Grilled vegetable pasta salad is the perfect dish to celebrate the vibrant flavors of summer and the wholesome goodness of fresh produce. Imagine tender pasta tossed with smoky, char-grilled vegetables, all coated in a zesty, herby dressing that brightens every bite.
This salad is not only visually stunning with its colorful medley but also wonderfully satisfying as a light meal or a hearty side dish.
Whether you’re hosting a backyard barbecue, preparing a picnic, or simply craving a nutritious meal, this grilled vegetable pasta salad is a crowd-pleaser. Its versatility allows you to customize it with your favorite veggies and dressings, making it a refreshing option for any occasion.
Plus, it’s packed with vitamins, fiber, and delicious texture contrasts that keep you coming back for more.
Ready to elevate your pasta salad game? Let’s dive into the best grilled vegetable pasta salad recipe that you’ll want to make again and again!
Why You’ll Love This Recipe
This grilled vegetable pasta salad stands out for several reasons. First, grilling the vegetables adds a delightful smoky flavor that transforms a simple pasta salad into a gourmet dish.
The natural sweetness of charred bell peppers, zucchini, and eggplant pairs exquisitely with the tangy dressing.
Second, it’s incredibly versatile. You can easily swap veggies based on what’s in season or add your favorite herbs and spices.
It’s perfect for meal prep because it tastes even better the next day when the flavors meld together beautifully.
Lastly, it’s healthy and filling. With fresh vegetables, whole-grain pasta, and a light vinaigrette, this salad is a nutrient-packed meal that suits vegetarian and vegan diets alike.
You’ll find it’s a great way to enjoy a balanced, delicious meal with minimal fuss.
Ingredients
- 12 oz (340g) pasta (penne, fusilli, or rotini work best)
- 1 medium zucchini, sliced into 1/4-inch thick rounds
- 1 medium yellow squash, sliced into 1/4-inch thick rounds
- 1 red bell pepper, seeded and quartered
- 1 yellow bell pepper, seeded and quartered
- 1 medium eggplant, cut into 1/2-inch thick slices
- 1 small red onion, cut into thick rings
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Optional: 1/2 cup crumbled feta cheese or vegan cheese substitute
Equipment
- Grill or grill pan – for perfectly charred vegetables
- Large pot – to cook the pasta
- Colander – to drain pasta
- Large mixing bowl – to toss the salad
- Whisk – to blend the dressing
- Sharp knife and cutting board – for prepping vegetables
- Tongs or spatula – to turn vegetables on the grill
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the vegetables: While the pasta cooks, slice the zucchini, yellow squash, bell peppers, eggplant, and red onion as described in the ingredients list.
- Preheat the grill: Heat your grill or grill pan over medium-high heat. Lightly brush the vegetable slices with olive oil and season with salt and pepper.
- Grill the vegetables: Place the vegetables on the grill, turning occasionally until tender and nicely charred, about 3-4 minutes per side. Remove from heat and let cool slightly.
- Make the dressing: In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper until well combined.
- Combine salad ingredients: Chop the grilled vegetables into bite-sized pieces. In a large mixing bowl, combine the cooled pasta, grilled vegetables, chopped basil, and parsley.
- Toss with dressing: Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
- Add cheese (optional): If using feta or a vegan cheese substitute, sprinkle it over the salad and give it a light toss.
- Chill and serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Tips & Variations
Tip: To save time, you can grill the vegetables a day ahead and store them in the refrigerator. This speeds up assembly on the day you want to serve.
Feel free to swap or add vegetables based on what you have available. Cherry tomatoes, asparagus, or mushrooms work beautifully when grilled.
For a spicy kick, add a pinch of Chilli Powder Recipe Vegan to your dressing.
If you prefer a creamy dressing, try mixing in some vegan mayo or cashew cream, or explore Vegan Salad Dressing Recipe ideas for inspiration.
For a protein boost, add cooked chickpeas or grilled tofu to make this salad a complete meal. You might also enjoy pairing this with other dishes from our collection such as Amazing Vegan Pasta Recipes for Easy Delicious Meals.
Nutrition Facts
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 320 mg |
| Vitamin A | 25% DV |
| Vitamin C | 45% DV |
| Calcium | 8% DV |
| Iron | 12% DV |
Serving Suggestions
This grilled vegetable pasta salad makes a fantastic side for grilled proteins like chicken, fish, or plant-based options such as burgers or grilled tofu. It’s also hearty enough to serve as a standalone lunch or light dinner.
Try serving it alongside a crusty baguette or garlic bread for a filling meal. For a Mediterranean flair, add olives, sun-dried tomatoes, and a drizzle of extra virgin olive oil right before serving.
You might also enjoy pairing this salad with other vegetarian dishes for a complete meal. For more meal ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion or explore wholesome grains in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
Conclusion
This grilled vegetable pasta salad is a delicious celebration of fresh, seasonal produce combined with hearty pasta and a flavorful dressing. Its perfect balance of smoky grilled veggies, fragrant herbs, and zesty vinaigrette makes it a versatile dish that’s ideal for summer gatherings or an everyday meal.
Easy to prepare and endlessly customizable, it’s sure to become a staple in your recipe collection.
Whether you’re a vegetarian, vegan, or simply seeking a healthier alternative for your meals, this salad delivers on taste and nutrition. Don’t hesitate to experiment with different vegetables or dressings to suit your palate and enjoy the vibrant flavors of this timeless classic.
Happy cooking!
📖 Recipe Card: Best Recipes Ever Grilled Vegetable Pasta Salad
Description: A vibrant and healthy pasta salad loaded with perfectly grilled vegetables and a tangy dressing. Perfect for summer gatherings or as a light meal.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 6 servings
Ingredients
- 12 oz penne pasta
- 1 medium zucchini, sliced
- 1 medium red bell pepper, quartered
- 1 medium yellow squash, sliced
- 1 cup cherry tomatoes
- 1/2 red onion, sliced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Preheat grill to medium-high heat.
- Toss zucchini, bell pepper, squash, onion, and tomatoes with 1 tbsp olive oil, salt, and pepper.
- Grill vegetables until tender and slightly charred, about 5-7 minutes per side.
- In a large bowl, whisk together remaining olive oil, balsamic vinegar, garlic, salt, and pepper.
- Add grilled vegetables and cooked pasta to the bowl; toss to combine.
- Stir in fresh basil and Parmesan cheese.
- Serve warm or chilled.
Nutrition: Calories: 320 kcal | Protein: 10 g | Fat: 12 g | Carbs: 42 g
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