Grilled Vegetable Pasta Salad Recipe | Summer Pasta Salad

Grilled Vegetable Pasta Salad Recipe | Summer Pasta Salad

Ingredients:

Instructions:

• Preheat grill to medium-high heat.  If you don’t have a grill, you can use grill pan on the stove.
• Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears. Use a sharp knife to slice down the sides of the pepper, cutting away the core. You should end up with 3 to 4 flat pieces. Discard the core and stem. Slice the red onion into wedges. Place the zucchini spears, peppers, and onion on a large plate or tray. Drizzle with oil and toss until well coated. Season with salt and pepper.
• Place the vegetables on the hot grill. Grill the zucchini for 3 to 4 minutes per side, or until the zucchini is tender and there are nice grill marks. Grill the peppers for 5 to 6 minutes, flipping the peppers halfway through, until tender and charred. Grill the onions for 4 to 5 minutes per side, or until char marks form and the onions are tender.
• Transfer the grilled vegetables to a cutting board and let cool to room temperature. After the vegetables have cooled, cut them into pieces.
• Meanwhile, cook the pasta. Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
• In a large bowl, combine the pasta, grilled veggies, arugula, tomatoes, artichoke hearts, and Parmesan cheese.
• Make the basil vinaigrette and pour over the salad. Toss until well combined. Season with salt and pepper, to taste. Garnish fresh basil leaves and extra Parmesan cheese. Serve.

Helpful notes:

• Zucchini: Slice lengthwise and grill until just tender with char marks. Smaller zucchinis are less watery and have better flavor.
• Red & Yellow Bell Peppers: Bright, sweet, and perfect for grilling. Slice into wide strips to make them easy to flip.
• Red Onion: Grill in thick wedges. The heat brings out their natural sweetness.
• Olive Oil or Avocado Oil: Lightly coat veggies before grilling to prevent sticking and enhance flavor.
• Pasta: I like to use Fusilli or Cavatappi pasta. Their twists and curves catch the vinaigrette and veggies beautifully. You can use your favorite pasta. If you are gluten-free, use gluten-free pasta!
• Arugula or Chopped Spinach: Stir in just before serving for a pop of color and freshness. Arugula adds a peppery bite, my personal favorite!
• Tomatoes: I love using halved grape or cherry tomatoes for juicy bursts of flavor.
• Artichoke Hearts: Use canned or jarred (drained and quartered) for ease.
• Parmesan Cheese: Freshly grated or shaved for that salty, nutty bite. Don’t forget extra for garnish!
• Basil Vinaigrette: This bright, herby dressing brings everything together.
• Salt your pasta water generously – It should taste like the sea. This is the only chance you get to season the pasta itself!
• Cook the pasta al dente. Slightly undercooked pasta holds up better once tossed with dressing.
• Grill veggies ahead of time. Let them cool completely before combining so they don’t wilt the greens or melt the cheese.
• Layer in fresh and grilled. The contrast between warm, smoky vegetables and fresh ingredients like arugula and tomatoes adds great texture.
• Toss with half the dressing first. Then add more to taste before serving. This helps prevent sogginess.
• Don’t skip the garnish. A handful of fresh basil and a little extra Parmesan go a long way in presentation and flavor.

This recipe was created by Maria Lichty.