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Lemony Zucchini and Bean Pasta Salad


  • 1 lb orecchiette pasta (penne or farfalle¬†or your favorite!)
  • 3 medium size zucchini, diced into 1/4" pieces
  • 1 15 oz can organic garbanzo beans or white beans, drained
  • 1/2 lb fresh green beans, trimmed and chopped into 1" pieces or 1 package baby spinach
  • 1/4 cup fruity olive oil
  • 1/4 cup freshly squeezed lemon juice
  • lemon zest from one lemon
  • 1 1/2 tsp kosher or sea salt
  • 1 tsp cracked fresh pepper
  • 1/4 cup fresh dill, chopped
  • 1 cup or 10 oz package queso fresco cheese, crumbled (you can also use any dry, white cheese such as feta)


1. Cook pasta in pot of salted boiling water according to package directions or until al dente. Drain, rinse and set aside in large bowl.

2. Blanche green beans in a saucepan of simmering water for 1 minute. Remove and rinse with cold water, add to pasta. If using babay spinach add directly to pasta. Add zucchini, garbanzo beans, olive oil, lemon juice and zest, salt, pepper and dill to pasta and bean/spinach mix, toss well to combine. Top with crumbled queso fresco or feta cheese. Refrigerate for one hour for flavors to marry. Add more salt and pepper to taste.

Adapted from

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