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Fresh and zesty pasta salad filled with colorful vegetables and herbs

Fresh and Zesty Pasta Salad

This Summer Pasta Salad is a vibrant, refreshing dish loaded with grilled vegetables, rice noodles (or your favorite pasta), and a zesty cilantro-lime pesto made with pumpkin seeds. It’s colorful, nutrient-packed, and bursting with smoky, tangy, and herbaceous flavors — perfect for warm-weather gatherings or an easy weeknight meal.

  • Total Time: 35 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 6 ounces rice noodles (or linguini, penne, farfalle, or rotini)
  • 2 medium zucchini, halved lengthwise
  • 1 red bell pepper, halved and seeded
  • ½ red onion, cut into ½-inch wedges
  • 1–2 ears fresh corn (or 1 cup frozen or roasted corn), shucked
  • Olive oil, salt, and black pepper (for grilling)

Flavor Booster Ingredients:

  • 1 large bunch cilantro (including thin stems) or substitute fresh basil
  • 2 garlic cloves
  • 1–2 tablespoons chopped jalapeño (optional)
  • ½ cup extra virgin olive oil
  • ⅓ cup raw pumpkin seeds
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon coriander
  • ½ teaspoon smoked paprika (optional)
  • 1 tablespoon lime zest
  • 2 tablespoons fresh lime juice

Optional Garnishes:

  • Cherry tomatoes, halved
  • Lime wedges
  • Pepitas (pumpkin seeds)
  • Cilantro leaves
  • Cotija cheese (optional)

Instructions

  1. Prepare the Pasta: Bring a large pot of water to a boil. For rice noodles, pour boiling water over them in a baking dish and let sit for about 3 minutes until al dente. Drain and rinse with cold water. For traditional pasta, cook according to package directions until al dente, then rinse and set aside.
  2. Make the Cilantro Pesto: In a food processor, combine cilantro, garlic, and jalapeño (if using). Pulse until finely chopped. Add olive oil, pumpkin seeds, coriander, smoked paprika, salt, and pepper. Pulse until a loose, runny consistency forms. Add lime juice and zest. Taste and adjust lime or salt as needed. Refrigerate if preparing ahead.
  3. Grill the Veggies: Preheat grill to medium-high heat. Brush zucchini, bell pepper, onion, and corn with olive oil and season with salt and pepper. Grill until tender and slightly charred, turning occasionally. Remove from grill, let cool slightly, then cut into bite-sized pieces.
  4. Assemble the Salad: In a large serving bowl, combine noodles with grilled vegetables and cilantro pesto. Toss well to coat. Season with additional salt or lime juice to taste. Add cherry tomatoes, pepitas, cilantro leaves, and cotija cheese if using. Serve with lime wedges.

Notes

  • To make this salad ahead of time, prepare the pesto and grilled vegetables in advance; toss everything together before serving.
  • Substitute pumpkin seeds with almonds or walnuts if preferred.
  • For a gluten-free option, use rice noodles or gluten-free pasta.
  • To add more protein, mix in grilled tofu, tempeh, or chickpeas.
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad / Pasta
  • Method: Grill + Toss + Blend
  • Cuisine: Summer / Fusion

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: summer pasta salad, cilantro pesto pasta, grilled vegetable pasta, lime pasta salad, vegan summer salad, rice noodle salad, healthy pasta recipe