Summer Pasta Salad Recipe
This Summer Pasta Salad highlights the best of summer veggies—grilled zucchini, corn, bell pepper, and cherry tomatoes tossed in a flavorful cilantro pesto. Vegan and gluten-free.
How to Make the Best Summer Pasta Salad
This Summer Pasta Salad celebrates the vibrant flavors and fresh vegetables of the season. With grilled zucchini, corn, bell peppers, and cherry tomatoes tossed together in a homemade cilantro pesto, this salad is bursting with color and flavor. The cilantro pesto is the star of the show—made with fresh cilantro, garlic, jalapeños, pumpkin seeds, and lime, it brings a bright, zesty element that ties all the components together perfectly.
What makes this recipe special is its versatility. You can serve it warm right off the grill, chilled in the refrigerator, or at room temperature, making it perfect for summer entertaining. The salad is naturally vegan and can easily be made gluten-free by using rice noodles or your favorite gluten-free pasta. Whether you’re looking for a light lunch, a side dish for a barbecue, or a show-stopping potluck contribution, this summer pasta salad delivers on taste and nutrition.
The combination of grilled vegetables and the cilantro pesto creates a dish that’s both satisfying and refreshing. Top it with fresh cilantro leaves, pepitas, lime wedges, and optional cotija cheese for a finish that’s as beautiful as it is delicious.
Summer Pasta Salad
This Summer Pasta Salad highlights the best of summer veggies—grilled zucchini, corn, bell pepper, and cherry tomatoes tossed in a flavorful cilantro pesto. Vegan and gluten-free.
Ingredients
Pasta and Vegetables
Cilantro Pesto
Garnish
Instructions
Pasta Preparation
- Pour boiling water over the rice noodles (place in a baking dish) and let stand for 3 minutes until al dente, then drain and rinse with cold water. Set aside. If using pasta, cook to al dente per package directions.
Cilantro Pesto
- Place the cilantro, garlic, and jalapeño in a food processor and pulse repeatedly until finely chopped.
- Add the olive oil, pumpkin seeds, coriander, smoked paprika, salt, and pepper. Pulse until combined but not too smooth—you should have a fairly loose, runny pesto perfect for tossing the salad.
- Taste and adjust lime juice to taste. If bitter, add a little sugar. Can be made ahead and refrigerated.
Grilled Vegetables
- Heat grill to medium-high. Brush or spray vegetables with olive oil and sprinkle with salt and pepper.
- Place vegetables on the grill, lower heat to medium, cover, and check every few minutes, turning to char.
- Once the vegetables are done, cut into bite-sized cubes.
Assembly
- Give the pasta a final cool water rinse, loosening it up. Drain and place in a large bowl.
- Add the cilantro pesto, grilled vegetables, and an additional ½ teaspoon salt. Adjust lime, salt, and heat according to your taste preference. Add chipotle pepper, chili flakes, or more jalapeño if desired.
- Place on a serving platter, top with halved cherry tomatoes, sprinkle with pepitas and cilantro leaves, and serve with lime wedges. Sprinkle with cotija if desired.
Notes
- This salad can be served chilled, warm, or at room temperature.
- The cilantro pesto can be made ahead and refrigerated.
- Vegan and gluten-free when using rice noodles or gluten-free pasta.
