Cold Pasta with Zucchini is a light, refreshing, and creamy summer dish perfect for picnics, potlucks, or hot-weather lunches. Featuring tender fusilli pasta tossed with sautéed zucchini, creamy Roman ricotta, and a zing of lemon, this recipe offers both simplicity and elegance. With the brightness of fresh mint and basil, it's the kind of pasta salad you'll want to make all season long.
Why Everyone Will Love This Recipe
- Perfect for warm weather—served chilled, it’s refreshing and satisfying.
- Combines zucchini and creamy ricotta for a naturally light but flavorful dressing.
- Ready in under 30 minutes—ideal for busy days or summer gatherings.
- Kid-friendly and adaptable with pantry staples.
- Great for meal prep—flavors deepen as it sits!
What Is Cold Pasta with Zucchini?
Cold pasta dishes are staples in Mediterranean cuisine, offering a cool alternative to heavier, hot pasta meals. This version highlights zucchini, one of summer’s most abundant vegetables, gently sautéed in olive oil and paired with ricotta—a soft, fresh cheese made from sheep's milk in the Roman tradition. Finished with lemon zest and herbs, the dish balances creaminess and freshness in every bite.
Cooking Tips
- Use Roman ricotta if available—it’s denser and richer than standard ricotta.
- Let everything cool completely before mixing to avoid melting the cheese.
- Slice zucchini thinly so they cook evenly and quickly.
- Add lemon zest right before serving for the most vibrant flavor.
- For a vegan version, substitute ricotta with a dairy-free soft cheese or tofu spread.
Frequently Asked Questions
Can I serve this pasta warm?
While it's designed to be served cold, it’s also delicious slightly warm or at room temperature.
What type of pasta works best?
Short pasta shapes like fusilli, penne, or farfalle are ideal because they hold the ricotta and zucchini well.
Can I make this dish ahead of time?
Yes, it actually tastes better after chilling for a couple of hours. Just give it a good stir before serving.
Can I use another cheese besides ricotta?
Sure! Try crumbled feta, goat cheese, or even mascarpone for a different twist.
Is this dish suitable for a picnic?
Absolutely! It travels well and stays fresh without needing to be kept piping hot.
How to Store
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Stir well before serving to redistribute the ricotta and herbs. Add a small splash of olive oil or lemon juice to refresh the flavors if needed.
How to Freeze
This dish is not ideal for freezing, as ricotta tends to lose its creamy texture and the zucchini can become watery upon thawing. It’s best enjoyed fresh or stored short-term in the fridge.
Ingredients
How to Make Cold Pasta With Zucchini and Ricotta
;Resize,width=712;)
Heat a generous drizzle of olive oil in a pan. Add the garlic clove and sauté until fragrant, then remove it.
Add sliced zucchini, season with salt and pepper, and cook for 5–7 minutes until tender and lightly golden. Set aside to cool.
Heat a generous drizzle of olive oil in a pan. Add the garlic clove and sauté until fragrant, then remove it.
Add sliced zucchini, season with salt and pepper, and cook for 5–7 minutes until tender and lightly golden. Set aside to cool.
Boil the fusilli in salted water until al dente. Drain and rinse under cold water to stop cooking. Let it cool completely.
Boil the fusilli in salted water until al dente. Drain and rinse under cold water to stop cooking. Let it cool completely.
;Resize,width=712;)
In a large bowl, combine the cooled pasta, sautéed zucchini, cubed ricotta, lemon zest, and chopped mint. Drizzle with olive oil and toss gently to combine.
In a large bowl, combine the cooled pasta, sautéed zucchini, cubed ricotta, lemon zest, and chopped mint. Drizzle with olive oil and toss gently to combine.
;Resize,width=712;)
Plate the pasta and top with fresh basil leaves. Serve chilled or at room temperature.
Plate the pasta and top with fresh basil leaves. Serve chilled or at room temperature.
;Resize,width=767;)
