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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. Enjoy warm, cold or room temperature. This pesto pasta travels really well for picnics, road trips or pot luck.

Colorful grilled vegetables in a wood bowl of pasta mixed with 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.

A closeup showing the perfect puff pastry and asparagus

This pesto 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.

A forkful of pasta and grilled vegetables
What is the best pasta for pasta salad?

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 seasonal 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.

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Yield: 8

Grilled Vegetable Sun-Dried Tomato Pesto Pasta

A large wood bowl filled with grilled vegetable sun-dried tomato pesto pasta with asparagus, red peppers, zucchini, spring onions and tomatoes

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/courgette, sliced
  • 1 pound (453 grams) asparagus, trimmed of the woody ends
  • 1 large red bell pepper, cut into large pieces
  • 6 spring onions/scallions, washed, dried and ends trimmed
  • Olive oil
  • Salt and pepper
  • 6 cups pasta
  • 2 cups (252 grams) sun-dried tomato pesto (see notes for recipe)
  • 1 cup (6 ounces) cherry tomatoes, halved
  • 6 ounces (170 grams) 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. 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.
  3. 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.
  4. 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.
  5. Once the peppers are cool enough to handle, take a paper towel and wipe the charred skin off and de-seed them.
  6. 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.
  7. Serve at room temperature.

Notes

Click here for recipe > Sun-Dried Tomato Pesto

Nutrition Information

Yield

8

Serving Size

1 cup
Amount Per Serving Calories 240Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 5mgSodium 115mgCarbohydrates 36gFiber 4gSugar 5gProtein 9g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Dinner Ideas