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Grilled Vegetable Pasta Salad1
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Grilled Vegetable Pasta Salad

This Grilled Vegetable Pasta Salad combines smoky grilled vegetables with a zesty dressing and hearty pasta for a fresh, flavorful dish perfect for warm weather meals and potlucks.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: Easy, Grilled, Healthy, Make Ahead, Pasta, Salad, Vegetable, Vegetarian
Servings: 4 servings

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)

Instructions

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

Equipment

  • Large pot
  • Grill or Grill Pan
  • Large Mixing Bowl
  • Small Bowl

Notes

For best results, ensure the grill is hot before adding vegetables to achieve perfect grill marks. Don't overcrowd the grill. If you don’t have a grill, a grill pan or oven roasting at 425°F (220°C) works well. Adjust garlic and vinegar amounts to taste. To make vegan, omit feta or use plant-based cheese. Add protein like chickpeas or grilled chicken if desired. Store leftovers in an airtight container in the refrigerator up to 3 days; add extra olive oil or vinegar before serving if dry.