Cold pasta with zucchini is a perfect summer dish that is both light and refreshing. With the warm weather, it’s too hot to be cooking heavy meals, and this dish is just what you need. This recipe can be served as a main dish or as a side dish to go with any grilled meats or seafood. In this article, we will be sharing three of our favorite cold pasta with zucchini recipes that are delicious and easy to make.

Recipe 1: Lemon Butter Linguine with Zucchini

Ingredients:

– 8 ounces linguine
– 2 medium zucchini
– 3 tablespoons unsalted butter
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup grated Parmesan cheese
– 1 lemon, zest and juice

Directions:

1. Cook the linguine according to the package instructions until al dente. Rinse with cold water and set aside.

2. Use a vegetable peeler or mandolin to slice the zucchinis into thin strips.

3. Melt the butter in a large skillet over medium heat. Add the zucchini, salt, and pepper and sauté for about 2-3 minutes, until the zucchini is tender.

4. Add the cooked linguine to the skillet with the zucchini and toss to combine.

5. Add the Parmesan cheese, lemon zest, and lemon juice to the skillet and toss to combine.

6. Serve immediately or refrigerate for later.

Recipe 2: Creamy Pesto Pasta with Zucchini

Ingredients:

– 8 ounces fusilli pasta
– 2 medium zucchini
– 1/4 cup pesto sauce
– 1/4 cup heavy cream
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup grated Parmesan cheese

Directions:

1. Cook the fusilli pasta according to the package instructions until al dente. Rinse with cold water and set aside.

2. Use a vegetable peeler or mandolin to slice the zucchinis into thin strips.

3. In a small bowl, whisk together the pesto sauce and heavy cream.

4. Heat a large skillet over medium heat. Add the zucchini, salt, and pepper and sauté for about 2-3 minutes, until the zucchini is tender.

5. Add the cooked fusilli pasta to the skillet with the zucchini and toss to combine.

6. Pour the creamy pesto sauce over the pasta and toss to combine.

7. Sprinkle with grated Parmesan cheese and serve immediately or refrigerate for later.

Recipe 3: Greek Pasta Salad with Zucchini

Ingredients:

– 8 ounces rotini pasta
– 2 medium zucchini
– 1 medium cucumber
– 1 pint cherry tomatoes
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup sliced kalamata olives
– 1/4 cup Greek vinaigrette dressing

Directions:

1. Cook the rotini pasta according to the package instructions until al dente. Rinse with cold water and set aside.

2. Use a vegetable peeler or mandolin to slice the zucchinis and cucumber into thin strips.

3. Halve the cherry tomatoes.

4. In a large bowl, combine the cooked rotini pasta, zucchini, cucumber, cherry tomatoes, feta cheese, parsley, and olives.

5. Drizzle with Greek vinaigrette dressing and toss to combine.

6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Conclusion

Cold pasta with zucchini is a great summertime dish that is both light and refreshing. The three recipes shared in this article are easy to make and can be served as a main dish or side dish. Give them a try for your next summer meal and enjoy the flavors of the season.

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