Get ready to transform your summer dining experience with a mouthwatering Grilled Summer Vegetable Pasta Salad that's about to become your new obsession! Imagine perfectly charred vegetables, al dente pasta, and fresh basil coming together in a dish so irresistible, it'll have your guests begging for the recipe. This isn't just another pasta salad - it's a culinary journey that captures the essence of summer in every single bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta, cooked
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 1/4 cup basil, chopped
- Salt and pepper to taste
Instructions
- Begin by cooking the pasta according to package instructions. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Once cooked, drain the pasta and set aside to cool.
- While the pasta is cooking, prepare the vegetables. Wash and slice the zucchini into rounds or half-moons, depending on your preference. Chop the bell pepper into bite-sized pieces. Halve the cherry tomatoes.
- Heat a grill or grill pan over medium-high heat. Drizzle a little olive oil over the vegetables to prevent sticking and enhance flavor. Season the zucchini, bell pepper, and cherry tomatoes with salt and pepper to taste.
- Once the grill is hot, add the zucchini and bell pepper. Grill the vegetables for about 3-4 minutes on each side, or until they are tender and have nice grill marks. The cherry tomatoes can be grilled for about 2-3 minutes, just until they start to blister. Remove the vegetables from the grill and set aside to cool slightly.
- In a large mixing bowl, combine the cooked pasta and grilled vegetables. Drizzle with the remaining olive oil and add the chopped basil. Toss everything together gently until well combined.
- Season the pasta salad with additional salt and pepper to taste. If desired, you can also add a splash of balsamic vinegar or lemon juice for extra flavor.
- Serve the grilled summer vegetable pasta salad warm or at room temperature. This dish can also be refrigerated and served cold, making it a versatile option for summer gatherings or meal prep.
Tips
- Always salt your pasta water generously - this is your first chance to build flavor from the ground up.
- Don't overcook your vegetables - you want beautiful grill marks and a slight char, not mushy produce.
- Let your pasta and vegetables cool slightly before mixing to prevent the pasta from becoming soggy.
- For extra depth of flavor, consider adding a splash of balsamic vinegar or a sprinkle of crumbled feta cheese.
- This dish is incredibly versatile - feel free to swap vegetables based on what's fresh and in season.
- If you don't have a grill, a hot cast-iron skillet can create similar delicious caramelization.
- Make this salad ahead of time - it actually tastes even better after the flavors have melded together for a few hours in the refrigerator.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
