Roasted Zucchini Pasta Shells and Peas Salad (Gluten-Free + Fresh)
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.
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.