Description
A smoky, herb-infused pasta salad featuring grilled zucchini, bell peppers, red onion, and artichoke hearts. Tossed with a bright basil vinaigrette, this Mediterranean-style dish is fresh, flavorful, and perfect for summer gatherings or quick meals.
Ingredients
12 oz pasta (penne or rotini)
2 medium zucchini, sliced into rounds
2 red bell peppers, quartered
1 red onion, halved
1 (14 oz) can artichoke hearts, drained
1 cup cherry tomatoes, halved
1/2 English cucumber, sliced
3 tbsp olive oil
1 tbsp balsamic vinegar
1 clove garlic, minced
1 cup packed fresh basil leaves, chopped
1/2 cup vegetarian Parmesan cheese
Salt and pepper to taste
Instructions
Preheat grill to medium-high heat (375°F-450°F)
Cook pasta in boiling salted water until al dente; drain and rinse with cold water
Toss zucchini, bell peppers, and red onion with 2 tbsp olive oil, salt, and pepper
Grill vegetables for 5-7 minutes per side until charred and tender
In a bowl, whisk balsamic vinegar, remaining 1 tbsp olive oil, garlic, and chopped basil to make dressing
In a large bowl, combine cooled pasta, grilled vegetables, artichoke hearts, cherry tomatoes, and cucumber
Toss salad with dressing and stir in Parmesan cheese
Chill for 20-30 minutes before serving with remaining herbs as garnish
Notes
Use a grill pan if outdoor grilling isn’t possible
Add grilled chickpeas (1/2 cup) for extra protein
Store leftovers in airtight containers for up to 3 days
Recipe is adaptable – substitute seasonal vegetables like eggplant or asparagus
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 5mg