Description
A refreshing and vibrant pasta salad loaded with grilled vegetables, perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Preheat the grill to medium-high heat.
- In a bowl, toss the zucchini, bell pepper, cherry tomatoes, and corn with olive oil, Italian seasoning, salt, and pepper.
- Grill the vegetables for about 5-7 minutes, or until tender and slightly charred.
- In a large bowl, combine the cooked pasta and grilled vegetables.
- Add fresh basil and feta cheese, if using, and toss to combine.
- Serve warm or chilled.
Notes
- Feel free to add any other grilled vegetables you like.
- This salad can be made ahead of time and stored in the refrigerator.
- For a vegan option, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Grilled Veggie Pasta Salad, Summer Salad, Pasta Salad Recipe