30-Minute Grilled Veggie Pesto Pasta Salad
A bright and flavorful summer salad combining smoky grilled vegetables, gluten-free pasta, and a creamy, dairy-free basil pesto. Packed with fiber, plant-based protein, and heart-healthy fats, it’s a quick, easy, and satisfying meal for lunch, dinner, or meal prep.
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.
