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.

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.

Roasted Patty Pan Squash Summer Salad

Patty pan squash, with its scalloped edges and buttery texture, is an ancient variety of summer squash that deserves a fresh moment in the spotlight. When roasted, it turns golden and tender, its caramelized edges playing beautifully against sweet, blistered cherry tomatoes and fragrant handfuls of basil. Tossed with a bold avocado oil and red wine vinaigrette, this dish is light yet satisfying—perfect as a vibrant side or a nourishing meal on its own.

Lately, I’ve been wandering my local farmers market with more intention—not just to stock up, but to explore. Every visit reveals something unexpected. On a recent trip, I discovered three seasonal gems I’d never cooked with before. Patty pan squash was one of them: unfamiliar yet inviting, and steeped in history.

That curiosity turned into this sun-drenched summer salad. Roasting brings out the squash’s richness, while the tomatoes add bursts of sweetness. Fresh basil layers in brightness, and the vinaigrette ties it all together with just the right tang.

It’s a dish that celebrates simplicity, seasonality, and the joy of trying something new. If you’ve ever walked past a curious vegetable and wondered what to do with it—this is your sign to say yes.

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

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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

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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

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