I found an amazing recipe this past week – Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto – and had to make my own version of it. Summer is drawing to a close (really, already??) and I just can’t get enough of the summer veggies, so I’m trying to make the most of every moment! And let’s be honest, grilled corn gets me every time 🙂
I don’t love cilantro, so instead of using the cilantro pesto in the recipe above, I made a Vegan Pumpkin Seed Pesto and then followed the rest of the summer pasta salad recipe. The result was a super fresh, light, completely vegetarian meal that I would make again and again. As with all my favorite recipes, you could easily add in other vegetables, or use different noodles to give this a different feel or flavor, or even to make a more fall-oriented version of this recipe. I did not add any protein, but you easily could add grilled chicken, or a protein of your choice.
Overall, a very easy recipe to make with some seriously delicious results.
This Jess rankings:
- Making it: 8/10 – slightly time intensive as you have to make the pesto sauce as well, but the noodles and grilled veggies are very quick and easy
- Eating it: 10/10 – I would not change a thing, but you easily could add in other flavors to take this in another direction
- Looking at it: 9/10 – the final product is gorgeous and so fresh. I docked a point as the rice noodles I bought were very fine / thin, and would have been better if they were a little thicker to hold the veggies better
We will be making this again! The full recipe is available here. If you end up trying it with the cilantro pesto, let me know how it is and maybe I’ll have to try that next time!