Grilled Zucchini Pasta Salad

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Looking for a refreshing dish that’s both tasty and healthy? Try this grilled zucchini pasta salad! Grilled zucchini adds a smoky flavor that’s hard to resist. Toss it with fresh herbs, juicy tomatoes, and your favorite pasta for a dish that’s perfect for any meal. It’s quick to make and packed with flavor.

Tool Requirements

To make grilled zucchini pasta salad, you’ll need a few tools to get the job done easily.

First, a grill or grill pan is essential. It gives the zucchini that tasty char. If you don’t have a grill, you can use an oven broiler instead.

A sharp kitchen knife will help you chop the zucchini, tomatoes, and any other veggies you choose.

You’ll also need a cutting board. Make sure it’s large enough to hold all your sliced vegetables comfortably.

To cook the pasta, grab a large pot. Filling it with water and bringing it to a boil is the first step for perfect pasta.

You’ll want a colander for draining the pasta when it’s done. This helps to avoid any sogginess from excess water.

A mixing bowl is useful for tossing the pasta with the grilled veggies and dressing. Choose one that’s big enough for easy mixing.

Finally, a whisk or fork can help you mix your dressing well, ensuring all flavors are combined nicely.

With these tools, you’re ready to whip up the pasta salad with ease.

Preparing The Ingredients

Start by picking out your zucchini. Look for ones that are firm and have a bright green color. You’ll need about two medium-sized zucchinis for this salad. Wash them well under cold water.

Next, grab some cherry tomatoes. About a cup should do. Wash and slice them in half. For a little extra flavor, consider adding a cup of fresh basil leaves. Rinse them gently and pat them dry.

You’ll want some red onion too. Slice half of a medium onion thinly. It adds a nice crunch and zest to the salad. Don’t forget the pasta—any short pasta like penne or fusilli works well. Cook according to the package instructions until al dente, then drain and rinse with cold water.

For dressing, gather olive oil, lemon juice, garlic, salt, and pepper. Mix these in a small bowl. Slice two cloves of garlic very thinly, so they mix nicely into the dressing.

Finally, make sure you have some vegan feta or another type of vegan cheese on hand. You’ll sprinkle this on top at the end for a nice creamy touch. Now, with everything prepped, you’re ready to put the salad together!

Serving Suggestions

• Enjoy your grilled zucchini pasta salad as a main dish or a side. It’s perfect for lunch or dinner. Add some crusty bread on the side to make the meal more filling.
• Try pairing it with a glass of fresh lemonade or iced tea to keep things refreshing. If you like a bit of spice, sprinkle some red pepper flakes on top.
• For a pop of color, toss in a handful of cherry tomatoes or shredded carrots. These will add a sweet contrast to the tangy dressing. If you’re a fan of nuts, a sprinkle of toasted pine nuts or almonds can add a nice crunch.
• Serve your salad cold or at room temperature. It’s great for picnics and potlucks. Just be sure to store it in a cool place until you’re ready to eat.
• You can also pair it with other grilled vegetables, like bell peppers or eggplant. This adds more flavor and variety to your meal, making it a colorful and healthy option for any occasion.

Storage Tips

• After making your grilled zucchini pasta salad, you might want to store some for later.
• To keep the salad fresh, use an airtight container. This helps maintain the flavors and prevents it from drying out. Make sure it’s completely cooled before putting it in the fridge.
• You can store the salad in the refrigerator for up to 3-4 days. If left too long, the zucchini might lose its texture, and the pasta might get mushy.
• If you notice any liquid pooling in the container after storage, simply stir the salad before serving. This helps evenly distribute any dressing and refreshes the flavors.
• Try to avoid freezing this salad. The zucchini and pasta might not hold up well to freezing and thawing, which could affect the taste and feel of the dish.

Grilled Zucchini Pasta Salad

This easy grilled zucchini pasta salad is the dish you're looking for! This easy and healthy pasta salad recipe won't take long to make, is delicious, and can be stored easily for later. If you want a vegan pasta salad recipe for lunch, as a side dish, or dinner, try this one out!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 2 servings

Calories 200 kcal

Ingredients

  

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• 2 medium-sized zucchinis
• 1 cup of cherry tomatoes
• 1 cup of fresh basil leaves
• 1/2 medium red onion
• 1 cup of short pasta penne or fusilli
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• 2 cloves of garlic
• Salt and pepper to taste
• 1/4 cup of vegan feta or another type of vegan cheese

Get Recipe Ingredients

Instructions

 

• Wash two medium-sized zucchinis under cold water.
• Slice zucchinis into thin rounds or half-moons.
• Wash and slice one cup of cherry tomatoes in half.
• Rinse one cup of fresh basil leaves gently and pat them dry.
• Slice half of a medium red onion thinly.
• Cook one cup of short pasta according to package instructions until al dente.
• Drain and rinse cooked pasta with cold water.
• Mix two tablespoons of olive oil, one tablespoon of lemon juice, and two thinly sliced cloves of garlic in a small bowl.
• Add salt and pepper to the dressing to taste.
• Combine sliced zucchinis, cherry tomatoes, basil leaves, red onion, and pasta in a large bowl.
• Pour dressing over the salad and toss gently to mix.
• Sprinkle 1/4 cup of vegan feta or another type of vegan cheese on top.

Nutrition

Calories: 200kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.