Easy Grilled Zucchini Pasta Salad
A refreshing summer pasta salad featuring grilled zucchini, sweet corn, juicy tomatoes, and fresh basil tossed in a light lemon-garlic vinaigrette. High in fiber and healthy fats, this easy-to-make dish is perfect for weeknight dinners, picnics, or meal prep.
Equipment
- 1 medium grill pan or outdoor grill
- 1 large mixing bowl
- 1 Knife
- 1 Cutting Board
- 1 measuring cup
- 1 Measuring Spoon
- 1 Wooden spoon or spatula
- 1 pot for boiling pasta
- 1 colander (for draining pasta)
Ingredients
For the Grilled Zucchini:
- 3 medium zucchini cut into spears
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
For the Pasta Salad:
- 16 oz short pasta rotini, fusilli, or bowtie
- 2 cups corn cooked and chilled (about 3–4 grilled cobs)
- ½ red onion small diced
- 10 oz grape tomatoes quartered
- ⅓ cup fresh basil chopped
- 2 garlic cloves minced
- ½ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tsp lemon zest divided
- ½ tsp cracked black pepper
- ½ tsp sea salt adjust as needed
- 1 ½ cups shredded parmesan cheese
- Optional: fresh parsley chopped for garnish
Instructions
- Prepare the Zucchini for Grilling: Wash the zucchini thoroughly under cold running water, then pat dry with a clean kitchen towel. Cut each zucchini in half lengthwise and then cut each half again to create long spears, roughly the same size to ensure even grilling. Place the zucchini in a large bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, sea salt, and black pepper, then gently toss to evenly coat each piece. This step ensures that each zucchini spear is well-seasoned and ready to absorb the smoky grill flavor.
- Preheat the Grill: Preheat your grill or grill pan over medium-high heat. Allow the grill surface to reach an even, hot temperature before placing the zucchini on it. If using an outdoor grill, lightly brush the grates with oil to prevent sticking. A properly preheated grill will give the zucchini beautiful grill marks while keeping it firm and flavorful.
- Grill the Zucchini Spears: Place the seasoned zucchini spears directly on the hot grill. Cook for approximately 2 minutes on one side without moving them to allow grill marks to form. Flip each spear carefully using tongs and cook the other side for another 2 minutes. The zucchini should be tender but still slightly firm; avoid overcooking, as it can become watery and lose its texture. Remove the zucchini from the grill and allow it to cool for several minutes before cutting into bite-sized pieces.
- Grill the Corn (Optional): If you are using fresh corn, brush the ears lightly with olive oil on all sides. Place the corn on the preheated grill, turning slightly every 2–3 minutes. Grill for approximately 15 minutes, or until the kernels are slightly charred and tender. Once done, remove the corn from the grill, let it cool slightly, then cut the kernels off the cob.
- Cook the Pasta Al Dente: Bring a large pot of salted water to a rolling boil. Add your chosen short pasta (rotini, fusilli, or bowtie) and cook according to the package instructions until al dente. Al dente pasta has a firm bite that holds up well in salads without becoming mushy. Drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad. Shake off excess water in a colander.
- Combine the Salad Ingredients: In a large mixing bowl, combine the cooled pasta, grilled zucchini pieces, corn kernels, quartered grape tomatoes, diced red onion, and chopped basil. Toss gently with a wooden spoon or spatula to mix all ingredients evenly. This step ensures every bite contains a perfect blend of vegetables, pasta, and fresh herbs.
- Prepare the Dressing: In a small bowl, whisk together minced garlic, extra virgin olive oil, red wine vinegar, lemon juice, 1 teaspoon of lemon zest, sea salt, and cracked black pepper. Make sure the ingredients are fully emulsified, creating a smooth, tangy dressing. Taste and adjust seasoning as necessary.
- Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Add the shredded parmesan cheese and remaining teaspoon of lemon zest. Gently toss everything together, making sure all ingredients are evenly coated with the dressing. If the salad seems a little dry, drizzle in an extra tablespoon of olive oil to restore moisture.
- Chill and Rest (Optional): For best flavor, cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for 30–60 minutes before serving. This resting period allows the flavors to meld together and intensifies the lemony, garlicky aroma.
- Serve and Garnish: Before serving, give the salad a final gentle toss. Transfer it to a serving bowl and garnish with freshly chopped parsley if desired. The salad is now ready to enjoy as a light main course, side dish, or meal-prep favorite.
Notes
- Grilling Flexibility: While this salad shines with grilled zucchini and corn, you can roast the vegetables in the oven if a grill isn’t available. Simply toss zucchini and corn with olive oil and seasonings, then roast at 425°F (220°C) until tender and slightly golden.
- Zucchini Texture Matters: Avoid cutting zucchini too thin or cooking it too long. Overcooked zucchini becomes watery and mushy, which can make the salad soggy. Keep a slight crunch for the best texture.
- Pasta Perfectly Al Dente: Always cook pasta just until al dente. Rinsing it under cold water stops the cooking and helps maintain a firm texture in the salad.
- Flavor Adjustments: Feel free to swap red wine vinegar for balsamic vinegar or add more lemon juice for a brighter citrus flavor. Adjust salt and pepper to taste.
- Make-Ahead Tips: This salad can be prepped in advance, but add a touch more olive oil before serving if it has absorbed moisture during storage.
