Grilled Spring Vegetable Pasta Salad
This Grilled Spring Vegetable Pasta Salad is the perfect use of seasonal vegetables, all dressed in a light and delicious grilled lemon basil dressing. This vegetarian, vegan/plant-based pasta salad is not only easy to make but comes together pretty quickly and will last for days.
Spring is here and what is better way to welcome the season than this healthy grilled vegetables in a pasta salad that is perfect for picnic, lunch-on-the-go or just to keep in the fridge for a quick ready-made lunch.
I love to take the cooking (and heat) outdoors when the weather warms up. My favorite combination of vegetables for this dish are green and yellow zucchini (courgettes), red bell peppers, onion, fennel and asparagus.
Grilling vegetables brings out a flavor that you cannot get from any other method, natural sweetness.
Next to the delicious vegetables, the dressing is what makes this dish stand out. I used my Grilled Lemon Basil Vinaigrette, which is light and refreshing just like spring. A quick and easy dressing using lemons that are grilled to bring out their sweetness that you can grill with the veggies. It can be used to dress any salad or poured over fish or chicken.
This recipe also appears on Noshing with the Nolands.
If you’ve made this Grilled Spring Vegetable Pasta Salad, please leave a comment below. I love to hear from my reader.