Grilled Vegetable Pasta Salad

There’s something undeniably satisfying about the smoky char of grilled vegetables paired with the refreshing bite of a vibrant pasta salad. This Grilled Vegetable Pasta Salad is a celebration of fresh, wholesome ingredients coming together in a dish that’s perfect for warm weather meals, potlucks, or as a hearty side to your favorite protein. It’s bright, colorful, and bursting with flavor, making it a crowd-pleaser every time. Whether you’re a seasoned cook or just starting out, this recipe is simple, straightforward, and utterly delicious.

Why This Recipe Is a Must-Try

This Grilled Vegetable Pasta Salad stands out because it combines the rich, smoky flavor of charred veggies with the light, zesty dressing that elevates every bite. The pasta provides a satisfying base that soaks up all the delicious flavors, while the grilled peppers, zucchini, eggplant, and cherry tomatoes add a wonderful texture and depth. It’s a versatile dish that can be served warm, at room temperature, or chilled, making it perfect for any occasion.

Not only is this salad packed with nutrients from fresh vegetables, but it is also a fantastic make-ahead meal. You can prepare the vegetables and pasta in advance, toss everything together right before serving, and enjoy a hassle-free, healthy dish. Plus, this recipe uses simple pantry staples and fresh ingredients that you can easily find at your local market.

Ingredients

• 8 ounces rotini or penne pasta (choose gluten-free if preferred)
• 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, cut into large strips
• 1 yellow bell pepper, cut into large strips
• 1 small eggplant, sliced into 1/4-inch thick rounds
• 1 cup cherry tomatoes
• 3 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup pine nuts or toasted almonds (optional)

How To Make Grilled Vegetable Pasta Salad

Step 1: Prepare the Pasta

Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool the pasta for the salad. Set aside.

Step 2: Preheat the Grill and Prepare Vegetables

Preheat your grill or grill pan to medium-high heat. While it’s heating up, toss the sliced zucchini, yellow squash, eggplant, and bell peppers with 2 tablespoons of olive oil and a pinch of salt and pepper.

Step 3: Grill the Vegetables

Place the vegetables on the grill and cook for about 3-4 minutes per side, until they are tender and have beautiful grill marks. The cherry tomatoes can be grilled for about 2 minutes, just until they start to blister. Remove all the grilled vegetables and let them cool slightly. Once cooled, chop the larger pieces into bite-sized chunks.

Step 4: Make the Dressing

In a small bowl, whisk together the minced garlic, remaining 1 tablespoon olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.

Step 5: Combine and Toss

In a large mixing bowl, combine the cooked pasta, grilled vegetables, chopped fresh basil, and parsley. Pour the dressing over the salad and toss gently to combine all the flavors evenly.

Step 6: Add Finishing Touches

If using, sprinkle crumbled feta cheese and toasted pine nuts or almonds over the top for added texture and flavor. Give the salad one final gentle toss.

Step 7: Serve or Chill

This salad can be served immediately, slightly warm, or chilled for an hour to allow the flavors to meld together beautifully. It’s just as delicious either way!

Expert Tips

• For the best grilling results, make sure your grill is hot before adding the vegetables. This helps achieve perfect grill marks and prevents sticking.
• Don’t overcrowd the grill. Give each vegetable slice space to cook evenly.
• Use a sturdy pasta shape like rotini or penne that holds onto the dressing well.
• If you don’t have a grill, a grill pan or even roasting the vegetables in the oven at 425°F (220°C) works beautifully.
• Adjust the amount of garlic and vinegar in the dressing to suit your taste preferences.
• To make this recipe vegan, simply omit the feta cheese or use a plant-based cheese alternative.
• For added protein, toss in some cooked chickpeas or grilled chicken breast slices.

Variations and Customizations

• Different Vegetables: Feel free to swap out or add your favorite vegetables such as asparagus, mushrooms, or green beans.
• Herbs: Experiment with fresh mint, oregano, or thyme for a different herbaceous note.
• Dressing Variations: Try a lemon vinaigrette or balsamic glaze instead of the red wine vinegar dressing.
• Cheese Alternatives: Use mozzarella pearls or shaved Parmesan for a creamier texture.
• Grain Swap: Substitute pasta with cooked quinoa, farro, or couscous for a gluten-free or different grain option.
• Heat Factor: Add a pinch of crushed red pepper flakes or diced jalapeño for a spicy kick.

How to Store Leftovers

Store any leftover Grilled Vegetable Pasta Salad in an airtight container in the refrigerator for up to 3 days. The salad tastes great cold or at room temperature. If the salad seems dry after refrigeration, drizzle a little extra olive oil or a splash of vinegar and toss before serving. Avoid adding cheese until serving to keep it fresh and prevent it from becoming soggy.

FAQ

Can I make this salad ahead of time?

Absolutely! You can grill the vegetables and cook the pasta a day in advance. Keep them stored separately in the refrigerator and toss everything together with the dressing just before serving to keep the salad fresh and vibrant.

What type of pasta works best for this salad?

Short, sturdy pasta shapes like rotini, penne, fusilli, or farfalle work best because they hold the dressing and mix well with the vegetables. Avoid very thin or delicate pasta as it might become mushy.

Can I use frozen vegetables instead of fresh?

While fresh vegetables give the best flavor and texture, you can use frozen vegetables in a pinch. Just make sure to thaw and pat them dry before grilling or roasting to avoid excess moisture.

Is this recipe suitable for meal prep?

Yes! This pasta salad is ideal for meal prep. It stores well in the fridge and can be enjoyed for lunches or dinners throughout the week. Just keep the dressing separate if possible and combine when ready to eat.

Conclusion

This Grilled Vegetable Pasta Salad is a flavorful, colorful, and nourishing dish that’s sure to become a staple in your recipe collection. It’s easy to prepare, adaptable to your preferences, and perfect for any occasion – from casual family dinners to festive gatherings. The combination of smoky grilled veggies, herbaceous dressing, and hearty pasta makes every bite a delight. Give this recipe a try, and enjoy a fresh, wholesome meal that celebrates the best of seasonal produce in a way that’s both satisfying and simple. Happy cooking!