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Grilled Squash Pasta Salad

The Culinistas & Lodge Cast Iron | September 6, 2018

Whether or not you have a grill, this pesto pasta fits right in at any backyard bbq. We call for yellow squash, but any summer squash will do: zucchini, patty pan, or your favorite combination. 

Level
Intermediate
Prep Time
15 minutes
Cook Time
15 minutes
Serves
4-6
squash pasta

Ingredients

  • 8 ounces gemelli pasta
  • 3/4 cup olive oil, divided
  • 1 cup basil, packed
  • 1/2 cup walnuts, toasted, chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon cayenne
  • freshly ground pepper, to taste
  • 2 medium yellow squash, cubed
  • 16 ounces green beans, ends trimmed, sliced in 2" pieces
  • basil leaves, for garnish

Directions

  1. In a large pot of boiling, salted water, cook pasta, 7 to 8 minutes. Strain the pasta and cool completely under running water. Coat the pasta with 2 tablespoons oil and reserve for later.
  2. In a high-speed blender, blend the basil, walnuts, lemon juice, zest and cayenne on high speed. In a steady stream, add 1/2 cup oil. Season the pesto with salt and pepper.
  3. In a medium bowl, toss the squash with remaining oil and season with salt and pepper. 
  4. In a preheated square cast iron grill pan, add the squash and grill until soft, 6 to 8 minutes. Allow the squash to get good grill marks, do not over mix the squash. Mix in the green beans and continue cooking for 2 to 3 minutes.
  5. Mix the pasta and grilled vegetables then season to taste with the pesto. Transfer to a serving platter and garnish with basil leaves.
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Contributed By: The Culinistas & Lodge Cast Iron
Recipe courtesy of our friends The Culinistas. The Culinistas provide in-home private chef services for weekly cooking and special occasions. They develop recipes and work with a selective group of chefs to make vibrant, balanced meals for the entire household. Their services fulfill culinary needs for weekday lunches, dinners & snacks as well as occasions of any kind. 

 

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