Grilled Vegetable-Pesto Pasta Salad is perfect for summer potlucks and it works great as a side dish alongside grilled chicken.


  • 1 zucchini, cut lengthwise into 1/2-inch-wide pieces
  • 1 yellow squash, cut into 1/2-inch-wide pieces
  • 1 red bell pepper, seeded, cut into 1-inch-thick slices
  • 1 red onion, cut into 3/4-inch-thick slices
  • 1 tablespoon Italian seasoning
  • 2 tablespoons olive oil
  • Salt and pepper
  • 3 cups whole-grain farfalle or penne
  • 1 15.5-oz. can cannellini beans, drained and rinsed
  • 1 7-oz. container refrigerated pesto (about 3/4 cup)
  • 1/2 cup grated pecorino Romano
  • 1 tablespoon fresh lemon juice


Cook Time:
Prep Time:
Chill: 2 Hours

  1. 1. Preheat grill to medium heat (300ºF to 350ºF). In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
  2. 2. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
  3. 3. Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.

July 2013

Nutritional Information

  • Calories: 460
  • Fat: 23g
  • Saturated fat: 5g
  • Protein: 16g
  • Carbohydrate: 47g
  • Fiber: 9g
  • Cholesterol: 17mg
  • Sodium: 816mg