Summer Pasta Grilled Zucchini Pesto

This vibrant summer pasta salad is the kind of dish I start craving as soon as the weather warms up. The combination of grilled zucchini and a herby pesto vinaigrette takes simple pasta somewhere fresh and special. Whether you need an easy weeknight dinner or a crowd-pleasing picnic option, this salad always comes through.

I first tossed this together for a backyard lunch with friends and now it is my favorite recipe for lazy summer days when I want a meal that feels light but hearty.

Ingredients

• Fusilli or penne pasta: Choose good-quality durum wheat pasta for the best bite
• Zucchini: Opt for firm medium zucchinis Small ones are usually sweeter and grill beautifully
• Cherry tomatoes: Go for ripe and colorful ones for added visual appeal and juiciness
• Bell pepper: I like using red or yellow for sweetness and color
• Red onion: Thinly sliced for a bit of sharpness Choose ones with shiny skin and no sprouting
• Pesto: Homemade is exceptional but your favorite store-bought brand works in a pinch Look for bright green color and strong basil aroma
• Olive oil: Use extra virgin for its fruity flavor
• Lemon juice: Freshly squeezed for the zestiest dressing
• Salt and pepper: Always taste and adjust to preference
• Grated Parmesan cheese: Adds savoriness Skip if making dairy-free Select a wedge for better flavor and grate it yourself
• Fresh basil leaves: Look for bright green leaves for a peppery and fresh finish

Step-by-Step Instructions

Cook the Pasta:

Boil your pasta in salted water until it is just al dente Take care not to overcook since it will soak up the vinaigrette later Drain and rinse under cold water to stop it from cooking more This also keeps the salad from getting gummy

Grill the Zucchini:

Slice your zucchini into even rounds or planks so they cook at the same rate Toss them with olive oil and a pinch of salt to help with caramelization Grill on medium heat about three to four minutes per side until just tender with enough char to add smoky flavor Let cool before cutting or adding to salad

Combine the Vegetables:

In a large mixing bowl bring together the cooled pasta grilled zucchini halved cherry tomatoes diced bell pepper and slivered red onion Mix gently so everything stays intact and colorful

Make the Pesto Vinaigrette:

In a separate bowl whisk pesto with olive oil and lemon juice for brightness Check flavor then season with salt and pepper Pesto can be thick so use a fork or small whisk and thin it out to your preference

Dress and Garnish the Salad:

Pour the vinaigrette over the pasta and vegetables Toss until well coated Taste and adjust seasoning Transfer to a serving bowl and top with a sprinkle of Parmesan and scattered fresh basil Refrigerate for a chilled salad or serve right away at room temperature

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Grilled zucchini is what sold this salad for me It is tender smoky and almost sweet against the zingy dressing My family now asks for seconds before I even sit down and I always have to hide a little bowl for lunch the next day

Storage Tips

Keep leftovers in an airtight container in the refrigerator It will stay fresh and flavorful for up to three days If making ahead for a party I suggest adding the basil and parmesan just before serving to keep things vibrant and fresh

Ingredient Substitutions

You can swap in other pasta shapes like rotini or orzo easily Use vegan pesto and skip the cheese for a dairy free version If you do not have zucchini grilled asparagus or eggplant works great Sunflower seed pesto can make it nut free

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Serving Suggestions

I love offering this salad as both a main and a side It goes especially well with grilled fish or chicken and it is picnic safe since it tastes great cold or at room temperature Sometimes I pack it with extra chickpeas for protein and serve with a wedge of crusty bread for a no sweat dinner

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely. Penne, rotini, or bowtie pasta works well—just cook until al dente for best texture.

→ Is this dish suitable for meal prep?

Yes, prepare a few hours in advance and chill. Toss with extra dressing before serving if needed.

→ How can I add protein?

For a heartier option, try adding grilled chicken, chickpeas, or white beans to the mixture.

→ Do I need a grill for the zucchini?

If you don't have a grill, a grill pan or hot skillet will also give zucchini a nice char.

→ Is there a dairy-free version?

Skip the Parmesan and check that your pesto is dairy-free to suit a dairy-free diet.