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Easy Grilled Vegetable Pesto Pasta with Fresh Mozzarella

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A quick and easy grilled vegetable pesto pasta tossed with fresh mozzarella, perfect for a light and flavorful summer dinner with smoky, fresh, and creamy textures.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (penne or fusilli recommended)
  • 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 1 medium yellow squash, sliced lengthwise into 1/4-inch thick strips
  • 1 red bell pepper, cut into large chunks
  • 1 small red onion, sliced into rings
  • 8 ounces (225 grams) cremini mushrooms, halved or quartered
  • 8 ounces (225 grams) fresh mozzarella, torn or cut into bite-size pieces
  • 1/2 cup (120 ml) basil pesto (homemade or store-bought)
  • 2 tablespoons olive oil (for brushing vegetables and finishing pasta)
  • Salt and pepper to taste
  • Optional add-ins: fresh cherry tomatoes (halved), toasted pine nuts or walnuts, grated Parmesan cheese

Instructions

  1. Wash and slice zucchini, yellow squash, red bell pepper, red onion, and mushrooms into grill-friendly pieces. Brush lightly with olive oil and season with salt and pepper.
  2. Preheat grill or grill pan over medium-high heat until hot.
  3. Grill vegetables for 8-10 minutes, turning every 3 minutes until tender with grill marks. Remove and set aside.
  4. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (about 10-12 minutes). Drain, reserving 1/2 cup (120 ml) pasta water.
  5. Return pasta to pot or large mixing bowl. Stir in pesto and a splash of reserved pasta water to loosen the sauce.
  6. Gently fold in grilled vegetables and fresh mozzarella pieces. The residual heat will soften the mozzarella without melting it completely.
  7. Taste and adjust seasoning with salt and pepper. Drizzle with olive oil before serving. Serve warm or at room temperature.

Notes

Brush vegetables with olive oil before grilling to prevent sticking and encourage caramelization. Do not overcrowd the grill to ensure even cooking. Reserve pasta water to loosen pesto sauce. If grilled veggies cool down, warm them briefly in the oven before serving. For dairy-free, omit mozzarella or use vegan cheese. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or olive oil and add fresh mozzarella after warming.

Nutrition

Keywords: grilled vegetable pasta, pesto pasta, fresh mozzarella, summer pasta recipe, easy dinner, grilled veggies, vegetarian pasta

Find it online: https://leilameals.com/easy-grilled-vegetable-pesto-pasta-recipe-with-fresh-mozzarella-tutorial/