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This grilled summer vegetable pasta salad is healthy and full of flavor! Zucchini, asparagus, corn, and yellow bell peppers are grilled to perfection and tossed with a fresh, lemony dressing. Easy to make and feeds a crowd!

Grilled Vegetable Pasta Salad

This grilled summer veggie pasta salad is healthy and full of flavor! Zucchini, asparagus, corn, and yellow bell peppers are grilled to perfection and tossed with a fresh, lemony dressing. Easy to make and feeds a crowd!

Course Side Dish
Cuisine American
Keyword grilled vegetable pasta salad, grilled veggie pasta salad, vegetarian pasta salad recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Natasha Bull

Ingredients

  • 3 cups uncooked pasta (I used fusilli)
  • Olive oil divided
  • Garlic power
  • Salt & pepper
  • 1 bunch asparagus
  • 2 small zucchini
  • 2 cobs corn
  • 1 yellow bell pepper
  • Juice of 1/2 lemon + zest
  • 2-3 cloves garlic minced
  • 10 large leaves basil
  • 1/4 cup parmesan cheese (or to taste)

Instructions

  1. Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.
  2. Preheat grill to high heat.
  3. Meanwhile, prepare your veggies. Slice the zucchini in half, and then slice each half lengthwise. Cut the yellow pepper in half and remove the seeds. Husk the corn. Coat the veggies with a light layer of olive oil, and then sprinkle them lightly with garlic powder and salt & pepper.
  4. Reduce grill to medium-high heat. Grill the corn for 10-12 minutes total (rotate it a few times) and the zucchini, peppers, and asparagus for three minutes each per side.
  5. Once the pasta is cooked, drain it and then rinse it under cool water. Add to a large bowl. Toss it with three tablespoons of olive oil, the lemon juice and zest, and the garlic.
  6. Once the veggies have cooled somewhat, use a knife to cut the kernels of corn off the cobs, and then slice the other veggies into bite-size pieces. Add them to the bowl. Tear the basil and add it to the bowl, and shave the parmesan add and it as well. Toss the salad. Can be served right away or refrigerated first. Will keep in the fridge for a few days.

Recipe Notes

  • I used a gas BBQ to grill these veggies. Keep in mind that every BBQ/grill/grill pan will differ, so use my recipe as a general guide. My vegetables were tender-crisp at the times listed and were cooked at the same time. Grilling them separately works fine too (e.g. if space is an issue).