STREAMING NOW: Carnivorous

Zesty Grilled Zucchini Pasta Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe was printed on one of those recipe cards from the grocery store. I really liked the flavors of this dish and used it as a main dish by adding some grilled chicken too. I used an indoor grill pan but of course this would work on an outdoor grill too. **Note 4-8 hours of marinading of veggies is needed to really get the flavors** Hope you enjoy it too!”
READY IN:
4hrs 20mins
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 medium zucchini, cut into 1/2 inch rounds
  • 1 red onion, cut into thick wedges
  • 1 large red bell pepper, seeded and cut into quarters
  • 12 cup light balsamic vinaigrette
  • 1 (14 ounce) package penne, pasta (tubular, use multi-grain or whole-wheat)
  • 12 cup fresh parsley, chopped
  • salt and pepper
  • 1 cup parmesan cheese, shredded

Directions

  1. Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally.
  2. Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions).
  3. Preheat grill to medium (300-350F/150-180C). Remove veggies from marinade and reserve marinade. Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces.
  4. Drain pasta, transfer to a deep serving platter/dish. Spoon veggies over pasta and drizzle with reserved marinade. (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies).
  5. Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead) and sprinkle with parsley and Parmesan. Serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: