This vibrant grilled summer vegetable pasta salad with smoky charred corn, zucchini and a creamy grilled lemon vinaigrette is the perfect way to celebrate the best of the summer harvest! If you love fresh summer vegetable recipes, you may also enjoy our Summer Vegetable Pie or our Golden Tomato Zucchini Galette for more seasonal vegetable centrepieces.
At a Glance: Summer Vegetable Pasta Salad
- Prep Time: 20 minutes
- Grilling Time: 15 minutes
- Assembly and Chilling Time: 30 minutes to several hours
- Total Time: ~1 hour 5 minutes plus chilling
- Servings: 8
- Flavour: Citrusy and tangy, hint of char, herbaceous
- Skill Level: Easy
- Why this Works: Fresh summer vegetables are grilled until lightly charred before tossing with orzo pasta and tangy grilled lemon vinaigrette for a delicious summer side dish.
A bounty of summer vegetables
With the height of summer upon us in early August, our garden is overflowing with delicious summer vegetables. From fresh zucchini and fragrant basil to pungent red onions, there's plenty to choose from for this delicious summer pasta salad. Corn is a popular local crop here in the lower mainland of British Columbia with plenty of roadside farm stands popping up this time of year to sell fresh corn on the cob.
Grilling these summer vegetables enhances their flavour while adding a touch of smoky char. Grilling the whole lemon brings out its natural sweetness and tempers its strong acidity. A touch of honey in the vinaigrette balances the acidity even more, resulting in a fresh, creamy, and vibrant dressing for this summer pasta salad brimming with fresh seasonal produce.
If you're firing up the grill this summer, try our Salmon Burger with Yogurt Herb Aioli or our Grilled Leg of Lamb with Feta Yogurt Dressing for more delicious summer grilling recipes.
Ingredients for Summer Vegetable Pasta Salad with Grilled Lemon Vinaigrette
Corn: I recommend cooking the corn before grilling, I find it just cooks more evenly rather than grilling from raw. The easiest method for cooking fresh corn on the cob is to microwave them whole. Microwave the whole corn cobs, with the husks still on, for 2 minutes per each corn cob. Then flip them over and microwave for another two minutes each. So for 3 corn cobs, you will microwave them for 6 minutes, then turn them over and microwave for another 6. To remove the husks, use a cloth to hold the cob steady and cut the stem end from the corn. The corn cob can then be squeezed out from the husks easily.
Zucchini: You can use either zucchini or yellow summer squash in this recipe.
Red onion: I particularly like the flavour of red onion when grilled but you could substitute a sweet or yellow onion if you prefer.
Lemon: The vinaigrette uses a whole lemon, including the rind. Grilling the lemon brings out its natural sweetness to balance the acidity. Be sure to remove the seeds before blending.
Orzo pasta: I like using orzo pasta for this salad. However you could certainly substitute another style of pasta instead, such as fusilli, rotini, or penne.
Fresh basil: Try to use fresh basil if possible.
Champagne vinegar Champagne wine vinegar is essentially a white wine vinegar made from the same grapes that Champagne is made from. I use it often in vinaigrettes simply because I love its delicate flavour. It is slightly more fruity than other wine vinegars and doesn’t pack quite as strong a punch. As a substitute you could use white wine vinegar or even a white balsamic would be great. If you don’t have either of those then try a sherry wine or red wine vinegar instead. For more salads featuring champagne vinegar, check out our roasted rhubarb fennel salad with burrata or asparagus egg salad with shallot champagne vinaigrette.
Tips for Making Ahead
This grilled vegetable salad is just as delicious served warm or cold. Here are a few tips for making this salad ahead of time.
- Cook the components early - I recommend cooking the individual components no more than one day ahead of time. Ideally, you should grill the vegetables on the same day you serve the salad, however, you could grill them a day ahead if necessary. Any longer than that and the texture will suffer as the vegetables will become mushy. The pasta and the vinaigrette can both be prepared a day ahead and stored in the fridge.
- Save some dressing - When preparing the salad either a day ahead or in the morning, I recommend tossing the pasta with the grilled vegetables and only half of the vinaigrette. The pasta will absorb the dressing as it sits. Adding some of the dressing will ensure the pasta absorbs all those delicious citrusy flavours, while reserving some for later ensure the salad isn't dry when you want to serve it.
- Refrigerate - The prepared salad should be stored in the refrigerator until ready to serve.
- Finish before serving - Just before serving, add the remaining vinaigrette along with the feta cheese and fresh basil. Adding these final ingredients will help the salad feel fresh and vibrant before serving.
How to make Summer Vegetable Pasta Salad
1. Prep the vegetables
Cook the corn cobs. To microwave the corn, place them whole and with the husks into the microwave. Cook for 6 minutes on high and then turn the corn over. Cook for another 6 minutes on high. Using a cloth, hold each corn cob steady and cut off the bottom stem end of the corn. The corn should easily squeeze out from the husks.
Cut the zucchini in half lengthwise and the red onion into thick slices. Cut the lemon into thick slices and remove any seeds. Transfer the vegetables to a baking sheet and lightly drizzle with olive oil. Season with kosher salt.
2. Grill the vegetables
Preheat the grill to about 425°F. Spray the grill with non-stick spray. Arrange the vegetables on the grill. Cook for 3 to 4 minutes until they begin to char. Carefully flip the vegetables and continue cooking on the other side for another 3 to 4 minutes or until the other side is charred. Continue cooking, if needed, until the zucchini and onions are tender. Remove the corn and lemon when they are well browned.
3. Cook the orzo
Place a large pot of water over high heat. When the water comes to a boil, add a good handful of kosher salt. Add the orzo pasta and cook according to the instructions on the package. Drain the pasta and toss with a little olive oil to prevent the pasta from sticking. Allow to cool. You can speed up the cooling process by spreading the cooked pasta on a sheet of parchment paper on a baking sheet. Transfer to a large mixing bowl.
4. Make the vinaigrette
In a high speed blender or food processor, combine the grilled lemon slices with the champagne vinegar, minced garlic, Dijon mustard, honey, and 1 teaspoon kosher salt. Cover and blend until the lemon is fully broken down. With the motor running, slowly pour the oil into the blender, blending until the vinaigrette is smooth and fully emulsified. Continue blending and slowly add the water. Transfer the vinaigrette to a bowl.
5. Assemble the salad
Cut the kernels from the corn cobs and chop the zucchini and red onion into bite sized pieces. Add the grilled vegetables to the orzo pasta along with the vinaigrette and toss together. Finely chop the basil and add to the pasta along with the feta cheese.
6. Serve the Summer Vegetable Pasta Salad
This pasta salad can be served warm, room temperature, or chilled depending on your preference. To serve, transfer the salad to a serving bowl and garnish with more crumbled feta cheese and fresh basil. Enjoy!
More Summer Side Dishes
- Warm Potato, Asparagus and Pea Salad
- Spicy Smashed Potatoes with Blistered Peppers
- Barley Kale and Blueberry Salad
- Crispy Smashed Potatoes and Radishes with Bacon Vinaigrette
- Fennel, Arugula, and Cherry Salad
Can you roast the vegetables in the oven instead of grilling? Can’t wait to try it!
Sure, you could roast the vegetables, although I would recommend dicing the zucchini and onions before tossing with the olive oil and roasting to get as much colour on the vegetables as possible. The corn can be roasted either in the husks or without and the kernels cut off later. For the lemon, you could roast it alongside the vegetables and then, if it hasn't browned very much you could finish it under the broiler or on a hot cast iron skillet. You just want to make sure the lemon is nicely caramelized to bring out its natural sweetness. Hope that helps!