This vibrant Summer Grilled Veggie Pesto Pasta Salad brings together smoky grilled vegetables and a zesty, nutrient-packed basil pesto for a refreshing, wholesome meal.
Loaded with fiber-rich veggies, plant-based protein from pine nuts, and heart-healthy fats from olive oil, it’s a light yet satisfying dish that’s perfect for quick lunches, easy dinners, or meal prep during warm-weather months.
30-Minute Grilled Veggie Pesto Pasta Salad
Equipment
- 1 Grill (or grill pan)
- 1 large pot (for pasta)
- 1 colander
- 1 Blender or food processor
- 1 Cutting Board
- 1 Sharp knife
- 1 large mixing bowl
- Measuring Cups and Spoons
Ingredients
For the Grilled Veggies:
- 2 medium zucchini
- 2 red bell peppers about 14 oz total
- 1 medium red onion 12 oz
- 2 cups cherry tomatoes 12 oz
- 12 oz gluten-free pasta fusilli recommended
For the Pesto Dressing:
- 1 teaspoon Dijon mustard
- 1/4 cup white wine vinegar or freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup toasted pine nuts or almonds/walnuts
- 1 clove garlic minced
- 1 tablespoon nutritional yeast optional
- 1/2 cup olive oil
- 1 cup baby spinach 1 oz
- 2 cups fresh basil leaves 1.5 oz
For Garnish:
- 1/4 cup toasted pine nuts
- Fresh basil leaves or sprigs
Instructions
- Preheat the Grill: Start by preheating your grill or grill pan to medium-high heat, around 350º–400ºF (175º–200ºC). This ensures the vegetables cook evenly and develop those delicious charred, smoky flavors. If using an outdoor grill, lightly oil the grates to prevent sticking. If using a grill pan indoors, brush a small amount of olive oil on the pan surface before heating.
- Prepare the Zucchini: Wash your zucchini thoroughly under cold running water, then trim off both ends. Slice each zucchini in half lengthwise to create long, flat pieces that will grill evenly. The uniform thickness ensures they cook quickly without becoming mushy while still retaining a pleasant bite.
- Prepare the Bell Peppers: Core the red bell peppers by cutting around the stem and removing the seeds and white ribs. Slice the peppers in half, leaving large, flat surfaces for grilling. This will give them a rich, smoky flavor while maintaining their natural sweetness.
- Prepare the Red Onion: Trim the top and bottom ends of the onion and peel off the tough outer layers. Slice the onion vertically into ½-inch thick slices. These rings or segments will grill nicely, softening while caramelizing slightly for a natural, mild sweetness.
- Prepare the Cherry Tomatoes: Wash the cherry tomatoes and place them in a colander to drain any excess water. Because of their small size and high moisture content, they will cook very quickly on the grill, so keep them aside until the other veggies are nearly done.
- Grill the Vegetables: Brush the grill or grill pan lightly with oil to prevent sticking. Arrange the zucchini, bell peppers, and onion slices across the grill. Grill each vegetable for approximately 4–6 minutes per side, until tender but still slightly crisp. Place the cherry tomatoes on the grill for just 2–3 minutes, turning them gently to avoid bursting. Remove all vegetables from the grill and set aside to cool slightly.
- Cook the Pasta: While the vegetables are cooling, bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente—firm to the bite but not hard. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and prevent it from sticking.
- Make the Pesto Dressing: In a blender or food processor, combine the Dijon mustard, white wine vinegar (or lemon juice), sea salt, black pepper, pine nuts, minced garlic, nutritional yeast (optional), olive oil, baby spinach, and fresh basil leaves. Blend until mostly smooth but leave a little texture for a more rustic, vibrant pesto. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice for brightness.
- Chop the Grilled Vegetables: Once the grilled vegetables have cooled enough to handle, chop them into bite-sized pieces. Slice the zucchini and peppers into cubes or strips, cut the onion into smaller wedges, and halve or quarter the cherry tomatoes depending on their size. Uniform pieces make the salad easier to toss and eat.
