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Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette
Recipe type: Salad

  • 1 large or 2 small zucchini/summer squash
  • 1 cup snap or snow peas
  • 8 oz. pasta corkscrews, shells, or penne
  • 3 Tbsp. pesto (garlic scape & arugula pesto would be great)
  • 2 Tbsp. white wine vinegar
  • ¼ c. olive or Driftless sunflower oil
  • ½ bunch of scallions, chopped (white & green parts)
  • 2 oz. soft goat cheese, crumbled
  • Salt & pepper to taste

  1. Carefully slice zucchini lengthwise into thin slabs ¼” thick. Brush with oil & sprinkle with salt & pepper & grill until just soft & grillmarked (this can be done up to 2 days ahead, anytime you have the grill going!).
  2. Let cool, then cut into large pieces (refrigerate if doing ahead of time).
  3. Bring a large pot of salted water to a boil & blanch the peas for no more than 30 seconds.
  4. Immediately remove with a slotted spoon or strainer & run under cold water.
  5. Boil pasta in the same water until just soft & drain.
  6. Rinse with cold water & let drain. In a large serving bowl, whisk the pesto, vinegar, & oil. Fold in grilled zucchini, peas, pasta, & scallions.
  7. Add salt & pepper to taste.
  8. Garnish with goat cheese & serve room temperature.