Colorful Veggie Pasta Salad
- 1 pound fusilli
- 2 ears corn, husked
- 1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
- 1 zucchini, sliced lengthwise into 1/2-inch-thick planks
- 1 orange bell pepper, cut into 1-inch strips
- 4 scallions
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly cracked black pepper
- 3 tablespoons store-bought pesto
- Juice and zest of 1 lemon
- 1 pint grape tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Preheat an outdoor grill to medium-high heat.
- Cook the pasta according to the package directions.
- Drain and let cool.
- Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper.
- Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes.
- Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side.
- Grill the pepper slices until they are charred on both sides, about 3 minutes per side.
- Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
- Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest.
- Season to taste with salt and pepper.
- Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing.
- Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too.
- Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing.
- Add the parsley, toss and season to taste.
- Serve at room temperature.
fusilli, corn, yellow squash, zucchini, orange bell pepper, scallions, extravirgin olive oil, salt, storebought pesto, lemon, grape tomatoes, fresh parsley
Taken from www.foodnetwork.com/recipes/katie-lee/colorful-veggie-pasta-salad.html (may not work)