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Summer Pasta Salad

Prep Time:15 Minutes
Cook Time:2 Hours

Nutritional Information

Add any type of vegetables to this pasta salad to make use of Summer's delicious harvest.


  • 3/4 lbs pasta
  • 1/4 cup finely chopped fresh thai basil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped garlic
  • 2 teaspoons grated lemon peel
  • 6 tablespoons olive oil
  • 2 cups chopped plum tomatoes
  • 16 ounces garbanzo beans (chickpeas), drained
  • 1 grilled and chopped squash
  • 1 grilled and chopped zucchini
  • 4 ounces feta cheese, crumbled
  • additional chopped thai basil
  • honey, to taste


  • 1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
  • 2. Preheat the EGG to 400º using direct heat and a grilling basket. Grill garbanzo beans and any other chopped vegetable (except tomatoes) until char marks form. Remove from the heat and let cool slightly.
  • 3. Combine basil, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans, squash, zucchini and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. Let stand at room temperature 2 hours.
  • 4. Mound salad on large shallow platter. Garnish with additional basil.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828