Pasta Salad with Roasted Patty Pan Squash, Cherry Tomatoes and Basil

This vibrant pasta salad is a true celebration of summer produce and culinary discovery.

Roasted patty pan squash—an ancient variety of summer squash—takes center stage with its buttery texture and golden, caramelized edges. It’s paired with sweet, blistered cherry tomatoes and a generous handful of fresh basil, all brought together by a smoky harissa vinaigrette. Light yet bold, this dish works beautifully as a side or a nourishing stand-alone meal—and it’s a delicious way to try something new.

Lately, I’ve been exploring my local farmers market more intentionally—not just to shop, but to discover. Every trip brings something unexpected. On a recent visit, I came across three seasonal gems I’d never cooked with before. One of them was patty pan squash, a beautiful, scallop-edged vegetable that’s been cultivated since ancient times but is often overlooked today.

Curious and inspired, I turned those market finds into this golden, herb-filled summer pasta salad. Roasted patty pan becomes tender and caramelized, complemented by sweet cherry tomatoes and heaps of fresh basil. A bold yet simple vinaigrette made with avocado oil and red wine vinegar brings everything together.

This salad is sunshine in a bowl—bright, grounding, and alive with flavor. If you’ve ever hesitated to try an unfamiliar vegetable, let this be your sign. Sometimes the most unexpected ingredients lead to your next favorite dish.

Tips:

• For extra smoky depth, roast the squash until the edges are deeply caramelized.

• Harissa varies in heat—taste before adding more.

• Make it a full meal by adding grilled chicken, shrimp, or tofu.

Yield: 2-3

Author: Dontmissmyplate

Print

With ImageWithout Image

Pasta Salad with Roasted Patty Pan Squash, Cherry Tomatoes and Basil

This summer pasta salad features roasted patty pan squash, blistered cherry tomatoes, and fresh basil tossed in a smoky harissa vinaigrette. A vibrant, easy recipe perfect as a side dish or light main—seasonal, flavorful, and ready in under 30 minutes.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Cook modePrevent screen from turning off

Ingredients

Roasted Vegetables

• 1 cup cherry tomatoes, halved if large
• 1 teaspoon Aromat seasoning (or your favourite all-purpose seasoning)
• ½ teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon harissa seasoning
• 2–4 small-medium patty pan squash, sliced into wedges
• 2 tablespoons avocado oil
• 2 tablespoons Aromat seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Pasta

• 1 1/2 cups short pasta, cooked (e.g., rigatoni, fusilli)

Dressing

• 3 tablespoons avocado oil
• 1 tablespoon red wine vinegar
• 1 teaspoon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Additions:

• 1/8 cup fresh basil leaves, thinly sliced
• Optional toppings: crumbled goat cheese and almonds

Instructions

1. Preheat your oven to 425°F (220°C).
2. Slice the cherry tomatoes and toss them with avocado oil, Aromat (or all-purpose seasoning), oregano, black pepper, and harissa seasoning.
3. Slice and quarter the patty pan squash into wedges. In a separate bowl, drizzle with avocado oil and season with Aromat, black pepper, garlic powder, and smoked paprika.
4. Spread the tomatoes and squash on one or two baking sheets, keeping them in a single layer. Roast for 15–25 minutes, or until the squash is golden and tender and the tomatoes are soft and blistered. Keep a close eye on the tomatoes and rotate the baking sheet halfway through for even cooking.
5. While the vegetables roast, cook the pasta in well-salted water until al dente. Drain and rinse with cool water to stop the cooking process.
6. In a small bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper.
7. In a large bowl, combine the pasta and roasted patty pan squash. Drizzle in a bit of the dressing and toss gently to coat.
8. On individual plates or a large serving dish, start with a few roasted tomatoes. Add the pasta and squash mixture, then drizzle with more vinaigrette. Finish with fresh basil, crumbled goat cheese, and toasted almonds.
9. Serve at room temperature or chilled.

Nutrition Facts

Calories

408

Fat (grams)

237 g

Carbs (grams)

148 g

Protein (grams)

21 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2025/6/27/pasta-salad-with-roasted-patty-pan-squash-cherry-tomatoes-and-basil

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate