Pasta Salad with Zucchini, Sizzled Scallion, and Parmesan (Alison Roman)

Emmmily

“I make this ten million times a year it’s so good. The zucchini is a minor character, but it’s still a great way to use up a ton of it.”

Liz Corkery

“Uses thinly sliced zucchinis and some get seriously caramelized in the pan-frying process. You also get rid of a ton of them since they cook down so tremendously!”

Vickie

“I’ve made & loved all of Alison Roman’s pasta salad recipes as they are high on fresh veg and texture/flavor and lower on pasta, but this one is my favorite. Very open to riffing!! This time I subbed the scallion for garlic chives and shallots because that’s what I had in the house and doubled the zucchini, it was still perfect”