Zucchini Almond Pasta Salad Recipes

This zucchini almond pasta salad is the kind of dish that’s loud with texture — crunchy toasted almonds, tender ribbons of zucchini, chewy pasta, bright herbs and a tangy lemony dressing that refuses to be boring. It’s light enough for a picnic but hearty enough to be a main for weeknight dinners when you’re pretending to eat healthy. It comes together fast, stores well, and somehow always makes people ask for seconds.

My husband calls this “summer in a bowl” and eats it for lunch like it’s a secret. The kids, who are suspicious of anything green, will scoop up the almonds and then, if we’re lucky, discover the zucchini tucked under. Once I brought this to a backyard barbecue and my little sister (who swears she doesn’t like zucchini) went back three times. True story: I once forgot to salt the pasta water and nearly threw the whole thing out, but tossing in extra lemon and grated pecorino saved the batch. It’s become our go-to when I need something that feels special but doesn’t require babysitting the oven.

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I usually make this on a messy Sunday afternoon while someone else chops and someone else listens to a podcast. Ribbons of zucchini? I either use a peeler or the slicer attachment on my box grater — no shame in convenience. Toasting the almonds is the only thing that feels fancy; do it in a dry skillet and don’t walk away or you’ll get smoke signals and a sad nut situation. Also: if your pasta cools too fast, toss a splash of the dressing on it so it doesn’t clump up while you finish everything.

Shopping Tips

– Grains/Pasta: Choose a short pasta (penne, farfalle, or shells) that holds dressing — whole grain or regular both work; smaller shapes mean more nooks for the almonds.
– Vegetables: Pick firm, medium zucchinis — smaller ones have fewer seeds and better texture when sliced thin.
– Fresh Herbs: Parsley, basil, or mint are great; buy a little extra because they wilt fast and you’ll want more on day two.
– Nuts & Seeds: Raw almonds toasted in a skillet taste best; slivered or sliced are easier to eat than whole nuts.
– Citrus: Use fresh lemon for the dressing — bottled juice won’t give that bright pop.

Prep Ahead Ideas

– Trim and ribbon the zucchini a day ahead and store in a shallow container lined with paper towels to absorb moisture.
– Toast the almonds, cool fully, and keep them in an airtight jar — they’ll stay crunchy for a week.
– Make the dressing up to 3 days ahead; give it a good shake before assembling.
– Keep pasta and salad components separate until serving if you want maximum freshness; toss just before you leave the house.

✔Time-Saving Tricks

– Use a vegetable peeler to make zucchini ribbons — it’s faster and prettier than a knife.
– Cook pasta a minute under al dente so it doesn’t get gummy when chilled.
– Toast almonds in a wide skillet on medium-high for 3–5 minutes, stirring constantly — no oven needed.
– Buy pre-grated cheese or pre-chopped herbs if you’re racing the clock.

✔Common Mistakes

– Overcooked pasta: I did this once and ended up with a sad gluey salad; rinse under cold water to stop cooking and add a splash more dressing to revive it.
– Watery zucchini: If you slice too thick or salt too soon, it can get soggy — salt it lightly and pat dry before mixing.
– Burnt almonds: They go from toasted to coal in seconds; remove from heat the moment they smell toasty.
– Bland dressing: Always taste and adjust lemon/salt — it’s the anchor that makes everything pop.

What to Serve It With

– A big peppery arugula salad with shaved parmesan.
– Grilled chicken or salmon for a more filling plate.
– crusty bread to mop up any extra dressing.
– For a picnic: cold fried chicken or herby potato salad.

✔Tips & Mistakes

– Salt pasta water well — it should taste like the sea.
– Don’t add salt to zucchini too early or it’ll weep; salt the whole salad at the end.
– If dressing separates, whisk in a spoonful of mustard to bind.
– Want more heat? Toss in red pepper flakes or chopped peperoncini.

✔Storage Tips

Store leftover salad in an airtight container in the fridge for up to 3 days. It’s actually tasty cold for lunch the next day; the almonds will soften a touch, so if you care about crunch, keep some extra toasted almonds on the side to sprinkle on just before eating. If it seems dry after sitting, drizzle a little olive oil and lemon, stir, and taste for salt.

✔Variations and Substitutions

Use pine nuts or pistachios instead of almonds for a different flavor; sunflower seeds work if you need nut-free. Swap lemon for lime + a touch of honey for a sweeter, brighter dressing. Goat cheese or feta adds creaminess if you want a richer salad. I wouldn’t recommend replacing the zucchini with cucumber in this exact dressing — cucumbers bring too much water unless you squeeze them dry first.

Frequently Asked Questions

Zucchini Almond Pasta Salad Recipes

Bright, crunchy zucchini and toasted almonds meet twirly pasta in a lemony herb dressing. A fresh, make-ahead side or light lunch.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 12 oz short pasta (like fusilli or penne)
• ▢ 1 tbsp kosher salt, for pasta water
• ▢ 6 tbsp extra-virgin olive oil
• ▢ 10 oz zucchini, thinly sliced into half-moons
• ▢ 1.5 cup cherry tomatoes, halved
• ▢ 0.5 cup red onion, thinly sliced
• ▢ 0.25 cup fresh parsley or basil, chopped
• ▢ 0.33 cup slivered almonds, toasted
• ▢ 0.33 cup Parmesan cheese, grated or shaved
• ▢ 3 tbsp fresh lemon juice
• ▢ 1 tsp lemon zest
• ▢ 1 tsp Dijon mustard
• ▢ 1 tsp honey
• ▢ 1 tsp garlic, finely minced
• ▢ 1 tsp white wine vinegar optional for extra tang
• ▢ 0.25 tsp red pepper flakes
• ▢ 0.75 tsp fine sea salt for the dressing
• ▢ 0.5 tsp black pepper, freshly ground

Instructions

Preparation Steps

• Boil the pasta in a large pot of water seasoned with the kosher salt until al dente.
• Drain, rinse briefly under cool water, and shake dry. Spread on a sheet pan to cool.
• Toast the almonds in a dry skillet over medium heat until golden and fragrant, then cool.
• Warm 1 tbsp olive oil in the skillet. Sauté zucchini with a pinch of salt until just tender, 3–4 minutes. Cool.
• Whisk remaining olive oil with lemon juice, zest, Dijon, honey, garlic, vinegar, red pepper, sea salt, and black pepper.
• Combine pasta, zucchini, tomatoes, red onion, and herbs in a large bowl. Pour in the dressing and toss well.
• Fold in Parmesan and most almonds. Chill 15 minutes. Top with remaining almonds before serving.

Notes

Try it with ribbons of raw zucchini for extra crunch, or swap parsley for basil. For a heartier take, add grilled chicken or chickpeas. Store leftovers in an airtight container for up to 3 days; refresh with a splash of lemon and oil before serving.

This recipe is an original creation inspired by classic Zucchini Almond Pasta Salad Recipes flavors. All ingredient ratios and instructions are independently developed.