Pasta Salad with Roasted Zucchini, Panela Cheese and Creamy Green Sauce

Recipe for Pasta Salad with Roasted Zucchini, Panela Cheese, and Creamy Green Sauce

Hello! We're going to prepare a dish that brings together the best of two worlds: the practicality of pasta and the heart of Mexican cuisine. This salad is vibrant, full of textures thanks to the soft panela cheese and the zucchini with that smoky roasted touch. The creamy green sauce wraps it all together, creating an experience that is both fresh and comforting. It's ideal for breaking out of the routine and eating deliciously without complications.

Preparation time

To help you organize better in the kitchen, here's the time breakdown. It's a quick recipe, perfect for when you have little time but a strong craving for something homemade.

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

Here's the exact list of what you need. I've selected fresh ingredients so the flavor is authentic. Remember that the quality of the final product depends a lot on the freshness of your vegetables.

• Short pasta (approx. 300g, such as fusilli, penne, or elbow macaroni)
• 4 medium zucchini (courgettes)
• Panela cheese (approx. 250g)
• 7 tomatillos (husked green tomatoes)
• 2 serrano chilies
• 2 cloves of garlic
• 1 piece of white onion (approx. 1/4 of a medium onion)
• 1 small bunch of fresh cilantro
• Chicken bouillon powder (1 teaspoon or to taste)
• Olive oil
• Salt
• Ground black pepper

In case you don't have zucchini fresh, you can replace them with Italian zucchini or green zucchini; if panela cheese is difficult to find in your area, a firm fresh cheese or even feta cheese soft (washed to remove excess salt) could work, although it will slightly change the flavor profile.

If you're looking for inspiration for other protein variants, I recommend checking out this option of pasta and chicken salad which is also delicious.

Utensils we will use

You don't need sophisticated equipment, the basics of your kitchen are enough to achieve a spectacular result.

• Large pot (for cooking pasta and tomatillos)
• Large skillet or grill (for roasting the zucchini)
• Pasta strainer
• Cutting board
• Chef's knife or utility knife
• Blender or food processor
• Large bowl or salad bowl for mixing
• Large spoon or spatulas for mixing

Preparation

We are going to build this dish step by step. The key here is to treat each ingredient with care so that it maintains its texture and flavor.

1. Cooking the pasta

   Place a pot with plenty of water and a generous pinch of salt over high heat. When it comes to a boil, add the pasta. Cook according to package instructions until «al dente» (firm to the bite). Drain the pasta in a colander and rinse it under cold water to stop the cooking and prevent it from sticking. Reserve in the large bowl with a drizzle of olive oil.

2. Zucchini preparation

   Wash the 4 zucchini very well under the tap and dry with paper towels. Cut off the ends and discard them. Dice the zucchini into medium cubes (approx. 1.5 cm) or half-moons, as you prefer.

3. Roasting the zucchini

   Place your skillet over medium-high heat with a little olive oil. When hot, add the cut zucchini. Season with a little salt and pepper. Let them cook without moving them too much at first so they can brown; we want them to be tender inside but with an appetizing golden color on the outside. Remove from heat and let cool slightly.

4. Cooking for the sauce

   In a small pot with boiling water, cook the 7 tomatillos (husked and washed) and the 2 serrano chilies. Leave them on the heat until the tomatillos change color to a paler green and are soft, but be careful not to let them burst too much to avoid excessive acidity.

5. Blending the creamy green sauce

   In the blender cup, place the cooked tomatillos, serrano chilies (without the stem), the 2 peeled garlic cloves, the piece of onion, the bunch of cilantro (washed and disinfected), and the teaspoon of bouillon powder. Add a drizzle of olive oil to help emulsify and add creaminess. Blend on high speed until you get a homogeneous, bright green sauce with a silky texture.

6. Cutting the cheese

   Take the block of panela cheese and cut it into cubes the same size as the zucchini (approx. 1.5 cm). Panela cheese is ideal because it does not crumble easily when mixed.

