Grilled Vegetable and Pesto Pasta Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 35 minutes blends rotini pasta, divided olive oil, divided salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 15 min Serves 6 Italian cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Vegetable and Pesto Pasta Salad take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Vegetable and Pesto Pasta Salad?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Vegetable and Pesto Pasta Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Vegetable and Pesto Pasta Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Vegetable and Pesto Pasta Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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