Zesty Grilled Zucchini Pasta Salad
Elevate your summer dining with this refreshing Zesty Grilled Zucchini Pasta Salad, a vibrant fusion of smoky, grilled zucchini and zippy lemon vinaigrette tossed with tender penne pasta. Bursting with fresh basil, juicy cherry tomatoes, and a sprinkle of red pepper flakes for subtle heat, this salad is the perfect balance of bright and savory flavors. Grated Parmesan cheese adds a rich, nutty finish, while the lemon zest ensures every bite feels light and invigorating. Ideal for picnics, potlucks, or weeknight dinners, this pasta salad is served cold or at room temperature, making it a versatile, crowd-pleasing dish. Try this easy-to-make recipe for a delightful combination of grilled summer vegetables and zesty citrus tang that guarantees a flavor-packed experience!
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil, chopped
- 0.25 teaspoon red pepper flakes
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the zucchini lengthwise into 1/4-inch thick strips.
Drizzle the zucchini strips with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Grill the zucchini for 2-3 minutes on each side, until they have nice grill marks and are tender. Remove from heat and let cool slightly, then chop into bite-sized pieces.
Cook the penne pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop cooking. Set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, and 1/2 teaspoon of salt. Adjust seasoning to taste if needed.
In a large mixing bowl, combine the cooked pasta, grilled zucchini, cherry tomatoes, Parmesan cheese, and fresh basil.
Pour the lemon dressing over the salad and toss everything until well coated.
Sprinkle with red pepper flakes for a slight kick and garnish with additional Parmesan cheese if desired.
Refrigerate for at least 15 minutes before serving to let the flavors meld together. Serve cold or at room temperature.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 8648 mg | 376% | |
| Total Carbohydrate | 309.6 g | 113% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 47.9 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
