This Persian-inspired Gemelli Pasta Salad Recipe is fresh and delicious, with texture and umami to spare. Perfect anytime of year, this is the pasta salad that will have everyone coming back for seconds.
Pasta salad - that humble warrior of summertime cookouts, church potlucks and meal prep Sundays. You've served us faithfully for lo these many years. And we love you. But it's time for a refresh.
So today, we're giving you a past-due update. Makeover for macaroni. Transformation for tortellini. Fixer-upper for farfalle.
What you'll need to make this easy recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Pasta: gemelli pasta is my choice here, but use what you have! Just cut your veggies to a similar size as the pasta shape.
Herbs: a combination of tarragon, dill, chives and mint add freshness and flavor to the dish. Use what you have and love! Soft herbs are ideal.
Veggies: scallions, zucchini, olives and radishes add briny, spicy, savory freshness and lean into the Persian flavor profiles. Substitute your favorites or the contents of your produce bin.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Cook pasta
Prepare pasta in a large pot of salted water, about a minute less than the cooking times outlined on the pasta packet directions. Drain, rinse in cold water and set the al dente pasta aside.
2. Prep walnuts
Heat olive oil in large saucepan or skillet over medium heat. Add chopped walnuts and cook until golden brown and fragrant, about 3 minutes. Use a slotted spoon to remove the walnuts, leaving the oil behind. Salt the walnuts and set aside.
3. Cook vegetables
To the hot oil (still over medium heat), add quartered and sliced zucchini, a good pinch of salt and black pepper, and a pinch of red pepper flakes. Sauté 6-8 minutes, then add the scallions. Continue sautéing the vegetables for another 8 minutes or so, until they are silky soft and a little browned.
Remove the pan of veggies from the heat and add crushed olives and lemon juice. Toss together and let the olives heat through. Add the sautéed vegetable mixture to the tender pasta and toss everything to coat.
4. Build pasta salad
Add about ¾ of the fresh torn herbs, feta cheese and roasted walnuts to the bowl. Toss and taste. Add additional salt and pepper.
Garnish with remainder of herbs, feta and walnuts.
Serve room temperature. Like most pasta dishes, this one gets better with time.
Looking for more delicious recipes?
FAQ's and Serving Suggestions:
Burst cherry tomatoes would add delicious acidity and sweetness to this pasta dish. Yellow squash, earthy mushrooms, even sun-dried tomatoes would be lovely.
Almost any type of pasta or pasta shape will work with these flavors, including spiral pasta, bowties, shells, rigatoni and orzo.
It's the perfect side dish for a simple grilled shrimp skewer or with a bowl of caldo verde for a light summer meal. Mix in a can of quality tuna in olive oil (drained) and you'll have the best tuna pasta salad in the history of tuna.
Chunks of fresh parmesan cheese would be delicious and complement the nuttiness of the walnuts. Pine nuts would add richness, and if paired with fresh basil, add a deconstructed basil pesto vibe.
You can! I started this recipe with a general "1 cup of fresh herbs" but I love the dill, tarragon and mint combination and it adds such a unique flavor combination that I had to recommend this specific mix. But you can customize the herbs to your liking. It's the perfect way to use up any herbs losing their freshness in your produce drawer, or create a custom blend with your favorites. A little parsley (flat leaf, please!), fresh basil, fresh chives, cilantro - whatever you love should work.
To store, transfer to an airtight container and keep in the refrigerator for up to 3 days.
Gemelli Pasta Salad Recipe with Herbs, Feta and Walnuts
- Total Time: 35 minutes
- Yield: 6-8 1x
Ingredients
10 ounces gemelli pasta
⅓ cup extra virgin olive oil
5 scallions, chopped into 1 inch pieces
1 large or two medium zucchini, halved and sliced thin (about 2-2 ½ cups)
1 cup walnuts, toasted and roughly chopped
1 cup green olives, crushed or roughly chopped
3-4 radishes, thinly sliced
6 ounces feta, diced or crumbled
½ cup fresh dill
¼ cup fresh tarragon
¼ cup fresh mint
2 tablespoons lemon juice
Salt and pepper
½ teaspoon red pepper flakes
Instructions
- Prepare pasta a minute less than package directions. Drain, rinse in cold water and set aside.
- Heat olive oil in large skillet over medium heat. Add chopped walnuts and cook until golden brown and fragrant, about 3 minutes. Use a slotted spoon to remove the walnuts, leaving the oil behind. Salt the walnuts and set aside.
- To the hot oil (still over medium heat), add quartered and sliced zucchini, a good pinch of salt and black pepper, and a pinch of red pepper flakes. Sauté 6-8 minutes, then add the chopped scallions, white and light green parts only. Continue sautéing the vegetables for another 8 minutes or so, until the veggies are silky soft and a little browned.
- Remove the pan of veggies from the heat and add crushed olives and lemon juice. Toss together and let the olives heat through. Add the sautéed vegetable mixture to the drained pasta. Toss to coat.
- Add about ¾ of the fresh torn herbs, feta cheese and roasted walnuts. Toss and taste. Add additional salt and pepper. Garnish with remainder of herbs, feta and walnuts.
- Serve room temperature with lemon wedges. Like most pasta dishes, this one gets better with time.
Notes
You can substitute a different pasta shape, just be sure the veggies and other add-ins are cut to a similar shape as the pasta you choose.
- Prep Time: 10
- Cook Time: 25
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Italian, American
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