summer pasta

It’s June 2nd and all I want to do is wear my summer clothes and complain about how hot it is. However, in the South Bay, we have what’s called “June Gloom” and it is real, my friends. Our days are cold and cloudy. It MIGHT clear up in the afternoon… it might. Our summers usually start in July and last until October. So, when everyone is wearing boots and sweaters, we are still going to the beach! Ha Ha, California just has to be different don’t we?

Well, at least we have the food to help transport us into any season. When summer produce is in season, I like to add even more of that summer flavor by cooking them on the grill. Since it’s Wednesday, we are adding these lovely veggies to our pasta. My kids love orzo so it’s my attempt to get them to eat more veggies if I put it in with the pasta. Wish me luck!


Tips for Grilled Summer Vegetable and Orzo Pasta

  • Add in any other summer veggies or cheese you like. I also think this would be great topped with some feta or goat cheese.
  • When grilling, make sure to get some great char onto the veggies. This really adds the “summer grilling” flavor to the pasta.
  • Don’t over-cook the pasta. It’s nice to have that little al dente bite.
  • This can be served warm or cold. If you serve it cold, make sure to add a little more of the pasta water to it so it does’t clump up.
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Grilled Summer Vegetable and Orzo Pasta


  • 2-3 zucchini, or summer squash cut into thick slices
  • 2 to 3 ears of corn
  • 2 heaping cups of chopped tomatoes, preferably cherry tomatoes
  • Avocado oil or another high heat cooking oil for grilling
  • 1 pound of orzo pasta
  • Around 1/2 cup of the pasta water
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • The juice of 1 lemon
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste


  • Place the cut zucchini and ears of corn on a lined sheet pan and drizzle with enough oil to lightly coat all of the veggies. Sprinkle with a little salt as well.
  • Prepare the grill with any additional oil as needed and once the grill is hot, cook the zucchini and corn.
  • Careful not to overcook the zucchini as it can become too squishy.
  • Make sure to get a good char onto the corn for that great “summer grilling” flavor.
  • Once they are cooked, set them aside to cool while making the pasta.
  • Bring a large pot of water to a boil and add in enough salt to flavor the water.
  • Add in the orzo and cook until al dente.
  • Reserve about 1/2 cup of the pasta water.
  • Strain the pasta and place it back in the pot.
  • Add in the butter and olive oil and stir to combine.
  • Cut the zucchini into bite-sized pieces and cut the corn off of the cob.
  • Add the zucchini, corn, and tomatoes onto the pot with the pasta.
  • Add in the lemon, cheese, parsley and a small splash of the pasta water. Mix to combine everything.
  • Add more lemon and/or pasta water as needed.
  • Add salt and pepper to taste.
  • This can be served warm or cold.
Author: Maria Provenzano
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