Recipe of the Day: Colorful Veggie Pasta Salad | The Kitchen

Katie Lee uses a rainbow of vegetables for a summer-y pasta salad. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2TTVMMH Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Colorful Veggie Pasta Salad Recipe courtesy of Katie Lee Total: 40 min Active: 30 min Yield: 8 to 10 servings Level: Easy Ingredients 1 pound fusilli 2 ears corn, husked 1 yellow squash, sliced lengthwise into 1/2-inch-thick planks 1 zucchini, sliced lengthwise into 1/2-inch-thick planks 1 orange bell pepper, cut into 1-inch strips 4 scallions 2 tablespoons extra-virgin olive oil, plus more for brushing Salt and freshly cracked black pepper 3 tablespoons store-bought pesto Juice and zest of 1 lemon 1 pint grape tomatoes, halved 1/4 cup fresh parsley, chopped Directions Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool. Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes. Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper. Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature. Recipe courtesy of Katie Lee Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #ColorfulVeggiePastaSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Recipe of the Day: Colorful Veggie Pasta Salad | The Kitchen | Food Network https://youtu.be/oHQ09MpUEQ4