Grilled SUmmer Vegetable Pasta Salad with Lemon Basil Vinaigrette
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Grilled Summer Vegetable Pasta Salad with Lemon-Basil Vinaigrette

A light and flavorful pasta salad with tons of grilled vegetables. Tossed in a refreshing Lemon-Basil Vinaigrette.
Course Side Dish
Cuisine American
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 284kcal
Author Christin Mahrlig

Ingredients

  • 1 yellow squash
  • 1 zucchini
  • 1 red onion
  • 1 red bell pepper
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 pound corkscrew pasta
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried thyme
  • 1/2 cup olive oil or vegetable oil
  • 1/4 cup julienned fresh basil
  • 1/4 cup shredded Parmesan cheese
  • 1 cup grape tomatoes

Instructions

  • Cut yellow squash and zucchini in half lengthwise and then into half moon shapes. Cut red bell pepper and red onion into approximately 2-inch chunks. Place together in a medium bowl and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper.
  • Heat a grill pan over medium-high heat. When hot add vegetables. Grill until they develop nice grill marks and then flip over and continue to cook until softened. Place in a large bowl.
  • While vegetables are grilling, bring a large pot of water with at least 1 tablespoon of salt to a boil. Cook pasta to al dente. Drain pasta and rinse with water. Drain well and add to bowl with grilled vegetables.
  • In a medium bowl, combine lemon juice, red wine vinegar, Dijon mustard, sugar, garlic powder, salt, pepper, and thyme. Gradually whisk in oil. Add basil.
  • Pour dressing over pasta and vegetables. Add tomatoes and Parmesan cheese. Refrigerate for at least 1 hour.

Nutrition

Calories: 284kcal