I stole this recipe for Grilled Zucchini Pasta Salad from thekitchn.com. This recipe is perfect for a summer day. First zucchini and tomatoes are seasoned with salt and pepper. Then the vegetables are cooked on an indoor or outdoor pan. The cooked zucchini is cut into half pieces. Next the vegetables are tossed with Italian salad dressing and cooked pasta. Then the pasta mixture is refrigerated until ready to serve. Additional salad dressing is added to the pasta with grated Parmesan cheese. This recipe is a delicious way to use fresh tomatoes.

The ingredients for this recipe are: 1 lb dry short pasta, such as orecchiette, fusilli or farfalle, 2 tbsp olive oil, 2 medium zucchini, 1 pint cherry or grape tomatoes,¼ cup finely grated Parmesan cheese, salt and pepper.

6 tbsp Parmesan garlic salad dressing is also needed, I use Good Seasoning Italian seasoning instead.

Zucchini is sliced into rounds and rubbed with olive oil, salt and pepper.

The zucchini can be grilled on skewers outside or on an indoor grill pan until charred and tender, about 5 minutes per side.

Tomatoes are tossed with olive oil, salt and pepper. If grilling inside, halve the tomatoes.

Grill the tomatoes until the skins begin to split, flipping once, 4 to 5 minutes total.

Cut the zucchini into ½ inch pieces then add to the tomatoes.

Next add the cooked and drained pasta with ¼ cup of the dressing and toss to coat.

Refrigerate until ready to serve. When ready to serve, toss with 2 more tablespoons of salad dressing. Sprinkle with cheese.

If you liked this recipe for Grilled Zucchini Pasta Salad then you can also try Ranch Pasta Salad, Italian Pasta Salad, Italian Tortellini Pasta Salad, Roasted Eggplant Pasta or Orzo with Roasted Summer Vegetables.

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Grilled Zucchini Pasta Salad

This recipe is perfect for a summer day. First zucchini and tomatoes are seasoned with salt and pepper. Then the vegetables are cooked on an indoor or outdoor pan. The cooked zucchini is cut into half pieces. Next the vegetables are tossed with Italian salad dressing and cooked pasta. Then the pasta mixture is refrigerated until ready to serve. Additional salad dressing is added to the pasta with grated Parmesan cheese.

Course Pasta

Prep Time 15 minutes

Cook Time 15 minutes

Chilling Time 1 hour

Servings 8 people

Ingredients

• 1 lb dry short pasta such as orecchiette, fusilli or farfalle
• 2 tbsp olive oil
• 2 medium zucchini about 12 oz, trimmed and cut lengthwise into ¼ inch thick slabs
• 1 pint cherry or grape tomatoes about 2 cups
• ½ tsp salt
• ½ tsp black pepper
• 5 skewers soaked in water at least 30 minutes if wooden
• 6 tbsp Parmesan garlic salad dressing
• ¼ cup chopped fresh chives
• ¼ cup finely grated Parmesan cheese

Instructions

1. Bring a large pot to a boil. Add the pasta and cook according to package. Drain and rinse with cold water to cool.
2. Heat grill to medium-high heat, 400 F to 450 F.
3. Drizzle the zucchini and tomatoes with the oil and season with salt and pepper. Thread the tomatoes onto skewers.
4. Place the tomato skewers and zucchini slabs on the grill.
5. Cover and grill until the zucchini is charred and tender, about 5 minutes per side. Grill the tomatoes until the skins begin to split, flipping once, 4 to 5 minutes total.
6. Slide the tomatoes off the skewers into the bowl of pasta. Cut the zucchini into ½ inch pieces and add to the bowl. Add ¼ cup of the dressing and toss to coat. Refrigerate until ready to serve.
7. When ready to serve, toss with 2 more tablespoons of salad dressing. Sprinkle with chives and cheese if desired. Toss and season with salt and pepper as needed before serving.

Recipe Notes

I use Good Seasonings Italian salad dressing. An indoor grill pan can be used inside of a regular grill.