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.
Servings: 8
Ingredients
For the Grilled Zucchini
- 3 medium zucchini
- 1 T olive oil
- ½ tsp each: garlic powder, sea salt, pepper adjust salt as desired
Other Pasta Salad Ingredients
- 1 16 oz. short pasta rotini, fusilli, bowtie, etc.
- 2 c corn (cooked and chilled) I use 3-4 corn cobs, grilled
- ½ red onion, small diced
- 10 oz. grape tomatoes quartered
- ⅓ c chopped basil
- 2 garlic cloves, minced
- 1/2 c extra virgin olive oil
- 3 T red wine vinegar
- 2 T lemon juice
- 2 tsp lemon zest, separated
- ½ tsp cracked pepper
- ½ sea salt adjust as desired
- 1 ½ c shredded parmesan
- optional: garnish with chopped fresh parsley
Instructions
- Preheat grill to medium-high heat. Cut zucchini into long spears by cutting in half lengthwise and then each half cut again. Brush with olive oil and generously season with salt, pepper and garlic powder.
- Place zucchini on heated grill and allow to cook for about 2 minutes on each side or until cooked but not overly soft so that it doesn't become mushy and water logged. Remove from grill, cool for several minutes and then cut into bite sized pieces. If grilling the corn as well, brush lightly with olive oil on all sides and the cook for about 15 minutes, turning slightly every 2-3 minutes.
- Cook pasta al dente according to package. Drain water and run under cold water.
- In a large bowl, combine pasta, zucchini, corn, tomatoes, basil, and onion. Toss to combine.
- Add parmesan, garlic, lemon juice, lemon zest, olive oil, vinegar, salt and pepper and toss. If it seems dry, add in more olive oil. 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 cook 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.
Nutrition
Calories: 262kcal | Carbohydrates: 12g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 13mg | Sodium: 393mg | Potassium: 372mg | Fiber: 2g | Sugar: 5g | Vitamin A: 661IU | Vitamin C: 22mg | Calcium: 245mg | Iron: 1mg