Grilled Summer Vegetable Pasta Salad

Name: Grilled Summer Vegetable Pasta Salad
Prep time: 35 min
Total time: 1 h
Yield: 8 servings
Ingredients: 12 ounces small pasta shapes, such as cavatelli, conchiglie, or penne; 2 ears corn on the cob, husks and silk removed; 2 zucchini, trimmed and halved lengthwise; 2 cups halved cherry tomatoes; 1/4 cup olive oil; 1/4 cup lime juice; 1/2 cup chopped fresh cilantro; 1 cup crumbled feta; Kosher salt and freshly ground black pepper

Pasta Salad Zucchini Easy Orzo

Save (28)

Rate

8 servings Easy

Total: 1 hr Active: 35 mins

2 Ratings

Ingredients (9)

12 ounces small pasta shapes, such as cavatelli, conchiglie, or penne
2 ears corn on the cob, husks and silk removed
2 zucchini, trimmed and halved lengthwise
2 cups halved cherry tomatoes
1/4 cup olive oil
1/4 cup lime juice
1/2 cup chopped fresh cilantro
1 cup crumbled feta
Kosher salt and freshly ground black pepper

Try Amazon Fresh

Nutritional Information

Calories326
Fat12.51g
Saturated fat4.33g
Trans fat
Carbs44.8g
Fiber2.59g
Sugar4.42g
Protein10.42g
Cholesterol18.15mg
Sodium188.77mg
Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

This healthy recipe takes the flavors of the midsummer farmers’ market (grilled corn, zucchini, cherry tomatoes) and weds them to a classic pasta salad. Crumbled feta cheese and chopped cilantro finish things off in easygoing style. Mix up a batch of our homemade lemonade recipe and enjoy on a hot summer day.

For more healthy pasta salads, see our easy pesto pasta salad.

by Kim Laidlaw

Instructions

1Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, or according to package directions. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.
2Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the zucchini and corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob and dice the zucchini.
3Add the tomatoes, corn, and zucchini to the pasta. Drizzle with the olive oil and lime juice and toss to combine. Add the cilantro and feta and season to taste with salt and pepper.

Load Comments

Recommended from Chowhound

5 Essential Kitchen Tools From the Chefs of Konbi

(05:29)

Video from Kitchen Essentials

Chefs Nick Montgomery and Akira Akuto have had a big year, thanks in part to their restaurant Konbi being named Bon Appetit's Best New Restaurant in America. In this episode of Kitchen Essentials, we visit the sandwich shop in Echo Park, Los Angeles to talk to Nick and Akira about their favorite kitchen tools, which include: a German egg slicer, a Japanese chef knife, a Thermapen, and a rubber spatula. Shop Nick and Akira's Kitchen Essential Picks.