Zucchini, rotini pasta, cherry tomatoes, olives, Parmesan, toasted almonds, lemon juice, olive oil, and fresh basil.
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Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest with you—I wasn’t planning on making pasta salad. I didn’t even want pasta salad. I wanted something easy. Something cold. Something that didn’t require an oven because it was like 90 degrees outside and my air conditioner was on strike. Sound familiar?
So there I was, in front of the fridge, kind of just… staring. I spotted three small zucchinis, a random half box of whole grain rotini, and a Tupperware container of almonds I meant to use for cookies months ago. (Yeah, that didn’t happen.) I also had a lemon that had seen better days and a hunk of Parmesan I’d been slowly shaving pieces off of like it was a fancy snack board when, really, it was just me at 10 p.m. with wine and crackers.
Anyway—this Zucchini and Almond Pasta Salad happened. And it worked. Somehow all the pieces made sense together. The crisp zucchini, salty olives, crunchy almonds, juicy tomatoes—it all came together in this beautiful, chaotic, salty-sweet bite that made me sit down and go, “Okay… wow. Did I just invent a new favorite?”
Since then, it’s been in heavy rotation. For lunches, cookouts, that weird meal in-between meal time when you don’t want a full dinner but also don’t want cereal. You know the one.
Why You’ll Love This Zucchini and Almond Pasta Salad Recipe?
Let me just say this: if you’ve ever had one of those soggy, mayonnaise-laden pasta salads at a potluck and thought “why does this exist?”—this is your redemption arc.
This Zucchini and Almond Pasta Salad is light but satisfying. It’s got this slightly nutty thing going on from the whole grain pasta, mixed with the crunchy almonds (which are toasted, btw—more on that later), and the brightness from lemon and basil. Plus, the zucchini’s raw. I know. Bold move. But it’s thinly sliced and salted first so it loses that raw bitterness and just becomes crisp and a little soft in all the right ways.
It’s one of those salads you make “just to have something in the fridge,” and then you find yourself eating it straight from the bowl at 11:30 p.m. in front of the light. I’ve done it. Twice. Maybe three times. Don’t judge.
Ingredient Notes:
Look, I’m not saying this is the only way to make this salad. It’s the way I make it most often. But let’s walk through it. I’ll give you my take, then you can decide what sounds right for your vibe.
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Zucchini – I use about 4 small ones and slice them super thin. Like, “am I slicing paper?” thin. I salt them first to soften them up a bit and take out the extra moisture. No cooking needed. Which is a win.
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Whole Grain Rotini – I like whole grain because it has a little bite and doesn’t turn to mush after a day in the fridge. But use whatever pasta you’ve got—fusilli, penne, bowties, heck even broken lasagna sheets in a pinch.
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Cherry Tomatoes – Sweet, juicy little bursts of happiness. I cut them in half so they don’t roll off the fork. Also, the red is pretty. No shame in that.
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Kalamata Olives – Here’s where people either cheer or nope out. I personally love the salty brine-y-ness. If you’re not into olives, swap them. Capers, roasted red peppers, or skip them altogether.
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Parmesan Cheese – Thinly shaved, like those curls you get at a fancy Italian place. Not the green can. Please. Unless that’s all you have and then, hey, I get it.
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Slivered Almonds – Toast them. I know, I know, it’s an extra step. But I swear the nutty flavor hits so different when they’re golden and warm. Toast at 300°F for about 10 minutes.
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Olive Oil + Lemon Juice – Simple. Clean. Bright. The dressing isn’t fussy because the rest of the salad already does enough.
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Fresh Basil – Just a few leaves, sliced thin. If you’ve got it. If you don’t? It’s not a dealbreaker. But it does take things up a notch.
How To Make Zucchini and Almond Pasta Salad?
Okay, so here’s how it usually goes when I make this. No measuring cups out, maybe a podcast playing in the background, and a counter that somehow always has a crumb from toast I made four hours ago.
Step 1: Salt the Zucchini
Slice it thin. Not “perfect chef knife” thin—just get close. Toss it with a teaspoon of salt and let it sit in a colander over the sink or a bowl. Walk away for 20 minutes. Maybe scroll, maybe toast those almonds while you wait.
Step 2: Boil the Pasta
Cook it in salted water. Like, salt it generously. Drain it. Let it cool. If I’m feeling efficient (rare), I spread it on a baking sheet to speed up the process.
