Description
A vibrant and healthy Grilled Vegetable Pasta Salad featuring perfectly cooked fusilli pasta combined with smoky grilled asparagus, zucchini, corn, and yellow bell pepper. Tossed with a zesty lemon-garlic dressing, fresh basil, and Parmesan cheese, this salad is ideal as a refreshing side dish or light main course, perfect for warm weather gatherings or meal prep.
Ingredients
Scale
Pasta
- 3 cups uncooked fusilli pasta
Vegetables
- 1 bunch asparagus
- 2 small zucchini
- 2 cobs corn
- 1 yellow bell pepper
Dressing and Seasoning
- Olive oil (divided, about 6 tablespoons total)
- Garlic powder (to taste, about 1 teaspoon)
- Salt & pepper (to taste)
- Juice of 1/2 lemon plus zest
- 2-3 cloves garlic, minced
Finishing Touches
- 10 large fresh basil leaves
- 1/4 cup Parmesan cheese, shaved or grated
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the fusilli pasta according to the package directions until al dente. Drain the pasta and rinse under cool water to stop cooking and cool it down. Transfer the pasta to a large mixing bowl.
- Preheat Grill: Preheat your grill to high heat to prepare for grilling the vegetables, ensuring it reaches an adequate temperature for good searing.
- Prepare Vegetables: While the grill heats, slice the zucchini lengthwise into halves, halve and seed the yellow bell pepper, and husk the corn cobs. Coat all vegetables lightly with olive oil and season with garlic powder, salt, and pepper evenly on all sides.
- Grill Vegetables: Reduce the grill heat to medium-high. Grill the corn cobs for 10-12 minutes, turning occasionally to char evenly. Grill the zucchini slices, yellow pepper halves, and asparagus for about 3 minutes each side, until tender and lightly charred.
- Prepare Dressing: Toss the cooked pasta with three tablespoons of olive oil, freshly squeezed lemon juice and zest, and the minced garlic to infuse flavor and keep the pasta moist.
- Assemble Salad: Once the grilled vegetables have cooled slightly, cut the corn kernels off the cobs and slice the zucchini, bell pepper, and asparagus into bite-size pieces. Add the vegetables to the pasta along with torn basil leaves and shaved Parmesan cheese. Gently toss to combine all ingredients well.
- Serve or Store: Serve the salad immediately or refrigerate for a chilled option. The salad will keep well in the fridge for a few days, making it perfect for meal prep or entertaining.
Notes
- Use fresh and firm vegetables for the best grilling results.
- Allow grilled vegetables to cool enough before cutting to avoid sogginess.
- Adjust garlic and seasoning to taste depending on preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad can be served cold or at room temperature.
