Grilled Veggie Pesto Pasta Salad

This summer grilled veggie pesto pasta salad transforms seasonal produce into a vibrant, flavor-packed dish perfect for warm weather gatherings. The charred vegetables and herby pesto dressing create a beautiful balance that's both satisfying and refreshing.

I created this recipe during a particularly abundant zucchini harvest from my container garden last summer. What began as a creative solution to use up vegetables quickly became our go to dish for neighborhood potlucks and backyard barbecues.

Ingredients

• Zucchini: Provides a tender yet firm texture that holds up well to grilling and absorbs the pesto beautifully
• Red bell peppers: Add natural sweetness and vibrant color. Choose ones that feel heavy for their size
• Red onion: Delivers mild sharpness that mellows when grilled. Look for firm onions with dry papery skins
• Cherry tomatoes: Burst with bright acidity in every bite. Select ones that are plump and deeply colored
• Gluten free pasta: Creates the perfect base. Try fusilli for maximum dressing adherence
• Dijon mustard: Acts as an emulsifier for the dressing and adds subtle complexity
• White wine vinegar: Provides tangy balance. Choose a good quality variety for best results
• Pine nuts: Contribute rich buttery notes. Toast them lightly to enhance flavor
• Fresh basil: Forms the foundation of the pesto. Use bright green leaves with no dark spots
• Baby spinach: Sneaks in extra nutrients while keeping the pesto vibrant green
• Nutritional yeast: Delivers cheesy flavor without dairy. Perfect for vegan adaptations

Step-by-Step Instructions

Grill Preparation:

Preheat your grill to medium high heat around 350°F to 400°F. This temperature range ensures vegetables char nicely without burning. Take your time here as proper preheating is crucial for even cooking and those beautiful grill marks.

Vegetable Preparation:

While the grill heats up, focus on cutting your vegetables correctly for even cooking. Slice zucchini lengthwise to maximize surface area for charring. Remove all seeds and ribs from bell peppers to prevent bitter flavors. Cut onions from top to bottom rather than into rings so they stay together on the grill. Leave cherry tomatoes whole but have skewers ready if your grill grates are widely spaced.

Grilling Technique:

Place vegetables directly on clean oiled grates with space between each piece for proper heat circulation. Listen for that satisfying sizzle which indicates proper temperature. Resist the urge to move vegetables too frequently. Allow 4 to 6 minutes per side for most vegetables until they develop golden brown grill marks and become tender when pierced with a fork. Cherry tomatoes need special attention as they cook much faster just 2 to 3 minutes total until their skins begin to split.

Pasta Cooking:

Cook pasta in heavily salted water until just al dente following package directions. For gluten free varieties, check frequently as cooking times can vary dramatically. After draining, rinse thoroughly with cold water to stop the cooking process and prevent sticking. Toss with a tiny bit of olive oil if not using immediately.

Dressing Creation:

Combine all dressing ingredients in a blender starting with the garlic, nuts, and seasonings first. Pulse briefly before adding liquids and leafy ingredients. Blend until incorporated but still slightly textured for interest. Taste and adjust seasoning remembering that flavors will mellow when combined with pasta and vegetables.

Assembly Process:

Once vegetables have cooled enough to handle, chop them into bite sized pieces appropriate for the pasta shape you chose. Mix pasta and vegetables in a large bowl gradually adding dressing while tossing to ensure even coating. Let sit for 10 minutes before final garnishing to allow flavors to meld.

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The nutritional yeast in this recipe is my secret weapon for depth. I discovered this ingredient years ago when my daughter went vegan, and I've been incorporating it into dressings ever since. The savory umami quality it provides makes guests wonder what special ingredient they're tasting without being able to identify it exactly.

Making Ahead and Storage

This pasta salad can be prepared up to 24 hours in advance, though gluten free pasta tends to harden slightly when refrigerated. If making ahead, consider reserving about one quarter of the dressing to add just before serving to refresh the texture. Store in an airtight container in the refrigerator and bring to room temperature for about 20 minutes before serving for best flavor.

Vegetable Substitutions

This recipe welcomes adaptation based on what looks best at your farmers market. Yellow summer squash works beautifully in place of zucchini. Eggplant adds wonderful meatiness but requires slightly longer cooking time. Sweet corn kernels cut fresh from the cob provide delightful pops of sweetness. Even green beans or asparagus can be incorporated with adjusted grilling times. The key is maintaining a colorful variety of textures.

Entertaining Presentation Ideas

For a stunning presentation, serve this pasta salad on a large wooden board or shallow platter rather than a bowl. Arrange any remaining whole grilled vegetables around the edges for visual impact. Scatter additional fresh herbs, lemon wedges, and toasted pine nuts across the top just before bringing to the table. Include small serving tongs or a wide spoon for easy self service.

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Frequently Asked Questions

→ Can I make this pasta salad ahead of time?

You can prepare the components ahead of time, but it's best to assemble just before serving. The grilled vegetables and pesto dressing can be made up to 24 hours in advance and stored separately in the refrigerator. Gluten-free pasta tends to harden when refrigerated, so it's ideal to toss everything together shortly before serving.

→ What can I substitute for nutritional yeast?

If you don't have nutritional yeast, you can substitute with a tablespoon of grated Parmesan cheese for a similar umami flavor (if not keeping it vegan). Alternatively, a teaspoon of white miso paste or a splash of tamari/soy sauce can provide that savory depth to the pesto dressing.

→ Can I use regular pasta instead of gluten-free?

Absolutely! Regular wheat pasta works perfectly in this dish and actually holds up better as leftovers. Choose medium shapes like fusilli, rotini, or penne that will catch the pesto dressing in their crevices.

→ What other vegetables work well in this pasta salad?

This versatile dish welcomes many grilled vegetables. Try adding asparagus, eggplant, yellow squash, corn kernels cut from the cob, or even grilled portobello mushrooms. Just adjust grilling times accordingly as different vegetables require varying cook times to reach tender-crisp perfection.

→ How can I make this into a complete meal?

To transform this into a more substantial meal, add protein like grilled chicken, shrimp, chickpeas, or white beans. For extra Mediterranean flavor, incorporate olives, capers, feta cheese, or fresh mozzarella pearls. A sprinkle of red pepper flakes can add a pleasant heat if desired.

→ Can I make this without a grill?

Absolutely! You can roast the vegetables in a 425°F oven until tender and slightly caramelized, about 20-25 minutes, stirring halfway through. Alternatively, use a grill pan or cast iron skillet on the stovetop over medium-high heat to achieve similar charred results.