Colorful Veggie Pasta Salad
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat an outdoor grill to medium-high heat
3
Cook the pasta according to the package directions
4
Drain and let cool
5
Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper
6
Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes
7
Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side
8
Grill the pepper slices until they are charred on both sides, about 3 minutes per side
9
Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes
10
Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest
11
Season to taste with salt and pepper
12
Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing
13
Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too
14
Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing
15
Add the parsley, toss and season to taste
16
Serve at room temperature