Bean, Basil and Zucchini Pasta Salad
This easy zucchini pasta salad features white beans, basil, and cherry tomatoes. It’s the perfect salad for BBQs, parties, potlucks, picnics, or a light lunch or dinner. It’s also naturally vegan.
Summer in a bowl! This simple zucchini pasta salad is the perfect celebration of summer produce: zucchini, yellow squash, tomatoes, and basil, along with canned beans, shell pasta, and an easy red wine and olive oil dressing.
This zucchini pasta salad is great for taking to any summer get-together and, being naturally vegan, it’s a crowd-pleaser for whoever is around your table.
Ingredient Notes
- White Beans: I use canned cannellini or great northern beans here, but chickpeas will also work! The white beans are creamier than chickpeas, so you can choose whatever texture you prefer. Open a can, drain, then add.
- Zucchini and Yellow Squash: I like using both zucchini and yellow squash for color. I thinly slice the zucchini and squash for optimal texture, but you can also cube the squash.
- Cherry Tomatoes: Tomatoes add a nice acidic bite to the pasta salad, and their color pops against the squash and shell pasta. I halve them for easier eating, and if your tomatoes are very large, you can quarter them. If you find sun-gold tomatoes when they are in season, use them here (and then after leftovers in my sun-gold pasta!).
- Basil Leaves: I’m going with the adage that if it grows together, it goes together. All the garden favorites are in this pasta salad; cherry tomatoes, squash and basil! I tear the basil leaves for easier eating.
- Mustard: This is the secret ingredient in so many recipes, especially in dressings and sauces! Mustard helps add a nice tangy, depth of flavor and viscosity to the dressing. Dijon is preferred here, but yellow will work in a pinch.
- Red Wine Vinegar: Fresh lemon juice can also be substituted for a more lemony salad, like my lemon and basil pasta salad.
- Shell Pasta: Any pasta shape works! I’m partial to shells, but other short noodles, like elbows or orrechiette pasta, will work.
How to Make
Marinate the Beans
In a large bowl, whisk together the ingredients for the dressing: garlic, mustard, maple syrup, salt and vinegar, whisking until the mustard is dissolved. Keep whisking, adding in the olive oil.
Add in the beans and let them marinate while you prep the rest of the ingredients.
Toss together
Add in the rest of the ingredients: the tomatoes, cooked pasta, zucchini, and basil. Toss, then taste, adjusting seasoning as desired.
Tips for Success
I like to marinate the beans in the dressing while I prep the other ingredients for an added layer of flavor, but this is optional. If you don’t have time, then make the dressing and add all of the other ingredients at the same time.
For the best eating experience, I like to cut the zucchini and squash about the same size as my halved tomatoes. If I have very large basil leaves, then I will tear them in half. Otherwise, I leave them whole.
What to serve with
Pasta salad is a must alongside anything grilled or burgers! I like to serve this zucchini pasta salad alongside my Impossible sloppy joes and grilled tofu cubes.
Try this pasta salad with corn on the cob, heirloom tomato salad, baked beans, and my smash burgers for the ultimate summer dinner.
More Pasta Salad Recipes
- Vegan Pasta Salad
- Cherry Caprese Pasta Salad
- Summer Pasta Salad with Tahini Dressing
- Tortellini Pasta Salad
- Italian Chopped Salad
- Greek Orzo Pasta Salad
- Mexican Street Corn Pasta Salad
If you try this zucchini pasta salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Bean, Basil and Zucchini Pasta Salad
Ingredients
- 1 garlic clove, minced
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 15 ounce can white beans, drained and rinsed
- 8 ounces shell pasta, cooked
- 1 cup thinly sliced zucchini
- 1 cup thinly sliced summer yellow squash
- 2 cups halved cherry tomatoes
- 1/2 cup torn fresh basil leaves
Instructions
- Whisk together the garlic clove, mustard, maple syrup, salt, red wine vinegar and olive oil together in a large bowl. Add the white beans and let marinate while you prep the rest of the ingredients,
- Add the rest of the ingredients: the pasta, zucchini, squash, cherry tomatoes, basil leaves and gently toss together.
- Season, taste as adjusted, then serve.