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Grilled Veggie Pesto Pasta Salad is a vibrant and refreshing dish that perfectly marries the rich flavors of grilled vegetables with the aromatic essence of fresh pesto. This delightful salad is not only a feast for the eyes with its colorful array of ingredients but also a wholesome option for those seeking a nutritious meal. The appeal of this dish lies in its ability to bring together the smoky flavors from the grill and the bright, fresh notes from seasonal produce, making it an excellent choice for summer picnics, barbecues, or a light weeknight dinner.

Grilled Veggie Pesto Pasta Salad

Discover the vibrant flavors of Grilled Veggie Pesto Pasta Salad, a perfect dish for your summer gatherings. This recipe combines colorful grilled vegetables like zucchini, bell peppers, and cherry tomatoes with al dente pasta and a rich, aromatic pesto. Not only is it visually stunning, but it's also packed with nutrients and adaptable for various dietary preferences. Enjoy it warm or chilled for a refreshing meal that highlights seasonal produce and healthy ingredients.
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Ingredients
  

8 oz (about 2 cups) pasta (fusilli or penne work well)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into rounds

1 bell pepper (red or yellow), cut into strips

1 medium red onion, sliced

1 cup asparagus, trimmed and cut into 2-inch pieces

3 tablespoons olive oil

Salt and pepper to taste

1 cup fresh basil leaves, packed

1/2 cup grated Parmesan cheese (optional for a vegan version, omit)

1/3 cup pine nuts (or walnuts)

2 cloves garlic, minced

Juice of 1 lemon

1/2 teaspoon crushed red pepper flakes (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.

    Prepare the Vegetables: Preheat your grill or grill pan over medium-high heat. Toss the cherry tomatoes, zucchini, bell pepper, red onion, and asparagus with olive oil, salt, and pepper in a large bowl.

      Grill the Vegetables: Place the veggies on the grill. Grill for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from the grill and let cool slightly.

        Make the Pesto: In a food processor, combine the fresh basil leaves, Parmesan cheese (if using), pine nuts, garlic, lemon juice, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in about 1/4 cup of olive oil until the mixture is smooth and creamy. Adjust salt and pepper to taste. If you prefer it thinner, add a little more olive oil until desired consistency is reached.

          Combine Ingredients: In a large mixing bowl, combine the cooled pasta, grilled veggies, and the prepared pesto. Toss gently until the pasta and veggies are evenly coated in the pesto.

            Serve: If desired, add crushed red pepper flakes for extra heat. Serve immediately or cover and refrigerate for up to 2 hours for the flavors to meld. This salad can be served cold or at room temperature.

              Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 4 servings