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2025-07-04 20:42:05

California Grilled Veggie and Pesto Pasta

Charred Summer Veggie Pasta with Fresh Basil Pesto

Ingredients:

12 oz pasta (farfalle, penne, or rotini)

1 zucchini, sliced into rounds

1 yellow squash, sliced

1 red bell pepper, sliced

1 red onion, sliced into rings

1 tbsp olive oil

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/2 cup fresh basil pesto (store-bought or homemade)

1/4 cup grated Parmesan cheese

Optional: pine nuts and fresh basil for garnish

Directions:

Cook pasta in salted boiling water until al dente. Drain and set aside.

Preheat a grill or grill pan over medium-high heat.

Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender.

Cut grilled vegetables into bite-sized pieces.

In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated.

Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using.

Serve warm, at room temperature, or chilled as a pasta salad.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings

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So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.

California Grilled Veggie and Pesto Pasta Charred Summer Veggie Pasta with Fresh Basil Pesto Ingredients: 12 oz pasta (farfalle, penne, or rotini) 1 zucchini, sliced into rounds 1 yellow squash, sliced 1 red bell pepper, sliced 1 red onion, sliced into rings 1 tbsp olive oil Salt and pepper, to taste 1 cup cherry tomatoes, halved 1/2 cup fresh basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Optional: pine nuts and fresh basil for garnish Directions: Cook pasta in salted boiling water until al dente. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Cut grilled vegetables into bite-sized pieces. In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated. Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using. Serve warm, at room temperature, or chilled as a pasta salad. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.

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