Prep Time
20 Mins
Cook Time
22 Mins
Chill Time
2 Hours
Serves: 6

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

How to Make It

Step 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.

Step 2

Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.

Step 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.

Ratings & Reviews

meganhalv's Review

August 27, 2013
This recipe was fantastic! I grilled my veggies on skewers before chopping and adding them to the pasta salad. The leftovers are even better for lunch the next day.