Description
A vibrant summer salad blending al dente pasta with smoky grilled vegetables—including zucchini, bell peppers, and red onion—plus cherry tomatoes, artichoke hearts, and a zesty basil vinaigrette. Topped with Parmesan for a creamy, herbaceous finish, this dish is ideal for picnics, potlucks, or healthy weeknight meals.
Ingredients
12 oz medium pasta (such as farfalle or penne)
2 zucchinis, sliced
2 bell peppers (red, yellow, or green), halves
1 red onion, quartered
1 pint cherry tomatoes, halved
12 artichoke hearts (canned or jarred), drained and quartered
1 cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1/4 cup chopped fresh basil
2 cups quartered Parmesan cheese
Salt and black pepper to taste
Instructions
Preheat grill to medium-high heat (375–450°F)
Brush zucchini, bell peppers, and red onion with 6 tbsp olive oil. Season with salt and pepper
Grill vegetables, turning occasionally, until charred and tender (8–10 minutes)
Boil pasta according to package instructions; drain and rinse under cold water
In a bowl, whisk balsamic vinegar, Dijon mustard, garlic, and 2 tbsp olive oil for the dressing
Combine cooled pasta, grilled vegetables, cherry tomatoes, artichoke hearts, and basil in a large mixing bowl
Add dressing and Parmesan, tossing until well coated
Chill for 30 minutes before serving to meld flavors
Notes
Use firm, cut pasta like penne for best texture.
For dairy-free, substitute vegan Parmesan.
Grilled vegetables can be prepared up to 4 hours in advance.
Add cherry tomato liquid or lemon juice to the dressing for extra tang