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Summer in a bowl in this Simple Grilled Zucchini Pasta Salad right here! The lemon gives a fresh burst of flavor along with the corn, parmesan, and zucchini. Make this a side dish for the BBQ or top with chicken for a full summer dinner. This recipe will become your new favorite!
When it comes to my very favorite pasta salad, I have essentially lived each summer on this Tomato Basil Pasta Salad–and I am not exaggerating when I say that.
This Zucchini Pasta Salad is a great way to also get the summer veggies into a pasta salad but with another fan favorite: grilled zucchini!
Why You will Love This:
- It’s packed with summer produce. Grilled corn and zucchini are two of my favorites. If you have a garden popping out lots of it, or if you scored big time at the farmer’s market, then this Zucchini Pasta Salad is a great way to use it!
- So simple to prep. Most nights when it’s warm, the grill is fired up. I prep everything else for this salad and have my husband grill the zucchini (and the corn too if I am super prepared) and then toss it into the pasta salad before we eat. Making the most of dinner prep time.
- It pairs well with many dinner options. Steak? Chicken? Fish? You name it! Burgers and hot dogs, all of it go so well with this salad.
Ingredients and Substitutions:
- rotini pasta: I love the beautiful, curly pasta, but you can most certainly sub for another short pasta in this Zucchini Pasta Salad. Penne, bowtie, rigatoni, just to name a few!
- zucchini: fresh zucchini from the garden, anyone? This is the season I love adding it to everything. I sometimes will also grill some yellow squash as well to add to the mix and add even more color.
- corn: I LOVE using grilled corn, but that is not always on hand. So frozen corn that is thawed is another great option. Whatever corn kernels you prefer should work out fine.
- red onion: not everyone is a fan, I know. I sometimes put this on the side as my husband doesn’t like the powerful flavor of red onion. Another, sweeter onion should be ok too.
- garlic: I hardly follow other recipes when they give me the amount of garlic. I always go heavy. Start with the recommendation and then add to your liking.
- olive oil: This is key when it comes to this pasta salad. I rich, flavorful olive oil will enhance the flavor of the entire salad. You don’t have to go out and get an expensive bottle by any means, but there is nothing I would substitute for this ingredient in the salad.
- red wine vinegar: I feel like this is another star of the pasta salad, HOWEVER, we have all been in that place where we think we have it and are all out. So if you are in a pinch, balsamic is what I would say could be another great option. The flavor should complement the salad well.
- lemon juice: freshly squeezed is ideal, especially since you will already need the lemon for the zest.
- lemon zest: a great flavor enhancer. Defintely nothing I would substitute for this as well!
- parmesan: I grew up putting parmesan on EVERYTHING. It is the cheese that gets me. Freshly shredded over top is ideal, but grated or shaved would be great too.
What to serve with this recipe?
- By all means: burgers! I have an amazing Sun-Dried Tomato Turkey Burger that would pair well with this pasta salad. If you are looking for a vegetarian option, then go with these Black Bean Burgers instead.
- Grilled Chicken, plain and simple right on top is amazing with this as well.
- Mozzarella Stuffed Chicken–now that is what you pair with this Tomato Basil Pasta Salad!
- Toss some steaks on the grill to round out this pasta salad, or even some grilled salmon!
If you are vegetarian:
I have read that parmesan cheeses are not necessarily considered vegetarian as they can contain animal products. If this concerns you, maybe select a make sure to select a vegetarian parmesan cheese .
In order to make this zucchini pasta salad vegan, all you would need to do is omit the cheese all together. If you have a vegan cheese you like that is similar to parmesan, toss it in!
I have heard great things about some vegan feta cheeses and that could pair nicely with this pasta salad as well.
Tips for grilling the zucchini:
- I like to cut mine in round slices, but you could also cut into long strips instead if that is better for you to throw on the grill.
- Throw the zucchini straight onto the grill, as is.
- You can cut and season the zucchini ahead of time so it is ready when you need to throw it on the grill
- Make sure to cut the zucchini about 1/2 inch thick.
- I also used a George Foreman grill to make this once and had great results (the day I took this pics because I was having grill issues…). The grill lines weren’t as dark but they still came out delicious.
Notes:
- I know the name says “grilled zucchini” but if push comes to shove and you need to roast the zucchini, feel free to do so. No need to skip this recipe just because you don’t have access to a grill or something goes wrong with the grill. It will still be worth it.
- Don’t over grill the zucchini. I always find that there is a point of no return when it comes to zucchini. It loses its slight crunch and can become water logged when overcooked. No one wants soggy veggies in their pasta salad, right? Make sure to cut the zucchini thick enough and then pull it off the grill just before you think it may be ready.
