This Zucchini Ditalini Pasta Salad with Basil Vinaigrette is the best way to use up all that summer zucchini! This simple side dish combines grilled zucchini with creamy mozzarella pearls, fiber-rich chickpeas and ditalini pasta. It all gets tossed in a simple, homemade basil vinaigrette and is perfect for anything from weekday lunches to hosting a crowd!
Is my body 99% pasta salad at this point!? Yes, yes it is. This is just a summer non-negotiable to me. I love coming up with new flavor/ingredient combos and it can be such a satisfying yet comforting side dish. Recently, I developed this grilled salmon recipe with burst tomatoes and I knew that it needed to be served with an herby, veggie-filled pasta salad like this zucchini ditalini pasta salad with basil vinaigrette!
There’s nothing revolutionary about this pasta salad combo, but it is just a reliable one to have in your back pocket. We’re keeping it pretty simple with fresh grilled zucchini, creamy mozzarella pearls, chickpeas for a fiber boost and of course…the cutest little ditalini pasta! This has become a recent favorite for pasta salads as I feel like you get the perfect amount of everything in each bite.
And I would be remiss not to mention the basil vinaigrette, which sounds way fancier than it is. It’s pretty much a simplified pesto situation, without the parmesan and pine nuts. It has a thinner, smoother consistency which I think makes for the perfect mouthfeel. Give the basil a quick blanch for that vibrant green color and there ya have it…a summer side dish you’re going to love.
Why You’ll Love this Zucchini Pasta Salad with Basil Vinaigrette
- It’s the perfect vegetarian side dish for summer BBQs, picnics and potlucks!
- This pasta salad can easily be prepped ahead of time to make your hosting even easier.
- Chickpeas boost the fiber, while mozzarella adds some protein.
- That basil vinaigrette is bright, herby and honestly even better than classic pesto.
- It comes together quickly with simple, wholesome ingredients.
What You Need to Make this Zucchini Ditalini Pasta Salad with Basil Vinaigrette
For the Zucchini Ditalini Pasta Salad:
- Zucchini: 2 medium zucchinis, ends trimmed off and then each cut into 4 planks lengthwise. They’ll get grilled up quickly before cubing and adding to the pasta salad!
- Cooking Spray or Oil: To coat the zucchini in before grilling.
- Kosher Salt & Black Pepper: For seasoning the zucchini as well as the finished pasta salad, as needed.
- Ditalini Pasta: This is such a fun shape for pasta salad, and allows you to get everything in each bite! If you need a gluten free version, try this one.
- Chickpeas: 1 can, drained and rinsed. This adds fiber and texture to the pasta salad.
- Mozzarella Pearls: Cut in half. If you’re using the larger ciliegine, I recommend quartering them.
For the Basil Vinaigrette:
- Olive Oil: Use a good quality EVOO as it makes up the bulk of this dressing.
- Basil: Don’t be shy here! 2 tightly packed cups of fresh basil leaves is nearly 4oz. If you want to make it an even more vibrant green, you can quickly blanch the basil first.
- Dijon Mustard: This adds depth to the vinaigrette, but is optional if you don’t like it or don’t have any on hand.
- Lemon Juice: To add brightness and tang to this vinaigrette.
- Garlic: 1 really large garlic clove, or 2 smaller ones, peeled. No need to mince, as the immersion blender/food processor will do that for you.
- Kosher Salt & Black Pepper: Season to taste.
How To Make This Zucchini Ditalini Pasta Salad with Basil Vinaigrette
Grill & Cube the Zucchini:
First, preheat your grill to 450F (about medium-high heat). Alternatively, you can use a grill pan over medium-high heat for this. Meanwhile, spray or brush each side of the zucchini planks with oil, then season with kosher salt & black pepper. Once the grill is hot, add zucchini planks and let cook for about 3 minutes per side, or until you see grill marks and they’re tender but not mushy. Allow the zucchini to cool down before cubing it.
Cook Pasta According to Package Instructions:
Meanwhile, cook ditalini pasta in heavily salted water according to package instructions. Once done, drain & rinse with cold water to stop the cooking and cool it down. If your pasta will be sitting for a while before assembling the salad, it’s best to toss it in a light amount of oil to prevent sticking.
Blanch Basil (Optional):
OPTIONAL: For a more vibrant green basil vinaigrette, you can blanch the basil before proceeding. To do so, bring a pot of water up to a boil, then quickly add basil leaves for just 5 seconds. Remove them and transfer immediately to an ice bath. With your hands, or between a paper towel, squeeze out as much excess liquid from the basil as possible.
Prepare Basil Vinaigrette:
In the cup of an immersion blender (or in a small food processor), add all of the basil vinaigrette ingredients. Blend until combined & smooth. Taste and adjust the amount of lemon juice & kosher salt as needed.
