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Grilled Vegetables Pasta Salad in a plate

Grilled Vegetables Pasta Salad

Fresh summer pasta salad with broiled veggies, ricotta salata, and lemon vinaigrette. No grill needed—easy, colorful, and full of flavor! It will be a hit on your summer table!
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Prep Time: 10 minutes
Cook Time: 20 minutes
cooling time: 20 minutes
Total Time: 50 minutes
Course: Pasta, Salad
Cuisine: Italian
Diet: Vegetarian
Keyword: Grilled Vegetables, Italian Pasta Recipe, Pasta Salad, Summer Recipe, Summer Vegetables
Difficulty: Beginner
Servings: 4 people
Calories: 458kcal

Ingredients

FOR THE DRESSING

  • 2 fl oz lemon juice
  • 2 fl oz olive oil extra virgin
  • 2 cloves garlic minced
  • 2 tsp salt
  • 2 tsp black pepper crushed

PASTA INGREDIENTS

  • 0.5 pound pasta
  • 1 cup zucchini
  • 1 cup squash
  • 1 cup corn kernels
  • 1 cup onion red
  • 1 oz ricotta salata
  • 4 tbsp basil fresh
  • 1 tbsp olive oil extra virgin

Instructions

STEP 1. START BY MAKING THE DRESSING

  • Put olive oil and freshly squeezed lemon juice in a jar, add 2 cloves minced garlic, ½ teaspoon salt and ½ teaspoon pepper. Seal the jar, shake and use! You could do the same using a blender.

STEP 2. BRING A LARGE POT OF WATER TO BOIL

  • Once you get organized with the dressing and started the pasta water, you can focus on the most important part of this recipe: the preparation of the veggies.

STEP 3: PREPARE THE VEGGIES.

  • The veggies should be perfectly grilled and charred to add that smoky taste to the dish.
    There are 2 ways of preparing this veggies:
    1) If you have a BBQ: Brush the veggies with a bit of olive oil. Grill the entire corn, you will separate the kernel once it is grilled. Slice the zucchini, squash and onions in rounds. Grill until charred. 10-12 minutes. Set aside.
    2) If you do not have a bbq, you can broil the veggies in the oven. That is what I did. I cut the zucchini, squash and onions in rounds, then in quarters. I separate the corn kernel. Finally I placed the veggies in a large salad bowl and tossed them with salt, pepper and EVOO. I broiled them at 500 F° for 10 minutes over a baking sheet covered with parchment paper. Loved this way. Easy and quick!

4. COOK THE PASTA AND COOL IT DOWN.

  • Now the water should boil, add salt and when the water return to roaring boil, add the pasta. Cook as per package instructions until al dente. Drain and use a bit of the dressing to toss it. Lay the pasta on a baking tray and let it cool down. DO not rinse the pasta to cool it down, otherwise all the starch of the pasta will go away and will not retain the dressing.

5. ASSEMBLE THE DISH.

  • Once the pasta has cooled down, place it in a large bowl, add the grilled vegetables, the dressing, sprinkle with fresh basil and add some grated salted ricotta cheese. Buon appetito!
  • Toss gently! Serve at room temperature or chilled! Buon Appetite!

Notes

This pasta salad recipe serves 3 as main course, 4 as a side dish.

Nutrition

Serving: 4people | Calories: 458kcal | Carbohydrates: 60g | Protein: 11g | Fat: 21g | Sodium: 1263mg | Potassium: 497mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3948IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!