When making this Summer Pasta Salad, feel free to add any grill-able veggie you like or have on hand. I really like the combo of zucchini, corn and peppers but there veggies like eggplant, asparagus or grilled green beans would work too. Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto is made with gluten-free rice noodles and loaded up with healthy summer veggies.

Ingredients of Summer Pasta Salad

  • Rice noodles
  • 2 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • ½ an onion, chopped
  • 1–2 ears of fresh corn
  • oil, salt and pepper for veggies
  • Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves

    Cilantro Pesto:

  • 1 large bunch cilantro
  • 2 fat garlic cloves
  • 1–2 tablespoons chopped jalapeño
  • ½ cup olive oil
  • ⅓ cup pumpkin seeds
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon coriander
  • ½ teaspoon smoked paprika
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice

How to Make Summer Pasta Salad

  • Boil water for the rice noodles.
  • Prep the veggies – brush or spray with olive oil, and sprinkle with salt and pepper.
  • Pour boiling water over the rice noodles, let stand for 3 minutes, then drain and rinse with cold water. Set aside.
  • Place the veggies on the grill, lower heat to medium, cover,  then make the cilantro pesto.
  • Place all the cilantro, garlic and jalapeño in food processor and pulse repeatedly until finely chopped.
  • Add the remaining ingredients, pulse until combined but not too smooth.
  • Once the veggies are done, cut into bite-sized pieces.
  • Give the pasta a final cool water rinse, loosening it up. Drain and place in a bowl.
  • Add the Cilantro Pesto and the veggies and an additional ½ teaspoon salt, and possibly more to taste. Adjust lime, salt and heat according to your taste preference.
  • Add a pinch of chipotle pepper, or chili flakes, or even more finely chopped jalapeño to bump up the heat.
  • Place on a serving platter or in a bowl, top with halved cherry tomatoes, sprinkle with more pepitas and cilantro leaves and serve with lime wedges.


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