- Combine Pasta and Veggies: In a large mixing bowl, add the cooked and cooled pasta along with the chopped grilled vegetables. Pour the pesto dressing over the top, using enough to coat everything generously. Gently toss with a large spoon or salad tongs until every piece of pasta and vegetable is evenly coated in the vibrant green dressing.
- Garnish and Serve: Transfer the salad to a serving bowl or platter. Sprinkle the toasted pine nuts over the top for extra crunch and garnish with fresh basil leaves or sprigs. The bright green, colorful vegetables paired with the rich pesto create an inviting, fresh presentation. Serve immediately for the best texture and flavor.
- Store Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. Keep in mind that gluten-free pasta tends to firm up after chilling, so allow the salad to come to room temperature or toss with a little extra olive oil before serving. Consume within 1 day for optimal freshness and texture.
Notes
- Grill Timing Matters: For perfectly cooked vegetables, watch them closely while grilling. Zucchini and peppers take longer than cherry tomatoes, so add tomatoes to the grill last.
- Pasta Choice: Fusilli works wonderfully because its twists hold the pesto well, but any gluten-free pasta can be substituted.
- Pesto Flexibility: Nutritional yeast adds a subtle cheesy flavor, but it’s optional. You can also adjust garlic, nuts, or oil to suit your taste.
- Serving Temperature: This salad tastes best slightly chilled or at room temperature, making it ideal for summer gatherings or meal prep.
- Leftovers Consideration: Gluten-free pasta firms up over time, so re-toss with a bit of olive oil before serving the next day.
Chef’s Secrets For Maximum Flavor
The key to elevating this summer salad lies in layering flavors and textures.
Always preheat your grill properly to achieve those signature smoky grill marks that enhance the natural sweetness of the vegetables.
Lightly oiling the veggies prevents sticking and adds subtle richness.
When making the pesto, blending the spinach and basil together with nuts and olive oil ensures a creamy, vibrant dressing.
For extra depth, toast the nuts before adding them to the pesto; this brings out a nutty aroma that complements the grilled vegetables beautifully.
Don’t over-blend the dressing—leaving a few small pieces gives the pesto a rustic texture that clings to the pasta better.
Serving Suggestions For Every Occasion
This versatile pasta salad is perfect for multiple occasions.
Serve it as a light lunch, pairing with a crisp green salad or a slice of crusty gluten-free bread.
For a more substantial dinner, top it with roasted chickpeas or pan-seared tofu for added plant-based protein.
The salad also shines as a side dish at summer barbecues or picnics.
Garnishing with extra toasted pine nuts and fresh basil not only enhances flavor but also adds visual appeal.
A squeeze of fresh lemon before serving can brighten the dish even further.
Storage Tips To Preserve Freshness
To keep your Summer Grilled Veggie Pesto Pasta Salad fresh, store it in an airtight container in the refrigerator.
It is best consumed within 24 hours, as gluten-free pasta can firm up over time.
Before serving leftovers, allow the salad to come to room temperature or lightly toss it with a teaspoon of olive oil to restore its creamy texture.
Avoid freezing the salad, as the grilled vegetables and pesto do not maintain their texture well after thawing.
Always store garnishes like pine nuts and fresh basil separately until just before serving for maximum crunch and color.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! You can grill the vegetables and make the pesto a day in advance. Store both separately in airtight containers in the fridge.
Combine with pasta and serve within 24 hours for the freshest flavor.
2. Can I substitute different vegetables?
Absolutely! Eggplant, asparagus, or summer squash work wonderfully.
Choose vegetables that grill well and maintain some firmness to ensure a satisfying texture.
3. Is this salad suitable for meal prep?
Yes, it’s excellent for meal prep. Prepare the grilled veggies, pasta, and pesto ahead of time.
Store them separately and combine when ready to eat to keep the salad fresh and vibrant.
4. Can I use regular pasta instead of gluten-free?
Definitely! Regular pasta can be used and may even hold its texture better over time.
Just cook it al dente and rinse with cold water to prevent sticking.
5. How can I make this pesto more flavorful?
Enhance your pesto by lightly toasting the nuts before blending.
Adding a pinch of sea salt, a bit more garlic, or a squeeze of lemon juice can also amplify the flavor.
Nutritional yeast adds a cheesy depth if desired.
