Picture this: a sunny backyard in Northern California, a true sanctuary that has blossomed over the years. My parents transformed their once-overgrown yard into a lush retreat, filled with towering redwoods and vibrant plants. It's a place that inspires, especially with the gentle breeze weaving through the greenery. My mom's garden, in particular, is a favorite spot, reminding me of the beauty of home. This beloved space sparked the creation of my summer pasta salad recipe!

summer pasta recipe

During this season, fresh basil, chives, and arugula flourish. With a handful of pantry staples and some local produce, this hearty pasta salad was born. It's flavorful, easy to prepare, and perfect for gatherings. Feel free to double the recipe to serve a crowd. This veggie-packed salad pairs wonderfully with grilled meats or veggie options, making it an ideal addition to your summer menu.

summer pasta recipe

When crafting this dish, I envisioned the grill. There's something magical about charred veggies—their natural sugars caramelize for an unbeatable flavor. Those beautiful grill marks add depth that ties everything together. If you're a fan of crispy edges or burnt marshmallows, you'll love this pasta salad.

We know how vital it is to enjoy a rainbow of colors on our plates, and healthy doesn't have to mean bland. A quick sauté, roast, or grill can elevate any vegetable. This salad features a vibrant mix: greens like edamame and zucchini, purples from shallots and olives, and reds from cherry tomatoes and chili flakes. Remember, the more colorful your produce, the richer it is in nutrients.

summer pasta salad recipe

This dish also boasts creamy mozzarella pearls for a touch of richness and protein. Plus, edamame adds even more protein—about 17 grams in a cup! This pasta salad is packed with complex carbs, healthy fats, protein, and fiber, making it satisfying and nourishing.

summer pasta recipe

While this recipe is vegetarian, it can easily be made vegan by leaving out the mozzarella. For a soy-free version, simply skip the edamame. To make it gluten-free, swap the whole wheat pasta for chickpea, lentil, quinoa, or brown rice alternatives. And don't forget to salt your pasta water! A good ratio is 1:1:4—one pound of pasta, one tablespoon of salt, and four quarts of water.

summer pasta recipe

Feel free to get creative with this salad using whatever veggies and herbs you have on hand. Charred asparagus, bell peppers, or fresh mint can all be great additions. This pasta salad shines when served at room temperature and comes together quickly. Make sure to add plenty of black pepper. Pair it with a glass of rosé for the ultimate summer treat.

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Description

This is the Summer Pasta Salad You'll Crave All Season

Ingredients

Pasta Ingredients:

  • 1 pound pasta (whole wheat fusilli works great)
  • 1 tablespoon sea salt

Grill Ingredients:

  • 1/2 large eggplant
  • 1 bunch broccolini
  • 1 summer squash
  • 1 zucchini
  • Avocado oil spray
  • Sea salt and pepper to taste

Salad Ingredients:

  • 1 cup shelled edamame
  • 1 cup cherry tomatoes
  • 1 cup mozzarella pearls
  • 1/2 cup pitted kalamata olives
  • 1/2 cup shallot
  • 1/2 cup fresh basil
  • 1/2 cup fresh chives
  • 1/3 cup extra-virgin olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Sea salt, pepper, and red chili flakes to taste

Instructions

  1. Cook pasta according to package instructions and let it cool.
  2. Prep your veggies for grilling: wash and slice the eggplant into 1/2-inch rounds, wash the broccolini, and slice the summer squash and zucchini in half and then again. Spray with avocado oil, then season with sea salt and pepper.
  3. Halve the cherry tomatoes and slice the shallot into thin, half-moon pieces. Julienne the basil and chop the chives.
  4. Preheat your grill to medium-high heat. Grill the broccolini for 3-5 minutes, turning halfway. Grill the eggplant, summer squash, and zucchini for 10-12 minutes, turning halfway.
  5. In a large bowl, combine the pasta, grilled veggies, edamame, cherry tomatoes, mozzarella, kalamata olives, and herbs.
  6. Drizzle with extra-virgin olive oil and finish with lemon juice, lemon zest, sea salt, black pepper, and red chili flakes.

Notes

Feel free to add any veggies or herbs you have, like charred asparagus or bell peppers. This pasta salad is best at room temperature and comes together quickly. Don't skimp on the black pepper!

Comments (1)

  1. Ann says: June 23, 2021 at 8:26 am

    How much olive oil?

    Reply
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