Description
A fresh and vibrant pasta salad made with grilled zucchini, juicy burst cherry tomatoes, and tender pasta tossed in olive oil, herbs, and parmesan for a light yet satisfying dish.
Ingredients
Scale
- 340 g short pasta (fusilli or penne)
- 2 medium zucchini, sliced lengthwise
- 300 g cherry tomatoes
- 4 tablespoons olive oil
- 2 cloves garlic, finely minced
- 40 g parmesan cheese, shaved
- Small handful fresh basil, torn
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
- Toss the zucchini slices with 2 tablespoons of olive oil and a pinch of salt.
- Grill the zucchini over medium heat until tender with light char marks, then chop into bite sized pieces.
- Heat the remaining olive oil in a wide skillet, add the garlic, and cook briefly until fragrant.
- Add the cherry tomatoes and cook until they soften and burst, releasing their juices.
- In a large bowl, combine the pasta, grilled zucchini, burst tomatoes, basil, parmesan, salt, and pepper.
- Toss gently until everything is evenly coated, then taste and adjust seasoning.
Notes
- This salad tastes even better after resting for 15 minutes.
- Serve warm or at room temperature.
- Add extra parmesan just before serving for more flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling and Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 10 mg
Keywords: grilled zucchini pasta salad, summer pasta salad, zucchini recipes, cherry tomato pasta, vegetarian pasta salad