Summer Vegetable Pasta Salad with Grilled Lemon Vinaigrette
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!
Servings: 8 servings
Calories: 356kcal
Ingredients
- 3 ears corn
- 1 large zucchini or 2 medium
- 1 red onion peeled
- 1 lemon
- olive oil as needed
- 1 teaspoon kosher salt plus extra
- ¾ lb orzo pasta
- 5 tablespoon champagne vinegar
- 2 garlic cloves minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ cup light olive oil or other neutral oil
- ¼ cup water
- 1 cup loosely packed fresh basil leaves plus extra for garnish
- 1 cup crumbled feta cheese plus extra for garnish
Instructions
- Cook the corn. To microwave the corn, place them whole and unpeeled into the microwave. Cook for 6 minutes on high and then flip 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. Alternatively, you can shuck the corn and grill them from raw.
- 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 and lemon to a baking sheet and lightly drizzle with olive oil. Season with kosher salt.
- Preheat the grill to about 425°F. Spray the grill with non-stick spray. Arrange the vegetables and lemon slices 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
- 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.
- 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 light olive 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.
- 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 crumbled feta cheese.
- 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!
Notes
You can substitute the champagne vinegar with white wine vinegar or white balsamic vinegar instead.
Nutrition
Calories: 356kcal | Carbohydrates: 39g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 533mg | Potassium: 271mg | Fiber: 3g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 1mg
