This vibrant Grilled Zucchini Pasta Salad is a fresh, nutrient-packed dish perfect for any season.
Loaded with fiber-rich vegetables, plant-based protein from pasta, and heart-healthy fats from olive oil, it delivers a satisfying yet light meal.
Quick to prepare, naturally colorful, and bursting with bright lemon and garlic flavors, it’s ideal for everyday lunches, dinners, or meal prep.
Grilled Zucchini Pasta Salad
Equipment
- 1 grill or grill pan
- 1 large pot (for pasta)
- 1 large mixing bowl
- 1 knife and cutting board
- 1 Spoon or Spatula for tossing
Ingredients
For Grilled Zucchini:
- 3 medium zucchini halved lengthwise and quartered
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
Other Pasta Salad Ingredients:
- 16 oz short pasta rotini, fusilli, or bowtie
- 2 cups corn cooked and chilled, or grilled from 3–4 cobs
- ½ small red onion finely diced
- 10 oz grape tomatoes quartered
- ⅓ cup fresh basil chopped
- 2 garlic cloves minced
- ½ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tsp lemon zest divided
- ½ tsp cracked black pepper
- ½ tsp sea salt adjust to taste
- 1 ½ cups shredded parmesan cheese
- Optional: fresh parsley chopped, for garnish
Instructions
- Preheat the Grill: Begin by preheating your grill or grill pan to medium-high heat. This step ensures your zucchini and, if grilling corn, will cook evenly and develop a subtle, smoky char. While the grill heats, prepare your vegetables so they are ready for the moment they hit the grates. A properly preheated grill is essential for flavor and texture.
- Prepare the Zucchini: Wash and dry three medium zucchinis. Cut each zucchini in half lengthwise, then cut each half into halves again to create long, thick spears. Place the spears in a large bowl and drizzle with one tablespoon of olive oil. Sprinkle with ½ teaspoon each of garlic powder, sea salt, and black pepper. Toss gently so each piece is evenly coated. Proper seasoning at this stage ensures each bite is flavorful.
- Grill the Zucchini: Place the zucchini spears on the preheated grill. Cook for about 2 minutes on one side until grill marks appear. Flip and cook for an additional 2 minutes. The zucchini should be tender but still retain a slight crunch; avoid overcooking to prevent mushiness. Remove from the grill and allow to cool for several minutes before cutting into bite-sized pieces.
- Optional – Grill the Corn: If using fresh corn, lightly brush each cob with olive oil. Grill the corn for approximately 15 minutes, turning every 2–3 minutes, until it is lightly charred and cooked through. Once cooled, cut the kernels off the cob. Grilled corn adds sweetness and smoky depth to the pasta salad.
- Cook the Pasta Al Dente: Bring a large pot of salted water to a boil. Add 16 ounces of short pasta, such as rotini, fusilli, or bowtie. Cook according to package instructions until al dente, meaning firm to the bite. Drain the pasta and rinse under cold running water to halt the cooking process. Cooling the pasta ensures the salad maintains a perfect texture and avoids mushiness.
- Prepare the Salad Base: In a large mixing bowl, combine the cooled pasta, grilled zucchini, corn kernels, quartered grape tomatoes, diced red onion, and chopped fresh basil. Toss gently with a spoon or spatula to evenly distribute the vegetables without crushing them. This step creates the colorful foundation of your salad, making every bite visually appealing and flavorful.
- Make the Lemon-Garlic Dressing: In a small bowl or measuring cup, whisk together ½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 2 teaspoons lemon zest (reserve half for garnish), minced garlic, ½ teaspoon sea salt, and ½ teaspoon cracked black pepper. Adjust seasoning to taste. The dressing should be bright, tangy, and aromatic, perfectly complementing the sweet, smoky vegetables.
- Combine Salad and Dressing: Pour the dressing over the salad mixture. Add 1 ½ cups shredded parmesan cheese. Toss gently with a large spoon or spatula until the pasta and vegetables are evenly coated. If the salad seems dry, drizzle a little extra olive oil to maintain a moist, flavorful texture. Ensure all ingredients are well-distributed for balanced flavor in every serving.
