Grilled Summer Vegetable & Pesto Pasta

zucchini salad on plate

Let’s have a serious talk. We need to talk about Pasta salad and those mayo dressings. Does anyone actually eat those at Pot-lucks? I say no. It’s usually the one that’s left to the end…Poor pasta salad.

This Grilled Vegetable Pesto Pasta is anything but basic. It’ll kick that nasty mayo pasta salad’s arse. It has feta, grilled corn, asparagus, zucchini and chickpeas to make a complete meal and will make all those other pasta salads contemplate their existence.

This is not your standard pasta salad. The pesto “dressing” sauce (sauce sounds better), trumps any mayonnaise or cream based dressing. Grilled summer veg and a twist of lemon are super refreshing. And since there are chickpeas thrown in there- this is a complete meal. And you could totally serve this hot for dinner and just call it pasta. Or make everyone else’s pasta salad look like a train wreck.

Grilled Vegetable Pesto Pasta

Print Recipe


  • 1 cup uncooked Fusilli pasta (or your favourite kind)
  • 1 can (540 ml) chick peas drained and rinsed
  • 2 tbsp (30 ml) olive oil
  • 2 cobs of corn
  • 1 bunch asparagus, ends trimmed
  • 1 zucchini, sliced thinly (1/8 inch slices)
  • 1/2 block (125g) feta cheese, cubed
  • 1/4 cup (60ml) homemade or store-bought pesto*



Cook pasta to al denté according to package directions.


Drain, and rinse with cool water to rinse the starch from the noodles and prevent the pasta from sticking together.


Set aside in a large mixing bowl. Add the chickpeas.


Drizzle the vegetables with olive oil and sprinkle with salt and pepper. On a barbecue or on a grill pan, grill the vegetables until tender.


Slice the asparagus on a bias (on an angle) into 1 1/2 inch pieces and add to the pasta. Cut the kernels off the corn and add along with the zucchini ribbons and feta.


Toss the pasta with the pesto, and adjust seasoning to taste. Serve warm or at room temperature.



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