Thanksgiving Zucchini Parmesan Pasta Salad Recipe That Outshines the Turkey

Equipment

Must-haves

• Large pot for cooking pasta
• Colander for draining
• Mixing bowl for dressing and tossing
• Baking sheet for roasting zucchini
• Skillet for toasting breadcrumbs (or a small pan)
• Tongs for tossing and turning
• Sharp knife and cutting board
• Measuring spoons and a whisk or fork for the dressing
• Grater or microplane for Parmesan (optional but classy)

Nice-to-haves

• Food processor or mandoline for ultra-slicey zucchini
• Salad spinner to dry greens quickly
• Extra-parmesan wedge for shaving on top
• Fresh basil and parsley for punchy greens

Ingredients

• 12 oz pasta (rotini or farfalle work beautifully)
• 2 medium zucchini, sliced into half-moons
• 1 pint cherry tomatoes, halved
• 1/2 cup mozzarella pearls or cubed mozzarella (optional)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/3 cup extra-virgin olive oil (for dressing)
• 1/4 cup lemon juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon red pepper flakes (optional for a little heat)
• Salt and black pepper to taste
• 1/2 cup breadcrumbs (panko) for a crispy topping
• 1 tablespoon olive oil (for breadcrumbs)
• Fresh basil leaves for garnish
• Optional greens: 1 cup baby arugula or spinach

That’s a lot of tasty things, but not a lot of drama. You’ll roast, simmer, and toss your way to a salad that tastes like a holiday party in a bowl.

Tip: Parmesan adds sharpness, lemon brings brightness, and zucchini keeps things light enough to enjoy a second helping of pumpkin pie.

Want to make this gluten-free? Swap in gluten-free pasta. Want it meatier? Add grilled chicken or chickpeas—your call, chef. The beauty here is flexibility, not formality.

Instructions

1. Preheat the oven to 425°F (220°C). Toss the sliced zucchini with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast 12–15 minutes until edges are golden and tender.
2. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain well and briefly rinse with cold water to stop the cooking, then drain again.
3. In a small bowl, whisk together 1/3 cup olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the bright dressing.
4. Toast breadcrumbs in a skillet with 1 tablespoon olive oil over medium heat until golden and crispy. Set aside.
5. In a large bowl, combine the warm pasta, roasted zucchini, halved tomatoes, mozzarella, and greens (if using). Pour in the dressing and toss well to coat everything.
6. Stir in the Parmesan cheese, then taste and adjust with salt, pepper, or a squeeze more lemon if you like it punchy. Tear in fresh basil leaves.
7. Top with the crispy breadcrumbs just before serving for a crunchy contrast. If you’re not serving right away, keep the breadcrumbs separate and add them right before serving.
8. Serve warm or at room temperature. It pairs beautifully with turkey, cranberry sauce, and a side of family banter.

What You Need To Know: This salad shines because you’re layering flavors—roasted zucchini with garlicky dressing and a lemony zing that wakes up even the sleepy Thanksgiving crowd.

Extra tip: If the salad sits for a bit, a quick toss freshens everything up and keeps the breadcrumbs from turning mushy.

Good to Know

The salad is best when the zucchini is caramelized and the dressing is bright but not sour. If you want extra color, add a handful of fresh basil and some arugula for peppery bites.

Want more crunch? Don’t skip the breadcrumbs. Want less crunch? Omit them and sprinkle extra Parmesan instead. Your choice, your table.

Tips

• Make-ahead option: Roast zucchini and cook the pasta up to a day ahead; store separately and toss with dressing just before serving.
• To keep things vibrant, add a handful of fresh herbs and a squeeze of lemon right before serving.
• For gluten-free, use your favorite GF pasta and skip any breaded toppings.
• Leftovers rehearse nicely as a light lunch the next day—toss with a handful of arugula for a quick makeover.

Variations

• Herbed pesto twist: Swap in a tablespoon of pesto in the dressing for a herby, creamy twist.
• Leafy upgrade: Increase greens to 2 cups with spinach and arugula for a greener bowl.
• Protein boost: Add shredded rotisserie chicken or chickpeas for a heartier option.

Serving Suggestions

Serve with slices of crusty bread, a light white wine, and the sound of everyone saying, “I didn’t know salads could taste like this.”

For a true Thanksgiving spread, place this salad alongside roasted turkey, cranberry sauce, mashed potatoes, and a green veggie—your guests get a rainbow plate and a complimentary napkin-folding lesson from you.