Fresh, Light, and Comforting—All in One Bowl
This Roasted Zucchini Pasta Shells and Peas Salad is everything you crave in a spring or summer dish: vibrant, healthy, gluten-free, and packed with seasonal flavor. Roasted zucchini brings warmth and depth, sweet peas add a pop of freshness, and lemony olive oil ties it all together for a dish that feels both nourishing and indulgent.
Whether you’re making it for a light dinner, prepping lunches for the week, or serving it alongside grilled mains, this salad fits in effortlessly.
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Why This Recipe Works
✅ Balanced Flavors – Sweet, tangy, savory, and earthy in every bite
✅ Gluten-Free – Made with gluten-free pasta shells that hold all the flavor pockets
✅ Nutrient-Packed – Full of fiber, vitamins, and plant-based goodness
✅ Customizable – Easy to adapt with your favorite herbs, cheeses, or added protein
✅ Great Warm or Cold – Perfect as a make-ahead salad or served freshly tossed
Ingredients
- Gluten-Free Pasta Shells
These are perfect for trapping bits of dressing, peas, and roasted veggies in every bite. Choose a quality brand with a firm texture. - Sweet Peas
Fresh or frozen both work. They add a natural sweetness and a pop of green to the salad. - Zucchini
Roasted until golden and caramelized, it adds a deep, slightly nutty flavor that contrasts beautifully with the brightness of the lemon. - Fennel
Thinly sliced fennel brings crunch and a subtle anise flavor that freshens the whole dish. - Olive Oil
A good extra virgin olive oil enhances every ingredient—used for both roasting and dressing. - Lemons
You’ll use both zest and juice to add tang and lift to the salad. Freshly squeezed is a must! - Greens
Arugula, baby spinach, or any tender greens will work to round out the dish and add a bit of bite. - Seasoning
Think salt, pepper, and optional chili flakes for a bit of kick.
How To Make It!
1. Roast the Zucchini
- Chop the zucchini into half-moons or cubes.
- Toss with olive oil, salt, pepper, and a pinch of chili flakes (if using).
- Roast at high heat until golden brown, caramelized, and slightly crispy on the edges.
2. Cook Pasta and Peas
- Boil your gluten-free pasta shells according to the package instructions until al dente.
- In the last minute of boiling, toss in the sweet peas to quickly blanch them.
- Drain and rinse under cool water to stop the cooking process.
3. Make the Salad
- In a large mixing bowl, combine the cooled pasta and peas with roasted zucchini.
- Add thinly shaved fennel and a generous handful of greens.
- Drizzle with olive oil, lemon juice, and zest. Toss everything gently.
4. Taste and Adjust
- Add more lemon or salt as needed.
- Serve warm, room temperature, or chilled depending on your mood!
Variations & Substitutions
- Add Protein: Toss in grilled chicken, white beans, or marinated tofu for a heartier meal.
- Use Different Greens: Try kale (massaged with olive oil), butter lettuce, or chopped herbs like basil and parsley.
- Change the Pasta Shape: Fusilli, penne, or even orzo work well.
- Try a Vegan Cheese: A sprinkle of vegan feta or nutritional yeast adds a nice umami touch.
- No Fennel? Use thinly sliced radish or celery for crunch.
Top Tip 💡
Roast the zucchini until it gets golden edges. That caramelization is what gives the salad depth and contrast. Don’t crowd the pan—spread them out!
Hint 🍋
Add the lemon zest before the juice to extract all the citrus oils. It gives the salad a bright aroma that elevates the entire dish.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! This salad tastes even better after it sits for a few hours in the fridge. Just give it a gentle toss before serving.
Is this recipe vegan?
Yes! It’s naturally vegan and gluten-free. Just double-check your pasta brand for any additives.
Can I use frozen peas?
Yes, frozen peas work perfectly. Just thaw them or cook them with the pasta for a minute.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. The flavors meld beautifully over time.
Can I skip the fennel?
Sure! It adds a nice crunch and light licorice flavor, but the salad is still fantastic without it.
Roasted Zucchini Pasta Shells and Peas Salad (Gluten-Free + Fresh)
Ingredients
- 2 medium zucchini chopped
- 2 cups gluten-free pasta shells uncooked
- 1 cup sweet peas fresh or frozen
- 1 small fennel bulb thinly sliced
- 2 –3 cups mixed greens arugula, baby spinach, etc.
- 3 tablespoons extra virgin olive oil divided
- 1 lemon zested and juiced
- Salt and black pepper to taste
- Optional: pinch of red chili flakes for heat
Instructions
- Step 1: Roast the Zucchini
- Preheat your oven to 425°F (220°C). Toss chopped zucchini with 1 tablespoon of olive oil, salt, pepper, and optional chili flakes. Spread on a baking sheet and roast for 20–25 minutes, until golden and caramelized.
- Step 2: Cook the Pasta and Peas
- Boil gluten-free pasta shells in salted water until al dente. In the last minute of cooking, add the peas. Drain and rinse under cool water to stop the cooking.
- Step 3: Prep the Veggies
- Thinly slice the fennel bulb and roughly chop the greens. Zest and juice the lemon. Set everything aside.
- Step 4: Assemble the Salad
- In a large bowl, combine the cooked pasta, peas, roasted zucchini, fennel, and greens. Add lemon zest and juice, and drizzle with the remaining 2 tablespoons of olive oil.
- Step 5: Toss and Serve
- Season with salt and pepper to taste. Gently toss until everything is coated. Serve warm, at room temperature, or chilled.