7. Final mix

   In the bowl where you have the reserved pasta, add the roasted zucchini and the panela cheese cubes. Pour the creamy green sauce over the ingredients.

To finish and serve

With the help of two large spoons, mix everything with enveloping movements so as not to break the pasta or the cheese. Make sure each screw or elbow is well coated with the sauce. Taste a little and adjust salt if necessary. You can let it rest for about 10 minutes in the refrigerator for the flavors to settle. Serve cold or at room temperature. You can decorate with a few extra fresh cilantro leaves on top. If you like this combination of textures, you will surely also enjoy trying a pasta salad with cilantro pesto that has a similar herbal profile.

Nutritional Information

These values are approximate estimates per serving, based on standard ingredients used.

• Calories: 380 kcal
• Proteins: 14 g
• Fats: 16 g
• Carbohydrates: 48 g
• Fiber: 5 g

Note: Daily percentage values are based on a 2000-calorie diet. Sodium content may vary depending on the amount of salt and broth added.

5 keys to make it perfect

To achieve that pasta salad with roasted zucchini and green sauce unforgettable, there are small details that make the difference between a normal dish and an excellent one.

1. The doneness of the pasta: It is vital to leave it «al dente». If you overcook it, when mixed with the sauce it will break and become pasty. When cooled, pasta tends to harden a bit, so the exact point is crucial.
2. Roast, don't boil the zucchini: We want flavor. By roasting or sautéing the zucchini over medium-high heat, we caramelize their natural sugars and provide a deep flavor that contrasts with the freshness of the sauce. If you boil them, they will release water and thin out the sauce.
3. The sauce emulsion: When blending, the drizzle of olive oil is the secret to making the green sauce look «creamy» without the need to add dairy cream. This keeps it light but with enough body to adhere to the pasta.
4. Control the acidity: Tomatillos can sometimes be very acidic. If you notice your salsa is too acidic when you taste it, you can add a tiny pinch of sugar or baking soda to balance it, although panela cheese helps to neutralize.
5. Mixing temperature: Make sure the pasta and zucchini are not boiling when you add the panela cheese, or it will start to sweat whey and change the texture of the salad. Warm or cold is better.

When is it ideal to enjoy it?

This salad is incredibly versatile. It's perfect for hot summer days when you don't want to spend much time in front of a hot stove, as it's enjoyed cold. It's also the star of picnics or outdoor meals («potlucks») because it transports very well and doesn't need reheating. Furthermore, it works wonderfully as a side dish for a family barbecue or even as a light office lunch, as it keeps well in a container. If you're looking for something for a more formal or different occasion, you could compare it to a Mediterranean pasta salad, but ours has that unique homemade Mexican touch.

Comparison table

Sometimes we get confused among so many pasta salad options. Here's how our recipe compares to other popular ones so you can choose the best one according to your craving.

Frequently asked questions (FAQ)

Share your experience

The kitchen is for experimenting and sharing. I would love to know how this combination of pasta and green sauce turned out for you. Did you add your own spicy touch or change the cheese? Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

So you don't have any doubts while cooking, here I explain some terms we used today:

• Al dente: Italian term referring to the cooking point of pasta where it is cooked but retains a slight firmness when bitten, it is not soft or mushy.
• Emulsify: It is the process of mixing two liquids that normally do not combine easily (such as tomatillo water and oil) by whisking or blending until a creamy and unified mixture is achieved.
• To shock (the pasta): Colloquial technique that consists of passing freshly cooked and hot pasta through cold water to abruptly stop the cooking process.
• Sear: Quickly cook the surface of a food (in this case, zucchini) over high heat so that it browns and retains its juices, without overcooking it inside.
• Panela: Type of fresh Mexican cheese, with a mild flavor, low in fat, and firm consistency that does not melt completely when heated, maintaining its shape.