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As the warmth of summer rolls in, the allure of fresh and vibrant meals becomes irresistible. One of the quintessential summer dishes that captures the essence of this season is pasta salad. Not only does it offer a wonderful medley of flavors, but it also allows for endless customization and creativity. Among the myriad of pasta salad options, the Grilled Veggie Pesto Pasta Salad stands out as a particularly delightful choice. With its colorful array of grilled vegetables and a robust pesto dressing, this dish is both satisfying and refreshing—perfect for summer gatherings, picnics, or even a quick weeknight dinner.

Grilled Veggie Pesto Pasta Salad

Experience the essence of summer with this Grilled Veggie Pesto Pasta Salad! This vibrant dish features a colorful mix of grilled vegetables tossed with pasta and a flavorful pesto that’s perfect for any warm-weather gathering. It's a nutritious and customizable recipe, making it a go-to for picnics or quick weeknight dinners. With its enticing flavors and fresh ingredients, this pasta salad is a delightful way to enjoy the season’s bounty. Dive in and savor summer on a plate!
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Ingredients
  

8 oz (approximately 2 cups) of your favorite pasta (fusilli or penne are excellent choices)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into 1/4-inch rounds

1 bell pepper (red or yellow), sliced into thin strips

1 medium red onion, sliced into rings

1 cup asparagus, trimmed and cut into 2-inch pieces

3 tablespoons extra virgin olive oil

Salt and black pepper to taste

1 cup fresh basil leaves, tightly packed

1/2 cup grated Parmesan cheese (omit for a vegan version)

1/3 cup pine nuts or walnuts

2 cloves garlic, minced

Juice of 1 fresh lemon

1/2 teaspoon crushed red pepper flakes (optional for added spice)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook as directed on the package until it reaches an al dente texture (usually about 8-10 minutes). After draining the pasta, rinse it briefly under cold water to halt the cooking process and set it aside to cool.

    Prepare the Vegetables: Preheat your grill or a grill pan set over medium-high heat. In a large bowl, combine the halved cherry tomatoes, sliced zucchini, bell pepper strips, red onion rings, and asparagus pieces. Drizzle with olive oil, sprinkling generously with salt and pepper. Toss to coat all the vegetables evenly.

      Grill the Vegetables: Arrange the prepared vegetables on the hot grill. Grill each side for about 5-7 minutes, or until they become tender and develop appealing grill marks. Once done, remove them from the grill and allow them to cool slightly.

        Make the Pesto: In a food processor, add the fresh basil leaves, grated Parmesan cheese (if using), pine nuts (or walnuts), minced garlic, lemon juice, and a small pinch of salt. Blend until the ingredients are finely chopped. While the processor is running, gradually pour in about 1/4 cup of olive oil until the mixture achieves a smooth and creamy consistency. Taste and adjust seasoning with additional salt and pepper as needed. For a thinner pesto, drizzle in more olive oil until you reach your desired thickness.

          Combine Ingredients: In a large mixing bowl, combine the cooled pasta, grilled vegetables, and the freshly made pesto. Toss gently but thoroughly to ensure the pasta and vegetables are well coated in the vibrant pesto mixture.

            Serve: If you enjoy a bit of extra heat, sprinkle in some crushed red pepper flakes. This pasta salad is best served promptly, but you can also cover and refrigerate it for up to 2 hours to let the flavors meld beautifully. Ideal for serving cold or at room temperature.

              Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Serves 4

                - Presentation Tips: Serve the pasta salad in a beautiful bowl and garnish with extra basil leaves or a sprinkle of grated Parmesan on top for a colorful and appetizing display.