Charred Asparagus and Zucchini Pasta Salad

PREP TIME: 25 MINUTES
SERVINGS: 2-4

About

This pasta salad is easy to prepare, light on the stomach, and full of fresh, vibrant flavors. It works just as well as a quick lunch at home as it does packed up for work, and it can easily double as a colorful side dish for a larger meal. Beyond convenience, it’s a nourishing option too. Asparagus brings a boost of fiber, folate, and essential vitamins, along with a generous dose of antioxidants that support overall health. You can keep it classic with creamy feta or skip it entirely for a plant-based version – either way, it’s a flexible recipe that adapts to your liking without losing its appeal.

Ingredients

200 g pasta of choice
250 g asparagus
1 medium size zucchini
Handful dandelion leaves (or rocket)
4-5 PCS sundried tomatoes
½ block feta cheese (approx. 100 g)
½ cucumber
2-3 TBSP olive oil
Juice of ½ lemon
Balsamic vinegar to taste
2-3 TSP green pesto (optional)
30 g pine nuts
Salt and pepper to taste

Instructions

Cook the pasta
Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and let it cool slightly.

Prep the vegetables
Trim the woody ends off the asparagus. Slice the zucchini into thin strips or half-moons.

Char the vegetables
Heat a grill pan or large skillet over medium-high heat with a little olive oil. Add the asparagus and zucchini, season with salt and pepper, and cook for about 6–8 minutes until tender and slightly charred. Remove from heat.

Toast the pine nuts
In a dry pan over medium heat, toast the pine nuts for 2–3 minutes until golden. Set aside.

Prepare the other ingredients
Chop the sundried tomatoes, dice the cucumber, and roughly crumble the feta cheese. Wash and dry the dandelion leaves (or rocket).

Make the dressing
In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, and pesto (if using). Season with salt and pepper to taste.

Assemble the salad
In a large bowl, combine the cooked pasta, charred vegetables, sundried tomatoes, cucumber, and greens.

Dress and finish
Pour over the dressing and toss gently to combine. Add feta and toasted pine nuts on top.

Serve
Serve slightly warm or at room temperature. Adjust seasoning if needed before serving.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MAY 6, 2026

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