- Prepare your pasta Al dente. This is another way to make sure the pasta salad isn’t soggy and the pasta doesn’t become mushy.
- I have also used balsamic to make this instead of the red or white wine vinegar. It tasted fantastic as well.
- Out of fresh garlic? No worries! Add about 1/4 – 1/2 tsp to the zucchini when grilling and about the same amount to the pasta salad. Adjust as needed to taste.
Try these other Summer recipes:
- Sun-Dried Tomato Spinach and Feta Turkey Burgers
- Tortellini Caprese Pasta Salad
- Street Corn with Garlic Feta Butter
- Instant Pot Mac and Cheese
- 3 Bean Cowboy Caviar
- Crispy Smoky Baked Sweet Potato Fries
- Ramen Cabbage Salad
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Simple Grilled Zucchini Pasta Salad
Summer in a bowl in this Simple Pasta Salad with Grilled Lemon Garlic Zucchini right here! The lemon gives a fresh burst of flavor along with the corn, parmesan, and zucchini.
Ingredients
- 1 16 oz. package rotini pasta
- 3 small zucchini, sliced
- 1 c corn (cooked and chilled)
- 1/4 c red onion, small diced
- 2-3 garlic cloves, minced
- 1/2 c plus 2 T olive oil
- 3 T red wine vinegar
- 1 T lemon juice
- 3 tsp lemon zest, separated
- 1/2 tsp cracked pepper
- sea salt, to taste
- 1 c shredded parmesan
Instructions
- Preheat grill to medium low heat. Toss sliced zucchini in 2 T olive oil, 1 garlic clove, 1 tsp lemon zest, salt and pepper to taste. Allow to sit for several minutes.
- Place zucchini on heated grill and allow to cook for about 2-3 minutes on each side or until cooked to your liking. Remove from grill, cool for several minutes and then cut into quarters or bite sized pieces.
- Cook pasta according to package. Drain water and run under cold water.
- In a large bowl, combine pasta, zucchini, corn, and onion. Add garlic, lemon juice, remaining lemon zest, olive oil, vinegar, salt and pepper and toss. If it seems dry, add in more olive oil. Stir in parmesan and chill until ready to serve. If you prep this recipe in advance, toss a bit more olive oil in before serving to add back any moisture that has been absorbed.
Notes
- I know the name says “grilled zucchini” but if push comes to shove and you need to roast the zucchini, feel free to do so. No need to skip this recipe just because you don’t have access to a grill or something goes wrong with the grill. It will still be worth it.
- Don’t over grill the zucchini. I always find that there is a point of no return when it comes to zucchini. It loses its slight crunch and can become water logged when overcooked. No one wants soggy veggies in their pasta salad, right? Make sure to cut the zucchini thick enough and then pull it off the grill just before you think it may be ready.
- Prepare your pasta Al dente. This is another way to make sure the pasta salad isn’t soggy and the pasta doesn’t become mushy.
- I have also used balsamic to make this instead of the red or white wine vinegar. It tasted fantastic as well.
- Out of fresh garlic? No worries! Add about 1/4 – 1/2 tsp to the zucchini when grilling and about the same amount to the pasta salad. Adjust as needed to taste.
Nutrition
Calories: 203kcal, Carbohydrates: 7g, Protein: 6g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 9mg, Sodium: 247mg, Potassium: 239mg, Fiber: 1g, Sugar: 3g, Vitamin A: 254IU, Vitamin C: 16mg, Calcium: 161mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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can this be made without cooking the zucchini?
Hi! If you like raw zucchini then certainly! Not everyone loves it.
Made this today. I have lots of fresh zucchini from my garden. I had high hopes this would be amazing. I made it exactly as written except for adding some cherry tomatoes, cut in half, for some color. It is okay, but I think the ratio of pasta to veggies is off. Too much pasta. The veggies got lost. Next time I’d either use only 8 oz of pasta, or almost double the grilled zucchini and corn. More red onion too, and definitely two cloves of minced garlic into the salad. All that pasta needs lots of seasonings. The sweet cherry tomatoes tasted great in it. Maybe some toasted pine nuts for crunch? Anyway, this is my opinion after making it as written. Thank you for the recipe and any comments. Donna
Great feedback, Donna! Will be taking it all into consideration when I update this recipe. Thanks!
YUM! This is the perfect summer recipe!
Agree 100%!
This looks and sounds amazing! I don’t have a grill but I’m glad you say roasting the zucchini will work just fine too. Definitely adding this to my list of dishes to make this summer!
Yes, you can totally roast the zucchini and it is delicious!