Half & Half Grilled Veggie & Pasta Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant salad where equal portions of al dente pasta and perfectly charred vegetables are tossed in a zesty lemon-herb dressing for a light, balanced meal. This mediterranean-inspired salads ready in about 30 minutes pairs spaghetti, sliced 1/2-inch thick zucchini, sliced 1/2-inch thick red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 8 oz spaghetti
• 1 cup, sliced 1/2-inch thick zucchini
• 1 cup, sliced 1/2-inch thick red bell pepper
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 2 tbsp, finely chopped fresh basil
• 1 clove, minced garlic
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and rinse under cold water until cool.
2. Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Add 1 cup sliced zucchini and 1 cup sliced red bell pepper, season with 1/4 tsp salt and 1/8 tsp pepper, and grill for 4-5 minutes per side until charred and tender.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp chopped basil, and 1 minced garlic clove until emulsified.
4. Step 4: Toss the drained spaghetti with the grilled vegetables, then pour the lemon-basil dressing over and mix until evenly coated. Chill for 20 minutes before serving.