“`html
If you’re on the lookout for a vibrant, fresh, and totally satisfying salad that feels both wholesome and indulgent, then the Pasta Zucchini Edamame Salad Recipe is exactly what your kitchen needs. This delightful dish brings together tender strozzapreti pasta, perfectly golden zucchini, bright green edamame, and fresh herbs all tossed in a luscious herb sauce. With bursts of caper tang and creamy buffalo mozzarella scattered throughout, every bite delivers a symphony of textures and flavors that is as visually stunning as it is delicious. Whether for a light lunch, an impressive potluck contribution, or a colorful side, this recipe is a reliable crowd-pleaser that feels like sunshine on a plate.
Ingredients You’ll Need
Getting this Pasta Zucchini Edamame Salad Recipe just right depends on a handful of carefully chosen ingredients that are simple but essential. Each component plays a special role, whether it’s adding vibrant color, a satisfying bite, or layers of bright flavor complexity.
- 8 ounces strozzapreti or penne pasta: The perfect base with a firm bite to hold all the flavors and textures wonderfully.
- 3 medium zucchini: Sliced and golden fried for a touch of sweetness and crispy edges.
- ¾ cup frozen edamame: Adds a fresh, nutty pop of green and protein to balance the dish.
- 2 cups basil leaves: For that unmistakable fragrant, peppery herb flavor.
- ¼ cup parsley: Offers a bright, fresh counterpoint that lifts the salad.
- â…” cup sunflower oil: Used to fry the zucchini, providing a light and neutral base.
- â…“ cup olive oil: Blended into the herb sauce to add richness and a subtle fruitiness.
- 1½ tablespoons red grape juice vinegar: Adds a gentle tang that perfectly balances the fried zucchini.
- 1½ tablespoons capers: Briny bursts of flavor that create excitement in every bite.
- Zest of 1 lemon: For a fresh, citrusy brightness that awakens all the other ingredients.
- 7 ounces buffalo mozzarella, torn into chunks: Creamy, tender pearls that make every forkful luxurious.
- Salt to taste: Essential for enhancing all those fresh flavors.
- Black pepper to taste: Adds a subtle warmth and grounding spice.
How to Make Pasta Zucchini Edamame Salad Recipe
Step 1: Boil and Prepare Zucchini
Begin by bringing a large pot of salted water to a roaring boil—this is your pasta’s playground. At the same time, slice your zucchini into neat ¼-inch rounds, making it easy for them to cook evenly and fry beautifully later on.
Step 2: Fry the Zucchini
Warm the sunflower oil in a medium saucepan and delicately fry the zucchini rounds in batches until they turn a gorgeous golden brown. This process adds a slightly crispy edge and sweetness that contrasts perfectly with the salad’s other textures. After frying, drain them well and toss the zucchini in red grape juice vinegar to introduce a subtle tang that heightens their flavor.
Step 3: Blanch Edamame and Make Herb Sauce
Blanch the frozen edamame in boiling water for about 3 minutes until tender yet still vibrant green. While that’s happening, create your herb sauce by processing fresh basil, parsley, and olive oil in a food processor until smooth and fragrant—this sauce is the heart and soul of the dish, infusing every bite with fresh, garden-bright flavor.
Step 4: Cook Pasta and Combine Ingredients
Cook your pasta al dente so it maintains a satisfying firmness. Then, mix it all up by combining the pasta with the fried zucchini, blanched edamame, herb sauce, capers, lemon zest, and generous chunks of creamy buffalo mozzarella. This step brings all the textures and flavors together in perfect harmony.
Step 5: Season and Finish with Fresh Basil
Finally, season your salad with salt and freshly cracked black pepper to taste. Stir in the remaining fresh basil leaves right before serving to add a burst of fresh aroma and a lovely green pop that makes the salad look irresistible.
How to Serve Pasta Zucchini Edamame Salad Recipe
Garnishes
To elevate your Pasta Zucchini Edamame Salad Recipe, try sprinkling a few extra torn basil leaves on top or adding a few shavings of lemon zest right before serving. A light drizzle of good quality olive oil can also give it that shiny, inviting finish that makes the salad feel even more special.
Side Dishes
This salad pairs beautifully with simple grilled proteins like chicken or fish. It also complements a crusty artisan bread or garlic focaccia, making for a well-rounded meal that’s bursting with fresh, balanced flavors.
Creative Ways to Present
If you want to wow guests, serve this Pasta Zucchini Edamame Salad Recipe in individual glass jars or colorful bowls that showcase the salad’s lush greens and creamy mozzarella chunks. For a picnic or casual gathering, layered in a clear container, it’s as pretty as it is practical.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Pasta Zucchini Edamame Salad Recipe in an airtight container in the refrigerator for up to 2 days. The flavors will marry beautifully, though the mozzarella might soften further—still delicious and convenient for a quick lunch!