Assemble Zucchini Ditalini Pasta Salad:
Finally, add cooked & cooled pasta along with the cubed zucchini, chickpeas and mozzarella pearls to a large salad bowl. Pour basil vinaigrette over top and toss to combine. Taste and add more kosher salt & black pepper as needed. Enjoy!
What Should I Serve With This?
This zucchini ditalini pasta salad is a lovely vegetarian meal all on it’s own, as it packs in some fiber from the chickpeas, bright veggies in the form of grilled zucchini & some protein from the mozzarella pearls. However, if you’re looking to pair this with a protein to make it more of a full meal, I highly recommend this grilled salmon with burst tomatoes! It’s simple but oh-so-flavorful, and those sweet, jammy tomatoes on top are just perfection. Who doesn’t love the combo of basil and tomatoes!?
Frequently Asked Questions:
- Can I make this gluten free? Yep! I haven’t found too many brands of gluten free ditalini available at grocery stores, but there are definitely a few you can order on online such as this one. Or, feel free to use another small shape of gluten free pasta (orzo would be great here!)
- What protein can I add? I love serving this alongside my grilled salmon with burst tomatoes, but if you just want to add the protein directly into this pasta salad, try adding some grilled & cubed chicken or even shrimp. You may need a bit more dressing to compensate for increased volume.
- What if I don’t have access to a grill? Simply use a grill pan for the zucchini, or a well-oiled cast iron pan. But I highly recommend grilling it for those lovely grill marks and added char flavor.
- Can I substitute pesto for the basil vinaigrette? I actually tested this recipe with store-bought pesto originally, and found that the mouthfeel was much better with a basil vinaigrette. However, if you’re in a pinch, feel free to substitute 1/2 cup of pesto and add more lemon juice + olive oil as needed to reach a consistency where it will easily coat the pasta salad ingredients.
How Should I Store Leftover Zucchini Ditalini Pasta Salad?
You can store leftover zucchini ditalini pasta salad in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the basil vinaigrette as it sits, so I like to drizzle in a little olive oil or an extra splash of dressing before serving leftovers. It’s a great thing to make for meal prep lunches throughout the week!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Pasta Salad Recipes?
- Hot Honey Peach Caprese Pasta Salad
- BBQ Pasta Salad
- Pesto Chicken Pasta Salad
- Spring Chickpea Orzo Salad with Lemon Leek Dressing
- Easy Elote Pasta Salad
Zucchini Ditalini Pasta Salad with Basil Vinaigrette
Equipment
- medium pot
- colander
- bowl
- immersion blender or food processor
- large salad bowl + tongs
Ingredients
For the Zucchini Ditalini Pasta Salad:
- 2 medium zucchinis ends trimmed & each cut into 4 planks lengthwise
- cooking spray or oil
- kosher salt & black pepper to taste
- 8 oz dry ditalini pasta *
- 1 can chickpeas drained & rinsed (15oz)
- 8 oz mozzarella pearls halved
For the Basil Vinaigrette:
- â…“ cup olive oil
- 2 cups tightly packed basil leaves
- 1 tsp dijon mustard
- 2 garlic cloves peeled
- juice from 1 lemon (about 2 tbsp)
- kosher salt & black pepper to taste
Instructions
- First, preheat your grill to 450F (about medium-high heat). Alternatively, you can use a grill pan over medium-high heat for this. Meanwhile, spray or brush each side of the zucchini planks with oil, then season with kosher salt & black pepper. Once the grill is hot, add zucchini planks and let cook for about 3 minutes per side, or until you see grill marks and they're tender but not mushy. Allow the zucchini to cool down before cubing it.2 medium zucchinis, cooking spray or oil, kosher salt & black pepper
- Meanwhile, cook ditalini pasta in heavily salted water according to package instructions. Once done, drain & rinse with cold water to stop the cooking and cool it down. If your pasta will be sitting for a while before assembling the salad, it's best to toss it in a light amount of oil to prevent sticking.8 oz dry ditalini pasta
- OPTIONAL: For a more vibrant green basil vinaigrette, you can blanch the basil before proceeding. To do so, bring a pot of water up to a boil, then quickly add basil leaves for just 5 seconds. Remove them and transfer immediately to an ice bath. With your hands, or between a paper towel, squeeze out as much excess liquid from the basil as possible.
- In the cup of an immersion blender (or in a small food processor), add all of the basil vinaigrette ingredients. Blend until combined & smooth. Taste and adjust the amount of lemon juice & kosher salt as needed.â…“ cup olive oil, 2 cups tightly packed basil leaves, 1 tsp dijon mustard, 2 garlic cloves, juice from 1 lemon, kosher salt & black pepper
- Add cooked & cooled pasta along with the cubed zucchini, chickpeas and mozzarella pearls to a large salad bowl. Pour basil vinaigrette over top and toss to combine. Taste and add more kosher salt & black pepper as needed. Enjoy!1 can chickpeas, 8 oz mozzarella pearls
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.