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Grilled SUmmer Vegetable Pasta Salad with Lemon Basil Vinaigrette

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 284 kcal
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour dressing over pasta and vegetables. Add tomatoes and Parmesan cheese. Refrigerate for at least 1 hour.
Nutrition Facts
Grilled Summer Vegetable Pasta Salad with Lemon-Basil Vinaigrette
Amount Per Serving
Calories 284
* Percent Daily Values are based on a 2000 calorie diet.