Grilled Zucchini Pasta Salad with Lemon Garlic Dressing

Summer in a bowl: this Simple Grilled Zucchini Pasta Salad combines fresh summer produce, bright citrus, and plenty of cheese tossed with smoky grilled vegetables. It’s perfect for potlucks or an easy weeknight side.

I typically live on a few staple pasta salads during the summer, and this grilled zucchini version is a favorite. It’s a great way to showcase garden zucchini and summer corn alongside pasta, tomatoes, basil and parmesan for a bright, satisfying dish.

Why You will Love This Grilled Zucchini Pasta Salad

• Packed with summer produce. Grilled zucchini and corn bring sweet, smoky flavor and seasonal color. It’s an ideal recipe if you have an abundance from the garden or farmers market.
• Easy to prep. The grill does most of the work. While zucchini (and corn, if using) cooks, you can boil pasta and chop the remaining vegetables, then toss everything together.
• Versatile pairing. This salad complements steaks, grilled chicken, fish, burgers or a simple picnic spread.

Ingredient Notes

See the full ingredient list with measurements below in the recipe card.

• Pasta: Short shapes like rotini, fusilli, penne or bowtie work well—choose your favorite.
• Zucchini: Fresh summer zucchini is ideal. You can also grill yellow summer squash for extra color.
• Corn: Grilled corn adds sweetness and char, but thawed frozen corn is a fine substitute.
• Garlic: The recipe uses both garlic powder on the zucchini and minced garlic in the dressing; either form alone will still add good flavor if that’s what you have.
• Lemon: Fresh lemon juice and zest brighten the salad—zest enhances the overall flavor.
• Parmesan: Freshly shredded parmesan is recommended. Small mozzarella pearls or feta can be used for variation.

Step 1: Preheat the grill to medium-high. Cut zucchini lengthwise into quarters, brush with olive oil and season with salt, pepper and garlic powder.

Step 2: Grill zucchini about 2 minutes per side until tender but still slightly firm. Remove, let cool a few minutes, then cut into bite-sized pieces.

Step 3: If grilling corn, brush lightly with olive oil and cook about 15 minutes, turning every few minutes until evenly charred. Cool and cut kernels from the cob.

Step 4: Cook pasta al dente, drain and cool. Chop remaining vegetables, then combine pasta, zucchini, corn, tomatoes, basil and red onion in a large bowl.

Step 5: Whisk together olive oil, red wine vinegar, lemon juice, lemon zest, minced garlic, salt and pepper. Pour over the salad and toss to combine. Add parmesan and toss again.

Step 6: Taste and adjust seasoning. Chill at least 30 minutes for the best flavor, though it can be served immediately if needed.

Ways To Vary This Recipe

• Add crunch with toasted pine nuts or chopped toasted almonds.
• Vary the vegetables: add chopped spinach, diced bell peppers, or grill yellow summer squash along with zucchini.
• Change the cheese: fresh mozzarella pearls, feta, or goat cheese are all excellent alternatives.
• Make it a main dish by adding grilled chicken, sliced steak, salmon, or crispy bacon.
• Use more fresh herbs: parsley, dill, rosemary or thyme will change the flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for 4–5 days. Let the salad sit at room temperature about 15 minutes before serving to allow the olive oil to loosen if it has solidified. Freezing is not recommended.

What to serve with this recipe

• Burgers, turkey burgers or veggie burgers pair nicely.
• Grilled lemon chicken, Mediterranean grilled chicken, or mozzarella-stuffed chicken are great options.
• Marinated grilled steaks or grilled salmon also complement the salad well.

Try these other Summer recipes:

• Sun-Dried Tomato Spinach and Feta Turkey Burgers
• Tortellini Caprese Pasta Salad
• Street Corn with Garlic Feta Butter
• Instant Pot Mac and Cheese
• 3 Bean Cowboy Caviar
• Ramen Cabbage Salad

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Simple Grilled Zucchini Pasta Salad

By: Lorie Yarro

A bright summer pasta salad with grilled lemon-garlic zucchini, corn, fresh tomatoes, basil and parmesan.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 8

Ingredients

For the Grilled Zucchini

• 3 medium zucchini
• 1 T olive oil
• ½ tsp each garlic powder, sea salt, pepper (adjust salt to taste)

Other Pasta Salad Ingredients

• 16 oz short pasta (rotini, fusilli, bowtie, etc.)
• 2 cups corn (cooked and chilled) — about 3–4 grilled cobs
• ½ red onion, small diced
• 10 oz grape tomatoes, quartered
• ⅓ cup chopped basil
• 2 garlic cloves, minced
• ½ cup extra virgin olive oil
• 3 T red wine vinegar
• 2 T lemon juice
• 2 tsp lemon zest, separated
• ½ tsp cracked pepper
• ½ tsp sea salt, adjust as desired
• 1½ cups shredded parmesan
• Optional: chopped fresh parsley for garnish

Instructions

• Preheat grill to medium-high. Cut zucchini into long spears by halving lengthwise and then halving each piece again. Brush with olive oil and season with salt, pepper and garlic powder.
• Grill zucchini about 2 minutes per side until cooked but still slightly firm. Remove and let cool, then cut into bite-sized pieces. If grilling corn, brush with oil and cook about 15 minutes, turning every 2–3 minutes, then cut kernels from the cob.
• Cook pasta al dente according to package directions. Drain and rinse under cold water.
• In a large bowl, combine pasta, zucchini, corn, tomatoes, basil and onion.
• Add parmesan, minced garlic, lemon juice, lemon zest, olive oil, vinegar, salt and pepper. Toss well and add more olive oil if the salad seems dry. Chill if desired before serving.

Notes

• If you don’t have a grill, roast the zucchini instead—this still tastes great.
• Avoid overcooking zucchini to prevent sogginess; keep some texture.
• Cook the pasta al dente so the salad holds its shape.
• Balsamic vinegar can be substituted for red wine vinegar for a different flavor.

Nutrition

Calories: 262kcal, Carbohydrates: 12g, Protein: 9g, Fat: 21g

Nutrition information is automatically calculated and should be used as an approximation.

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