Pasta salad packed with protein and fiber is an ideal main at cookouts this summer

Some recipes feel like a best friend - familiar, comforting and always there when you need them. Minestrone soup is one of those dishes for me. I make it so often throughout the cooler months that whipping up a batch comes as naturally as breathing at this point. Like a true pal, a big pot of it in my refrigerator lightens my load, providing a nourishing meal my whole family loves at a moment's notice.

But since a bowl of steaming hot soup isn't exactly what's calling this time of year, I created this pasta salad to be my summertime minestrone. Like my go-to soup, it's packed with vegetables (zucchini, tomatoes and bell peppers), made hearty and protein-rich with cannellini beans and al dente pasta (preferably whole grain), and flavored with garlic, oregano and basil. But for this salad, the pasta is cooked, then chilled, and the zucchini is grilled until tender before being chopped and tossed into the mix with a tangy Italian-style garlic and oregano dressing. Crunchy, sweet bell peppers, juicy grape tomatoes and fresh basil add bursts of summery flavor.

It's an ideal template to play with - just sub whatever grilled and fresh vegetables, herbs and beans you have on hand. Showered with savory parmesan cheese, and with optional bites of aged sausage, this colorful bowl of goodness keeps well in the refrigerator for several days. It's my new summer fling, and I'm willing to bet it will become yours, too.

Pasta Salad With Grilled Zucchini, White Beans and Tomato

MAKES 6 (about 12 cups)

TOTAL TIME: 1 hour
STORAGE: Refrigerate for up to 4 days, reserving the vegan sausage and basil until ready to serve

Packed with grilled zucchini, bell pepper, tomatoes, beans and parmesan cheese, and tossed in Italian dressing, this crowd-pleasing pasta salad is an ideal light summer meal or part of a picnic spread..

INGREDIENTS

• 3/4 teaspoon fine salt, plus more as needed
• 8 ounces dried elbow pasta, preferably whole-grain
• 6 tablespoons extra-virgin olive oil, divided, plus more as needed
• 2 medium zucchini (8 to 10 ounces each)
• 1 1/2 tablespoons red wine vinegar
• 2 teaspoons dried oregano
• 2 garlic cloves, finely grated
• 1/2 teaspoon freshly ground black pepper
• One (15-ounce) can cannellini beans, drained and rinsed
• 1 pint (10 ounces) grape tomatoes, quartered
• 1 medium red bell pepper, cored, seeded and diced (1 cup)
• 3/4 cup (2 1/4 ounces) coarsely shredded parmesan cheese (shredded on the large holes of a box grater)
• 1/2 cup (3 ounces) diced aged Italian sausage, such as salami (optional; vegan)
• 1/2 cup fresh basil leaves, torn

DIRECTIONS

Step 1

Bring a large pot of water to a boil over high heat. Add a pinch of salt, if you like, and cook pasta according to the package directions until al dente. Drain, then transfer the pasta to a large bowl, toss with 1 teaspoon of the oil, and let cool completely, either at room temperature or in the refrigerator.

Step 2

Trim the tops and bottoms off the zucchini, then slice lengthwise into 1/2-inch-thick planks. (If you plan to use a grill pan, you may need to cut them in half to fit.) Brush the zucchini on both sides with 1 tablespoon of the oil.

Step 3

Prepare the grill for direct heat. If using a gas grill, preheat the grill to medium-high (375 to 450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are white-hot and covered with ash, push them to one side of the cooking area. For medium-high heat, you should be able to hold your hand about 4 inches above the coals for 4 to 5 seconds. Brush the grill grates with oil.

Step 4

Alternatively, to cook the zucchini on the stove, preheat a grill pan over medium-high heat.

Step 5

Cook the zucchini on the grill or grill pan until tender and grill marks have formed, about 4 minutes per side. Transfer to a cutting board and let cool for 10 minutes, then cut into 1/2-inch dice.

Step 6

In a small bowl, whisk together the remaining 4 tablespoons plus 2 teaspoons of olive oil, the vinegar, oregano, garlic, 3/4 teaspoon of salt and the black pepper until a smooth dressing forms.

Step 7

Add the beans, tomatoes, bell pepper, zucchini and the dressing to the bowl of pasta and toss to combine. Stir in the parmesan cheese. Just before serving, stir in the sausage, if using, and toss in the basil leaves.

Substitutions: Gluten-free? >> Use gluten-free pasta. Cannellini beans >> navy beans or chickpeas. Canned beans >> 1 1/2 cups home-cooked beans. Red bell pepper >> orange or yellow bell pepper. Parmesan cheese >> pecorino Romano or grana Padano.

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