Freezing
Because this salad contains fresh mozzarella and delicate herbs, freezing is not recommended. Freezing can alter the texture of both the cheese and vegetables, so it’s best enjoyed fresh or within a couple of days when stored properly.
Reheating
This salad is best served cold or at room temperature. If you prefer it slightly warm, gently bring to room temperature before serving rather than reheating in the microwave, which might change the mozzarella’s texture and flavor.
FAQs
Can I use a different pasta shape?
Absolutely! While strozzapreti or penne holds the sauce nicely, fusilli or farfalle would also work well, providing excellent texture and allowing the herb sauce and veggies to cling beautifully.
Is this salad suitable for a vegan diet?
You can easily make it vegan by omitting the buffalo mozzarella or using a plant-based cheese alternative. The rest of the ingredients are naturally vegan and bursting with flavor.
How long does it take to prepare this salad?
The whole Pasta Zucchini Edamame Salad Recipe comes together in about 15 minutes of prep plus 15 minutes of cooking, making it a fantastic quick and fresh meal option when you want something wholesome fast.
Can I prepare parts of the salad ahead of time?
You can slice and fry the zucchini earlier in the day and even prep your herb sauce in advance. Just combine everything fresh just before serving to keep the flavors vibrant and textures crisp.
What can I substitute for buffalo mozzarella?
If buffalo mozzarella isn’t available, fresh mozzarella balls or burrata are great alternatives. Goat cheese can also add creaminess but will introduce a tangier flavor.
Final Thoughts
This Pasta Zucchini Edamame Salad Recipe feels like a celebration of fresh, seasonal ingredients coming together in perfect harmony. It’s easy to make, bursting with flavor, and always impresses whether served for a casual family lunch or a fancy get-together. I can’t wait for you to try it and see how this vibrant salad brings a fresh, delicious energy to your table!
“`
Print
Pasta Zucchini Edamame Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 servings
- Category: Salad
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and vibrant Pasta Zucchini Edamame Salad combining al dente pasta with crispy fried zucchini, blanched edamame, and a flavorful basil-parsley herb sauce. Enhanced by capers, lemon zest, and creamy buffalo mozzarella, this dish is perfect as a light meal or a side for your summer gatherings.
Ingredients
Pasta and Vegetables
- 8 ounces strozzapreti or penne pasta
- 3 medium zucchini
- ¾ cup frozen edamame
Herbs and Oils
- 2 cups basil leaves
- ¼ cup parsley
- â…” cup sunflower oil
- â…“ cup olive oil
Flavor Enhancers
- 1½ tablespoons red grape juice vinegar
- 1½ tablespoons capers
- Zest of 1 lemon
Cheese and Seasonings
- 7 ounces buffalo mozzarella, torn into chunks
- Salt to taste
- Black pepper to taste
Instructions
- Prepare zucchini and boiling water: Bring salted water to a boil in a large pot. Meanwhile, slice the zucchini into ¼-inch rounds to ensure even frying and tender-crisp texture. This initial preparation takes about 5 minutes.
- Fry zucchini and add vinegar: Heat sunflower oil in a medium saucepan over medium heat. Fry the zucchini slices in batches until golden and crisp on both sides, about 8 minutes total. Once fried, drain them well and toss with red grape juice vinegar to add a tangy brightness.
- Blanch edamame and prepare herb sauce: Blanch the frozen edamame in boiling water for 3 minutes to bring out their natural sweetness and maintain a vibrant color. Drain and set aside. In a food processor, combine basil leaves, parsley, and olive oil to create a fresh herb sauce, pulsing until smooth. This step takes around 5 minutes.
- Cook pasta and combine all ingredients: Cook pasta in the boiling salted water until al dente, then drain and transfer to a large mixing bowl. Add the fried zucchini, blanched edamame, herb sauce, capers, lemon zest, and buffalo mozzarella chunks. Gently toss to combine all flavors, about 10 minutes.
- Season and finish with fresh basil: Season the salad with salt and black pepper to your preference. Stir in the remaining fresh basil leaves to add a final fresh herbal note. This finishing step takes approximately 2 minutes before serving.
Notes
- Use buffalo mozzarella for a creamy texture that complements the fresh herbs and vegetables.
- Frying zucchini in batches ensures even cooking and prevents overcrowding for better crispiness.
- Blanching edamame quickly preserves color and texture.
- You can substitute strozzapreti with penne or other similar pasta shapes.
- Serve this salad slightly chilled or at room temperature for best flavor.
