Summer Pasta Salad
This vibrant Summer Pasta Salad is a delightful dish that captures the essence of warm weather with its colorful array of fresh vegetables and zesty cilantro pesto. Perfect for picnics, barbecues, or light lunches, this salad combines grilled zucchini, sweet corn, and bell peppers with rice noodles, creating a satisfying and nutritious meal. Packed with healthy fats from olive oil and pumpkin seeds, it’s not just delicious but also vegan and gluten-free. With easy preparation steps and the option to customize ingredients to your taste, this salad is sure to become a favorite for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Vegan
Ingredients
Scale
- 6 ounces rice noodles (or any pasta shape)
- 2 medium zucchini
- 1 red bell pepper
- ½ red onion
- 1–2 ears of fresh corn
- Olive oil, salt, black pepper
- Cilantro pesto (cilantro, garlic, jalapeño, pumpkin seeds, lime juice)
Instructions
- Cook rice noodles according to package instructions. Drain and rinse under cold water.
- Make cilantro pesto by blending cilantro, garlic, jalapeño (if using), olive oil, pumpkin seeds, and seasonings until combined.
- Grill sliced zucchini, bell pepper halves, onion wedges, and corn brushed with olive oil until charred.
- In a large bowl, combine cooled noodles with pesto and grilled veggies. Adjust seasoning as desired.
- Serve topped with halved cherry tomatoes and extra cilantro or pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://trandtaste.com/summer-pasta-salad/