Go Back
–+ servings
Grilled Summer Vegetable Pasta Salad

Grilled Summer Vegetable Pasta Salad for a Bright, Healthy Meal

A vibrant Grilled Summer Vegetable Pasta Salad, perfect for sunny days with zucchini, asparagus, corn, and sweet bell peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli Pasta This shape helps the sauce cling beautifully.
For the Grilled Vegetables
  • 1 cup Asparagus Adds crunch and earthy flavor.
  • 1 medium Zucchini Offers a mild taste.
  • 1 cup Corn Fresh corn is best during summer.
  • 1 medium Yellow Bell Pepper Adds vibrant color and sweetness.
For the Dressing
  • 1/4 cup Olive Oil Choose a high-quality oil.
  • 2 tblsp Lemon Juice Essential for zesty freshness.
  • 1 tsp Garlic Powder Enhances the flavor.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Pepper Adjust to taste.
For Finishing Touches
  • 1/4 cup Fresh Basil Adds an aromatic, herbal note.
  • 1/2 cup Parmesan Cheese Nutritional yeast is a dairy-free option.

Equipment

  • grill
  • large pot
  • mixing bowl
  • Colander
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. Prepare the Vegetables: Toss asparagus, zucchini, corn, and yellow bell pepper with olive oil, garlic powder, salt, and pepper in a mixing bowl.
  3. Grill the Vegetables: Preheat grill and grill vegetables for 10-15 minutes, turning occasionally until tender with char marks.
  4. Make the Dressing: Whisk together lemon juice, zest, minced garlic, and olive oil in a bowl. Season with salt and pepper.
  5. Combine All Ingredients: In a large bowl, mix grilled vegetables, cooked pasta, and dressing. Fold in fresh basil and parmesan cheese.
  6. Serve: Let salad sit for a few minutes. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 300mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Best served fresh, but leftovers can be stored in an airtight container for up to 3 days. Avoid freezing as it may alter texture.

Tried this recipe?

Let us know how it was!