Grilled Vegetable-Pesto Pasta Salad Recipe

Name: Grilled Vegetable-Pesto Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini, cut lengthwise into 1/2-inch-wide pieces; 1 yellow squash, cut into 1/2-inch-wide pieces; 1 red bell pepper, seeded, cut into 1-inch-thick slices; 1 red onion, cut into 3/4-inch-thick slices; 1 tablespoon Italian seasoning; 2 tablespoons olive oil; Salt and pepper; 3 cups whole-grain farfalle or penne; 1 15.5-oz. can cannellini beans, drained and rinsed; 1 7-oz. container refrigerated pesto (about 3/4 cup); 1/2 cup grated pecorino Romano; 1 tablespoon fresh lemon juice

Servings: persons

1 zucchini, cut lengthwise into 1/2-inch-wide pieces
1 yellow squash, cut into 1/2-inch-wide pieces
1 red bell pepper, seeded, cut into 1-inch-thick slices
1 red onion, cut into 3/4-inch-thick slices
1 tablespoon Italian seasoning
2 tablespoons olive oil
Salt and pepper
3 cups whole-grain farfalle or penne
1 15.5-oz. can cannellini beans, drained and rinsed
1 7-oz. container refrigerated pesto (about 3/4 cup)
1/2 cup grated pecorino Romano
1 tablespoon fresh lemon juice

1
Preheat grill to medium heat (300u00b0F to 350u00b0F). In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
2
Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
3
Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.

121

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 zucchini, cut lengthwise into 1/2-inch-wide pieces, 1 yellow squash, cut into 1/2-inch-wide pieces, 1 red bell pepper, seeded, cut into 1-inch-thick slices, 1 red onion, cut into 3/4-inch-thick slices, and more.

Yes, Grilled Vegetable-Pesto 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.

Grilled Vegetable-Pesto Pasta Salad

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