Grilled Squash Pasta Salad

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. 



Prep time

15 minutes

Cook time

15 minutes



Cook it with our

Square Cast Iron Grill Pan


  • 8 ounces gemelli pasta
  • ¾ cup olive oil, divided
  • 1 cup basil, packed
  • ½ cup walnuts, toasted and chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ¼ teaspoon cayenne pepper
  • freshly ground pepper, to taste
  • 2 medium yellow squash, cubed
  • 16 ounces green beans, ends trimmed, sliced in 2-inch pieces
  • basil leaves, for garnish


  1. In a large pot of boiling, salted water, cook pasta, 7-8 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 ½ 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, 6-8 minutes. Allow the squash to get good grill marks, do not over mix the squash. Mix in the green beans and continue cooking for 2-3 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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