Summer Garden Pasta Salad
Serves: 4-6
  • 1 medium zucchini - sliced into half moons
  • 1 medium summer squash - sliced into half moons
  • 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks
  • sea salt
  • freshly ground black pepper
  • ¼ cup olive oil, plus more for drizzling the vegetables
  • zest and juice from 1 large lemon
  • 1½ tablespoons Dijon mustard
  • 10 oz pasta of choice
  • 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas)
  • heaping ½ cup pitted Castelvetrano olives or other olives of choice
  • a few large handfuls fresh basil - torn or sliced
  1. Preheat the oven to 400° F (200° C).
  2. Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft.
  3. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine.
  4. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold.
Recipe by Golubka Kitchen at