Grilled Vegetable Sun-Dried Tomato Pesto Pasta

Grilled Vegetable Sun-Dried Tomato Pesto Pasta is a delicious use of fresh summer vegetables that are grilled, added to pasta and dressed in a delicious homemade sun-dried tomato pesto.

Last week I made a really easy, and very tasty sun-dried tomato pesto. I loved this sauce so much, as well as this recipe, I use it in asparagus, sun-dried tomato puff pastry bites which are fun, bite-size appetizers.

This recipe is delicious warm, cold or room temperature for an easy lunch by the pool, take to the beach or enjoy as a light dinner.

Most of the summer, I keep a tub of this in the fridge because all of the vegetables make me feel I’m eating healthy. There are some times that I am out of the house all day so I put some in a takeout dish, throw it in my cooler and I have lunch whenever I need it.

What is the best pasta to use?

I like any pasta that has ridges and crevices that allows the sauce get into the grooves for maximum flavor with every bite. Fusilli/rotini, shells, cavatappi are all good choices. Avoid flat-shaped pasta because the weight of the vegetables will just make the dish look unappetizing and flat.

Any vegetable that can be grilled is perfect for this dish. I used zucchini, asparagus, red bell peppers and spring onions. Additions like bocconcini (small bite size mozzarella balls) give a lovely creaminess and cherry tomatoes make for a fresh, sweet bite.

For garnish, I love that chopped basil adds a fresh bite to the dish.

If you’ve tried this Grilled Vegetable Sun-Dried Tomato Pesto Pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Yield: 8

Grilled Vegetable Sun-Dried Tomato Pesto Pasta

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Fresh summer vegetables are grilled, added to pasta and dressed in a delicious homemade sun-dried tomato pesto.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 4 zucchini, sliced
• 1 pound asparagus, trimmed of the woody ends
• 1 large red bell pepper, cut into large pieces
• 6 green onions, washed, dried and ends trimmed
• Olive oil
• Salt and pepper
• 6 cups pasta
• 2 cups sun-dried tomato pesto
• 1 cup (6 ounces) cherry tomatoes, halved
• 6 ounces fresh mozzarella, cut into bite-size pieces
• 6-8 fresh basil leaves, chopped

Instructions

1. Preheat grill.
2. Lay out the zucchini and asparagus on a large cutting board.
3. Brush the vegetables with olive oil and sprinkle with salt and pepper, turn and repeat. Grill the zucchini, asparagus for about 6 minutes each side. Set aside and allow to cool.
4. Place the bell peppers whole right on the grill. Char on all sides. Once the peppers are charred, remove from the grill and put in a bowl and cover.
5. While the vegetables are cooling cook the pasta according to package directions, drain and add to a large mixing bowl. Add the pesto to the hot pasta and toss to coat, set aside to cool.
6. Once the peppers are cool enough to handle, take a paper towel and wipe the charred skin off and de-seed them.
7. Chop all the grilled vegetables into bite-size pieces and add to the cooled pasta along with the cherry tomatoes, bocconcini and basil and mix well.
8. Serve at room temperature.

Nutrition Information

Yield

8

Serving Size

1 cup
Amount Per Serving Calories 519Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 21gCholesterol 21mgSodium 455mgCarbohydrates 50gFiber 7gProtein 18g