Grilled Zucchini Burrata and Sundried Tomato Pasta Salad with Creamy Genovese Pesto

To make the creamy pesto vinaigrette: whisk Barilla Creamy Genovese Pesto, extra virgin olive oil, and red wine vinegar together in a small bowl or pourer until smooth. Season with salt and black pepper to taste. Set aside.

Preheat your grill to 450F (up to 500F) or a grill pan on the stovetop until almost smoky. Drizzle the sliced zucchini (½” strips) with 1 tablespoon of olive oil. Place directly on the grill racks to cook 1-3 minutes on each side, until nice char marks. Remove from heat and chop into bite-sized pieces.

Cook the 16 oz Barilla Rotini Pasta until al dente and drain. In a large bowl, combine the cooked pasta, shredded burrata, thinly sliced shallots, grilled zucchini, chopped sundried tomatoes, chopped fresh mint, chopped fresh basil, and lemon zest. If adding grilled chicken, chop it into bite-sized pieces prior to adding. Drizzle with the creamy pesto vinaigrette and toss until very well combined.