently squeeze the zucchini slices to get out the excess water. Add the zucchini to a large bowl with 2 tablespoons of olive oil and 2 tablespoons of white vinegar or apple cider vinegar. Set aside.
While the zucchini sits, cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to the package instructions and then drain well.
Make the dressing: To a small bowl or glass jar add all of the dressing ingredients. Whisk well to combine. Set aside. **Add honey to balance if needed*
Assemble the salad: Add the drained pasta to the bowl with the sliced zucchini along with all of the other ingredients: chopped pepperoncini, fresh grated parmesan cheese, capers, finely chopped red onions, thinly sliced salami, chopped walnuts and fresh chopped basil. Drizzle the dressing over the top of the salad and then toss to combine. Enjoy immediately or store in the fridge until ready to serve.

Video

Notes

For the pasta, choose one of the noodles listed, whichever you can find easily.
Worcestershire sauce or white miso paste, are great substitutes for the anchovy paste (use a 1:1 ratio when substituting)
You can make this salad a day ahead and store in the fridge.
Great for picnics and barbecues!
For dinner, serve with our Grilled Feta Brine Chicken

Nutrition