This pasta salad is summer in a bowl. It’s loaded with fresh veggies, has a bright (and addictive) vinaigrette, and requires minimal cooking. Like always, this is a “recipe” but think of it more as inspiration — tweak, sub, and adjust to make it your own! Adding lots of different vegetables and herbs brings the plant diversity that our guts thrive on, plus using a plant-based pasta like Banza provides extra fiber and protein. It’s filling enough to eat on its own as a meal, or as the perfect complement to your summer barbecues.
Set a pot of water to boil for the pasta and preheat the oven to 400 degrees F.
Place zucchini on a wire rack and drizzle with olive oil, salt and pepper on both sides. Roast for 15 minutes, or until slightly browned and softened.
While the pasta and zucchini are cooking, combine the olives, capers, arugula, chili flakes, lemon zest, scallions, walnuts, feta cheese, and herbs in a large bowl. Add in cooked pasta and zucchini when ready.
To make the dressing, combine miso, lemon juice, olive oil, honey, pepper, and shallot in a jar and shake it to emulsify. Taste and make adjustments as needed.
Add half of the dressing to the pasta salad and toss to combine, adding more dressing as needed. Taste and adjust seasoning.
Enjoy!
Katie Rial is a Chicago-based student currently pursuing a career as a registered dietitian. Inspired by her previous experience as a health care consultant, love of cooking (and eating!), and fascination with the inner workings of the human body, she looks forward to helping individuals of all backgrounds live the happiest, healthiest, most vibrant lives possible.
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