Roasted Zucchini Pasta Salad

cooking.nytimes.com

Sir Backs

2 pounds zucchini, halved lengthwise and sliced ¼ inch thick (8 cups)

1 cup chopped scallions

½ cup plus 1 tablespoon extra-virgin olive oil

Kosher salt (such as Diamond Crystal) and black pepper

1 pound short pasta, such as medium shells or fusilli

3 tablespoons lemon juice

3 tablespoons tahini

1 tablespoon minced garlic

½ cup roasted sunflower seeds

½ cup golden raisins

½ cup freshly grated Parmesan

½ cup chopped parsley

Directions at cooking.nytimes.com

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