Zucchini Pasta Salad with Chickpeas and Olives

This Mediterranean-inspired pasta salad features sweet sautéed zucchini, salty olives, and juicy tomatoes. (No mayo!)

A bowl of classic, mayo-laden pasta salad is something I’ve scarcely, if ever, approached with enthusiasm. Cold pasta that’s also creamy is just one of those American traditions I could never get behind – along with baseball, ice water, and commercialized healthcare. But I digress.

A colorful pasta salad with both cooked and raw summer vegetables, however, plus something briny and punchy, and a light dressing – now that’s something I can get excited about.

This Mediterranean-inspired zucchini pasta salad features sweet pan-fried zucchini, crispy chickpeas, juicy cherry tomatoes, salty kalamata olives, parsley, and lemon vinaigrette. It’s perfect for making ahead for barbecues and cookouts, and the lack of mayo means it’s safer to leave out unrefrigerated.

Key Ingredients + Substitutions

• Pasta: I like farfalle (bowties) here, but you can use another short variety like gemelli or fusilli.
• Zucchini: This pasta salad works with both green zucchini (a.k.a. “courgette”) and yellow summer squash. 
• Chickpeas: Add some protein and a satisfying textural contrast.
• Cherry Tomatoes: Perfect for pasta salad because they’re sweeter than other tomato varieties.
• Olives: The salty bite and “meaty” texture of kalamata olives works best here. You can also use castelvetrano. Since olives add a lot of personality to this vegan salad, seek out the best quality you can, preferably from the deli counter or refrigerated section of the store. Do not use canned black olives – they have zero flavor.
• Parsley: The ideal herb for this flavor combo. Basil would also be lovely.

Got extra zucchini on your hands? Make these vegan zucchini fritters, Italian veggie sandwiches, Thai zucchini curry, or pan-fried zucchini with caper relish next.

How to Make Zucchini Pasta Salad (Step-by-Step Photos)

Find the complete instructions with ingredient amounts in the printable recipe card below.

Step 1: Cook the Pasta

Boil the pasta according to package directions in salted water until al dente. Then cool it for about 10 minutes, until it stops steaming. You can spread it out on a quarter sheet pan or tray to speed up the cooling, if you’d like.

Step 2: Sauté the Zucchini

Cook the zucchini with olive oil in a large pan, mostly in a single layer, until it is golden brown on both sides but not mushy, about 10 minutes.

Step 3: Sauté the Chickpeas

Remove the zucchini from the pan and set aside. Cook the chickpeas in the same pan until they are golden brown, about 8 minutes.

Step 4: Prep the Dressing

Combine all the dressing ingredients and whisk to incorporate.

Step 5: Assemble the Salad

In a large bowl, combine the pasta, zucchini, and chickpeas with the remaining salad ingredients and the dressing. Toss to incorporate.

Don’t Skip These Cooking Tips

• Find great olives. Be sure to use olives you actually enjoy eating here – preferably some nice ones from the deli counter or the refrigerated section of the store. Do not use canned black olives.
• Don’t overcook the zucchini. Cook the zucchini on medium-high heat until it’s golden brown, resisting the urge to stir too often; you only need to stir it a few times. Remove it from the heat before it gets super mushy, or it’ll fall apart in the salad.
• Salt the zucchini after cooking. Salt draws moisture out of vegetables, so seasoning the zucchini after cooking will help preserve its shape.
• Dress the pasta while warm, but not hot. The best time to dress the pasta is while it is still a bit warm but not steaming. That way, it’ll absorb some of the dressing but won’t be so hot that it “cooks” the tomatoes and parsley.

Make-Ahead Notes

This pasta salad is best enjoyed on the same day it’s made. But if you want to prep it ahead of time to bring to a party/barbecue, you totally can – it’s a very forgiving recipe and it’s more than fine if it sits around for a couple of hours. The leftovers are also great for lunch the next day (store in an airtight container in the fridge and eat within 3 days).

More Summer Salads to Try

• Roasted Potato Salad with Butter Beans
• Cucumber Kimchi Salad
• Summer Pearl Couscous Salad
• Dill Potato Salad with Capers

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe