Introduction

Basil Pesto Pasta with Grilled Vegetables is a vibrant, fresh, and flavorful dish that highlights the best of summer produce. Al dente pasta is tossed with a fragrant homemade or store-bought basil pesto, then combined with colorful grilled vegetables such as zucchini, bell peppers, and cherry tomatoes. The smoky char from the vegetables pairs perfectly with the aromatic, nutty pesto, creating a light yet satisfying meal.

This dish is perfect for vegetarians, anyone seeking a fresh and healthy pasta option, or as a side dish for gatherings. It’s simple, quick, and bursting with flavor, making it a go-to recipe for both weeknight dinners and special occasions.

Why I Love This Recipe

I love this recipe because it’s fresh, wholesome, and endlessly adaptable. The combination of smoky, grilled vegetables and vibrant, herbaceous pesto is irresistible. It’s a dish that looks beautiful on the plate, tastes amazing, and can be customized to include your favorite vegetables or even proteins like chicken or shrimp. It’s also quick to prepare and makes for excellent leftovers.

Why It’s a Must-Try Dish

• Fresh & Flavorful: Aromatic basil pesto and grilled vegetables create a vibrant flavor profile.
• Healthy & Nutritious: Packed with vegetables, healthy fats, and fiber.
• Quick & Easy: Ready in about 30 minutes.
• Versatile: Works as a main dish, side dish, or light lunch.
• Vegetarian-Friendly: Perfect for plant-based diets.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~400–450 per serving (approximate)
• Cuisine: Italian / Mediterranean
• Course: Main Course / Lunch / Dinner

Ingredients

For the Pasta

• 12 oz (340 g) pasta (penne, fusilli, or spaghetti)
• 1 tablespoon olive oil
• Salt, for pasta water

For the Grilled Vegetables

• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ teaspoon garlic powder (optional)

For the Basil Pesto

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ½ cup Parmesan cheese, grated
• 2–3 cloves garlic
• ½ cup olive oil
• Salt and pepper, to taste
• Optional: squeeze of lemon juice for brightness

Simple Cooking Directions

1. Cook pasta according to package instructions; drain and toss with olive oil.
2. Toss vegetables with olive oil, salt, pepper, and garlic powder.
3. Grill vegetables until tender and slightly charred.
4. Prepare pesto by blending basil, nuts, Parmesan, garlic, olive oil, salt, and pepper until smooth.
5. Toss cooked pasta with pesto and grilled vegetables.
6. Serve immediately with extra Parmesan if desired.

Step-by-Step Preparation Method

1. Cook Pasta
   • Boil pasta in salted water according to package directions until al dente.
   • Drain and toss lightly with 1 tablespoon olive oil to prevent sticking.
2. Prepare and Grill Vegetables
   • Slice zucchini and bell peppers; keep cherry tomatoes whole.
   • Toss all vegetables in olive oil, salt, pepper, and garlic powder.
   • Heat a grill or grill pan over medium heat.
   • Grill zucchini and bell peppers for 3–5 minutes per side until tender with grill marks.
   • Grill cherry tomatoes for 2–3 minutes until slightly blistered.
3. Make the Basil Pesto
   • In a food processor, combine basil leaves, pine nuts, Parmesan, garlic, olive oil, salt, and pepper.
   • Blend until smooth. Adjust olive oil or seasoning as needed.
   • Optional: Add a squeeze of lemon juice for extra brightness.
4. Combine Pasta and Vegetables
   • In a large mixing bowl or skillet, toss the cooked pasta with pesto until well coated.
   • Add grilled vegetables and gently toss to combine.
5. Serve
   • Divide pasta onto plates or in bowls.
   • Sprinkle with extra Parmesan or a few toasted pine nuts for garnish.

How to Serve

• Serve hot as a main dish or a hearty side.
• Pair with crusty bread or a fresh green salad.
• Garnish with fresh basil or additional Parmesan for a restaurant-style presentation.

Additional Recipe Tips

• Roast vegetables in the oven at 425°F (220°C) for 15–20 minutes if you don’t have a grill.
• Use pre-made pesto for convenience, though homemade adds the best flavor.
• Toast pine nuts lightly in a dry skillet for extra aroma.
• Add protein like grilled chicken, shrimp, or tofu to make it a complete meal.

Variations

• Creamy Version: Stir in 2–3 tablespoons of cream or Greek yogurt for a creamy pesto pasta.
• Spicy Kick: Add red pepper flakes to the pesto or vegetables.
• Vegan Version: Omit Parmesan or use a vegan cheese alternative.
• Mediterranean Style: Add olives, sun-dried tomatoes, or artichoke hearts.
• Whole Grain Pasta: Use whole wheat or chickpea pasta for extra fiber.

Freezing & Storage

• Refrigerator: Store leftover pasta and grilled vegetables in an airtight container for up to 3 days.
• Freezing: Pesto can be frozen in ice cube trays for 2–3 months. Pasta with vegetables is not recommended for freezing as texture may suffer.
• Reheating: Gently reheat pasta in a skillet or microwave; add a splash of olive oil or water to restore moisture.

Special Equipment Needed

• Grill or grill pan (oven roasting optional)
• Food processor for pesto
• Large pot for pasta
• Knife and cutting board
• Tongs or spatula for tossing vegetables

FAQ

Q1: Can I use store-bought pesto?
Yes, store-bought pesto works perfectly. Use extra fresh basil or lemon juice to enhance flavor if desired.

Q2: Can I make this gluten-free?
Yes, substitute pasta with gluten-free pasta or spiralized zucchini noodles.

Q3: Can I prepare this ahead of time?
Yes, grill vegetables and make pesto ahead. Toss with pasta just before serving to maintain freshness.

Q4: Can I add protein?
Yes, grilled chicken, shrimp, or tofu pair well with this dish.

Q5: Can I roast vegetables instead of grilling?
Absolutely. Roast at 425°F (220°C) for 15–20 minutes until tender.

Conclusion

Basil Pesto Pasta with Grilled Vegetables is a simple, fresh, and flavorful dish that’s perfect for a healthy lunch or dinner. The smoky grilled vegetables paired with aromatic pesto create a meal that’s colorful, satisfying, and full of Mediterranean flavors. Quick, versatile, and customizable, it’s a recipe you’ll want to keep in your weeknight rotation.