Step 3: Make the Dressing
Grab a small bowl. Whisk olive oil, lemon juice, a pinch of salt, and black pepper. That’s literally it. Taste it. Add more lemon if you’re feeling tangy.
Step 4: Put It All Together
In a big bowl (and I do mean big), throw in your cooled pasta, rinsed and patted zucchini, halved cherry tomatoes, sliced olives, Parmesan curls, and those glorious toasted almonds. Pour in the dressing. Toss gently. Like, real gentle—we want a mix, not a mash.
Step 5: Top With Basil and Serve
Right before serving, sprinkle with fresh basil. Because color. Because flavor. Because it’s what summer tastes like.
Want To Save This Recipe?
Storage Options:
Totally still tasty. Actually… dare I say better? The flavors get cozy in the fridge overnight. Just store it in an airtight container and you’re golden for 2–3 days. Sometimes I splash in a bit more lemon juice the next day to freshen things up.
Variations and Substitutions:
You know I’m not precious about recipes. Here’s what I’ve done when the pantry’s sparse or I’m just bored:
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Sub the zucchini with cucumber or raw shaved asparagus. Cucumber’s a little watery, but it’s still refreshing.
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Swap almonds for walnuts or sunflower seeds. Or leave them out entirely. It’ll be fine.
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Add a protein. Grilled chicken, tuna, or a handful of chickpeas turn it into lunch-lunch, not just snack-lunch.
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No olives? Roasted red peppers bring a whole other vibe.
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Not a lemon person? Use red wine vinegar instead. Different, still delicious.
What to Serve with Zucchini and Almond Pasta Salad?
It’s great solo, but if you’re building a meal around it—or just sharing—it goes well with:
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Grilled chicken or salmon – Hello, picnic perfection.
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Fresh fruit on the side – Watermelon, peaches, or grapes.
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Toasted sourdough – For scooping, sopping, and generally looking like you’ve got your life together.
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A glass of cold white wine – If it’s that kind of day.
Frequently Asked Questions:
Can I make it a day ahead?
Absolutely. Just wait to add the almonds and basil until right before serving so they stay crisp and fresh.
Will it work with gluten-free pasta?
Yep. Just use one that doesn’t go mushy on you. I’ve had the best luck with brown rice or lentil pasta.
Do I have to toast the almonds?
Technically, no. But if you do, you’ll taste the difference. If you’re short on time though, toss ’em in raw and move on. Life’s too short to stress almonds.
This Zucchini and Almond Pasta Salad has officially earned its spot in my “stuff I actually make more than once” list. It’s easy, endlessly adaptable, and tastes way fancier than the effort it requires. There’s something kind of calming about tossing together raw veggies, carbs, cheese, and crunch in one bowl and calling it dinner.
So yeah. Give it a try. Make it your own. Eat it warm. Eat it cold. Eat it standing in front of the fridge at midnight because you forgot you still had some left and suddenly remembered how dang good it is.
Can’t wait to hear what you think—seriously. Let me know if it becomes your new favorite too.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Zucchini and Almond Pasta Salad
Ingredients
- 1½ pounds zucchini approximately 4 small, thinly sliced
- 1 teaspoon salt
- 13.5 oz box of whole grain rotini pasta
- 2 cups cherry tomatoes halved
- ½ cup kalamata olives halved
- 1½ oz Parmesan cheese shaved using a vegetable peeler
- ½ cup slivered almonds toasted and cooled (toast at 300°F for approximately 10 minutes)
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- Freshly ground black pepper to taste
- ¼ teaspoon salt for the dressing
- 3 large fresh basil leaves cut into thin ribbons
Instructions
Prepare the Zucchini:
- Place the thinly sliced zucchini in a large colander set over a bowl or in the sink. Sprinkle with 1 teaspoon of salt and allow it to rest for 20 minutes. This process draws out excess moisture and softens the zucchini slightly. Rinse well with cool water and pat dry using paper towels.
Cook the Pasta:
- Prepare the rotini pasta according to package instructions in salted water. Once cooked to al dente, drain thoroughly and set aside to cool completely before combining with the remaining ingredients.
Assemble the Salad:
- In a large mixing bowl, combine the salted zucchini, cooled pasta, cherry tomatoes, halved olives, shaved Parmesan, and toasted almonds.
Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, ¼ teaspoon salt, and freshly ground black pepper. Taste and adjust seasoning as desired.
Dress and Serve:
- Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Garnish with the sliced basil just before serving. This dish may be served chilled or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
