Grilled Vegetable Pasta Salad: Smoky, Zesty, and Pure Summer Bliss
A vibrant summer pasta salad featuring grilled zucchini, bell peppers, and red onions, tossed with tender pasta, cherry tomatoes, artichoke hearts, and a bright basil vinaigrette. Smoky, zesty, and refreshingly light.
- Prep Time: 20
- Cook Time: 12
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Grilling + Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 oz fusilli or cavatappi pasta
2 zucchinis, sliced
2 red bell peppers, quartered
1 red onion, sliced
1 1/2 cups halved cherry tomatoes
1 can artichoke hearts, drained and quartered
2 cups fresh basil leaves, chopped
3 tbsp olive oil
1 tbsp balsamic vinegar
1 lemon, juiced
1/4 cup grated Parmesan (optional)
Salt and black pepper to taste
Instructions
Preheat grill to medium-high heat
Cook pasta al dente according to package instructions; drain
In a bowl, toss zucchini, bell peppers, and red onion with 2 tbsp olive oil, salt, and pepper; grill 3-4 minutes per side until charred
Mix remaining olive oil, balsamic vinegar, lemon juice, and basil for dressing
Combine cooked pasta with grilled vegetables, tomatoes, artichokes, and dressing
Optional: Top with Parmesan before serving
Notes
Grill vegetables ahead and store in an airtight container
Substitute grilled summer squash for zucchini
Add arugula or spinach for extra greens
Dressing can be made 1 day in advance
Find it online: https://cookingwithramsay.com/grilled-vegetable-pasta-salad/