Colorful Veggie Pasta Salad Recipe

Name: Colorful Veggie Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fusilli; 2 ears corn, husked; 1 yellow squash, sliced lengthwise into 1/2-inch-thick planks; 1 zucchini, sliced lengthwise into 1/2-inch-thick planks; 1 orange bell pepper, cut into 1-inch strips; 4 scallions; 2 tablespoons extra-virgin olive oil, plus more for brushing; Salt and freshly cracked black pepper; 3 tablespoons store-bought pesto; Juice and zest of 1 lemon; 1 pint grape tomatoes, halved; 1/4 cup fresh parsley, chopped

Servings: persons

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

1
Preheat an outdoor grill to medium-high heat.
2
Cook the pasta according to the package directions.
3
Drain and let cool.
4
Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper.
5
Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes.
6
Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side.
7
Grill the pepper slices until they are charred on both sides, about 3 minutes per side.
8
Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
9
Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest.
10
Season to taste with salt and pepper.
11
Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing.
12
Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too.
13
Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing.
14
Add the parsley, toss and season to taste.
15
Serve at room temperature.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fusilli, 2 ears corn, husked, 1 yellow squash, sliced lengthwise into 1/2-inch-thick planks, 1 zucchini, sliced lengthwise into 1/2-inch-thick planks, and more.

Yes, Colorful Veggie Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Colorful Veggie Pasta Salad

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