Pasta salad with zucchini, lemon & walnuts from Something from Nothing (page 218) by Alison Roman

  • scallions
  • garlic
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute almonds for walnuts and white wine vinegar for lemon juice.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute almonds for walnuts and white wine vinegar for lemon juice.

  • nemmie_4qfdh9 on June 07, 2026

    Lots of oil for sure but you can probably use a bit less and air fry the walnuts, it would just be an extra pan. I added kale and garlic scapes to mine to bulk it out a bit more and it was delightful! Definitely needs to sit for a few hours before eating.

  • Schooffiecooks on April 19, 2026

    Loved this one so much! Although I didn’t make a salad, and made a simple version of this recipe. No different steps of cooking, but fried the onion and the garlic, added the courgette and some chili. Next the capers. When done mixed everything with the pasta, courgette, fresh herbs, parmesan cheese and pistachios (run out of walnuts)

  • linda_s5jipz on February 08, 2026

    used extra scallions and extra charred. great with dill and mint combo

  • paulabee on December 22, 2025

    I've been making this recipe since it was originally published in AR's newsletter; it's absolutely my favorite pasta salad and go-to dish for a summer potluck or hosting, as it hangs out at room temperature. So good, no notes

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