- Add Final Touches: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired. Sprinkle the remaining lemon zest and optional fresh parsley over the top for extra freshness, color, and aroma. These finishing touches elevate the salad, making it both visually appealing and flavorful.
- Serve and Enjoy: Transfer the salad to a serving bowl or individual plates. Serve immediately at room temperature or slightly chilled. If prepared ahead of time, lightly toss with extra olive oil before serving to restore moisture. This pasta salad is perfect for summer lunches, dinner sides, picnics, or meal prep.
Notes
- Slice zucchini thick enough to retain a slight crunch; overcooked zucchini can become mushy and waterlogged.
- Cook pasta al dente to prevent the salad from becoming soft or mushy.
- Red wine vinegar can be swapped with balsamic or white wine vinegar for a slightly different flavor profile.
- Toss the salad with a bit of extra olive oil before serving if it has been refrigerated to restore moisture.
- Grilled corn adds a smoky sweetness, but you can use boiled or roasted corn if a grill isn’t available.
- Fresh herbs like basil enhance flavor; add just before serving for maximum freshness and aroma.
- Parmesan cheese can be adjusted to taste or sprinkled as a garnish for presentation.
- This salad is perfect for meal prep, picnics, or as a side dish for grilled meats and fish.
Chef’s Secrets: Insider Tips And Tricks
The key to a standout pasta salad is layering flavor and texture.
Grilling the zucchini instead of roasting it gives it a subtle smokiness that enhances the salad’s overall taste.
Don’t overcrowd the grill—give each vegetable enough space to sear evenly.
Fresh herbs like basil elevate the flavor, but you can experiment with parsley, thyme, or oregano for variation.
When combining ingredients, toss gently to prevent breaking delicate vegetables and tomatoes, ensuring each bite retains visual appeal and texture.
Serving Suggestions: Ideas For Enjoying Easily
This salad is wonderfully versatile.
Serve it chilled for a refreshing summer lunch, at room temperature as a side dish with grilled chicken or fish, or as a hearty vegetarian main course.
Pairing it with crusty bread or a light soup can make a balanced meal.
For a more substantial dish, add cooked chickpeas or cannellini beans to increase protein and fiber.
Garnishing with extra parmesan or a sprinkle of crushed nuts adds richness and a satisfying crunch.
Storage Tips: Keep Salad Fresh Longer
Store leftover pasta salad in an airtight container in the refrigerator for up to three days.
To prevent the salad from drying out, lightly drizzle with olive oil before sealing.
Avoid adding fresh herbs or parmesan until just before serving, as they can lose flavor or absorb moisture over time.
If the salad has been chilled for a while, allow it to sit at room temperature for 10–15 minutes and gently toss before serving to bring back its original flavor and texture.
Frequently Asked Questions
1. Can I roast zucchini instead of grilling?
Yes! Roasting zucchini in the oven at 400°F for 10–15 minutes works well if you don’t have a grill. Keep an eye on them to avoid overcooking, and brush with olive oil for a similar flavor and texture.
2. Can I make this salad ahead of time?
Absolutely. This salad can be prepared a few hours in advance or even the day before. Store it in the fridge and toss lightly with extra olive oil before serving to maintain freshness.
3. What pasta works best for this salad?
Short, sturdy pasta shapes like rotini, fusilli, or bowtie hold up best. They capture dressing and combine well with the vegetables without becoming mushy.
4. Can I add protein to make it a complete meal?
Yes, consider adding grilled chicken, shrimp, or chickpeas. These additions enhance the salad’s nutritional value while keeping it light and satisfying.
5. Can I use frozen corn instead of fresh?
You can. Thaw frozen corn completely and, if desired, sauté or roast lightly to enhance flavor. Fresh, grilled corn will provide the sweetest and smokiest taste, but frozen works well in a pinch.
