• Cooking Time:
  • Servings:
  • Preparation Time:



  • 5 teaspoons fresh lemon juice, divided
  • 4 teaspoons olive oil, divided
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon minced dried tarragon leaves
  • 2 small zucchini, halved lengthwise
  • 1/2 pint cherry tomatoes
  • 6 ounces cooked rotini pasta
  • 2 grilled yellow bell peppers, diced
  • 1/2 cup grated Parmesan cheese


  • To make dressing, whisk together 3 teaspoons lemon juice, 3 teaspoons olive oil and Dijon mustard.
  • Stir in tarragon; set aside.
  • In a small bowl, combine remaining lemon juice and olive oil; brush onto zucchini, tomatoes and peppers.
  • Grill zucchini on covered grill for 10 to 13 minutes or until grillmarked and tender, basting and turning once.
  • Thread tomatoes onto skewers.
  • Grill on covered grill over medium coals for 5 minutes or until blistered and browned, basting and turning once.
  • In large bowl, stir dressing into cooked pasta. Add peppers and tomatoes.
  • Slice zucchini crosswise into 1/2-inch pieces and add to pasta.
  • Sprinkle with cheese and stir gently to combine.
  • Servings: Serves 6

Categories: Pasta  Salad 
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