Grilled Vegetable Pasta Salad
This grilled vegetable pasta salad is loaded with delicious grilled vegetable flavors, feta, pistachios, and tossed with my easy and vibrant lemon basil vinaigrette.
Servings: 8 people
Calories: 360kcal
Equipment
- Grill pan if grilling indoors
Ingredients
- ½ pound cavatappi pasta
- 2 medium zucchini cut into thick sticks
- 2 red bell peppers halved, seeds and stems removed
- 1 red onion cut into thick rounds
- 1-2 ears yellow corn
- 1 cup canned artichoke hearts drained and patted fry
- 1 ½ cups cherry tomatoes halved
- ⅓ cup fresh basil, sliced plus garnish
- ¼ cup pistachios, lightly crushed plus more for garnish
- ½ cup crumbled feta cheese plus more for garnish
Lemon basil vinaigrette
- 2 cups fresh basil leaves packed
- 1 clove fresh garlic smashed
- 1 small shallot roughly chopped
- ¾ cup extra virgin olive oil
- 1 medium lemon zested and juiced, adjust to taste
- 1 tablespoon white or red wine vinegar or more lemon juice
- A pinch of granulated sugar
- Salt and pepper to taste
- Red pepper flakes optional
Instructions
- Preheat your outdoor grill to high heat, about 400 degrees F.
- Cook the pasta according to package instructions until al dente. Drain, rinse through to cold water, and set aside.
- Make the lemon basil vinaigrette: Add all the vinaigrette ingredients into the bowl of a food processor. Pulse for a few seconds until evenly combined. Adjust flavors to taste. Set aside.
- Generously toss the zucchini, red bell peppers, onions, and corn with olive oil, and season with salt and pepper.
- Once the grill is hot, grill all the seasoned vegetables until charred and tender. For the artichoke hearts, use a grilling basket so they don't fall through the grates. Tip: Let the vegetables grill undisturbed on each side so they form nice grill marks and so they release more easily.
- Once ready, dice the grilled vegetables into smaller pieces, and cut the corn kernels off the cob.
- Assemble: In large serving bowl, add the cooked pasta, then toss with the corn kernels and all the grilled vegetables. Add the fresh cherry tomatoes and sliced basil. Next, add the pistachios and crumbled feta cheese, then toss with the prepared lemon basil vinaigrette until evenly combined.
- Garnish with basil, more pistachios and feta cheese. Enjoy slightly warm or cold!
Notes
- Make sure to preheat your grill ahead of time for the vegetables to get a nice char and flavor. This will also prevent any sticking to the grates.
- Use a grilling basket for the artichoke hearts, if using.
- Prep Ahead: Chop the vegetables then refrigerate in airtight containers 1-2 days in advance.
- The basil dressing: I’d recommend making it fresh, since it will lose its bright green colors when stored overnight.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Pasta: Small pasta shapes, such as fusilli, farfalle and orecchiette are great.
- Feta cheese: Crumbled goat cheese, mozzarella pearls, burrata cheese.
- Nuts: Pine nuts, cashews, pecans.
- Add-in ideas: Yellow squash, green peppers, olives, broccoli, grilled mushrooms.
- Dressing: Your favorite store-bought dressing.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 360kcal | Carbohydrates: 32g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 363mg | Potassium: 393mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1578IU | Vitamin C: 63mg | Calcium: 86mg | Iron: 1mg