What other vegetables could I add to the pasta salad?

Burst cherry tomatoes would add delicious acidity and sweetness to this pasta dish. Yellow squash, earthy mushrooms, even sun-dried tomatoes would be lovely.

Can I use a different shape of pasta?

Almost any type of pasta or pasta shape will work with these flavors, including spiral pasta, bowties, shells, rigatoni and orzo.

What should I serve with the gemelli pasta salad?

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.

What other cheeses can I use?

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.

Can I use a different combination of herbs?

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.

How to store leftover pasta salad?

To store, transfer to an airtight container and keep in the refrigerator for up to 3 days.

Gemelli Pasta Salad with Herbs, Feta and Walnuts

Ingredients

Scale

10 ounces gemelli pasta

1/3 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 1/2 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

1/2 cup fresh dill

1/4 cup fresh tarragon

1/4 cup fresh mint

2 tablespoons lemon juice

Salt and pepper

1/2 teaspoon red pepper flakes

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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 3/4 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: American, Italian