Summer Pasta Grilled Zucchini Pesto (Print Version)
Crisp vegetables, tender pasta, and herby pesto dressing make this summer dish light, fresh, and satisfying.
# Ingredients:
→ Pasta
01 -
225 g fusilli or penne pasta
→ Vegetables
02 -
2 medium zucchinis, sliced
03 -
150 g cherry tomatoes, halved
04 -
1 bell pepper, diced
05 -
1/4 red onion, thinly sliced
→ Dressing
06 -
60 ml pesto
07 -
30 ml olive oil
08 -
15 ml lemon juice
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
25 g grated Parmesan cheese (optional)
12 -
Fresh basil leaves
# Steps to Follow:
01 -
Boil the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
02 -
Preheat a grill or grill pan over medium heat. Toss the sliced zucchini with a small amount of olive oil, salt, and pepper. Grill the zucchini pieces for 3–4 minutes per side, or until tender and lightly charred. Set aside.
03 -
In a large mixing bowl, combine the cooled pasta, grilled zucchini, cherry tomatoes, diced bell pepper, and sliced red onion.
04 -
Whisk together the pesto, olive oil, and lemon juice in a small bowl. Season with salt and pepper to taste.
05 -
Pour the dressing over the pasta and vegetables. Toss to coat evenly. Serve chilled or at room temperature, garnished with grated Parmesan cheese and fresh basil leaves.
# Additional Notes:
01 -
For additional protein, try adding grilled chicken or chickpeas.
02 -
This salad can be prepared several hours in advance and refrigerated until ready to serve.