Grilled Vegetable and Pesto Pasta Salad

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant pasta salad featuring smoky grilled vegetables tossed with fresh basil pesto and al dente rotini, ideal for summer outdoor meals. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs rotini pasta, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz rotini pasta
• 1 medium, sliced lengthwise into 1/4-inch strips zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced lengthwise into 1/4-inch strips yellow squash
• 3 tbsp divided olive oil
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 1/2 cup basil pesto
• 1 cup halved cherry tomatoes
• 1/4 cup grated parmesan cheese
• 2 tbsp toasted pine nuts

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Instructions

1. Step 1: Bring a large pot of salted water to a boil and add 12 oz rotini pasta. Cook for 9-11 minutes until al dente, then drain and rinse under cold water to cool.
2. Step 2: Preheat grill or grill pan over medium-high heat. Toss 1 medium sliced zucchini, 1 large red bell pepper cut into 1-inch pieces, and 1 medium yellow squash sliced lengthwise with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Grill the vegetables for 3-4 minutes per side until tender and slightly charred, then remove and chop into bite-sized pieces.
4. Step 4: In a large bowl, combine the cooled pasta, grilled vegetables, 1 cup halved cherry tomatoes, and 1/2 cup basil pesto. Toss gently to coat everything evenly.
5. Step 5: Drizzle remaining 1 tbsp olive oil, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and toss again.
6. Step 6: Top with 1/4 cup grated parmesan cheese and 2 tbsp toasted pine nuts before serving cold or at room temperature.