This pasta salad is a celebration of seasonal produce and bold flavor. The grilling process intensifies the natural sweetness of the vegetables, while the pasta absorbs the delicious juices and dressing. It’s easy to prepare, can be served warm or cold, and is endlessly customizable based on what’s in season or your personal preferences. Plus, it’s a satisfying vegetarian option that even meat-eaters will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
grape or cherry tomatoes zucchini bell peppers (red, yellow, or orange) red onion eggplant olive oil salt and pepper short pasta (such as penne, rotini, or farfalle) balsamic vinegar garlic fresh basil Parmesan cheese or crumbled feta (optional)
Directions
Preheat your grill to medium-high heat.
Chop the vegetables into bite-sized pieces. Toss them with olive oil, salt, and pepper.
Grill the vegetables for 8–10 minutes, turning occasionally, until charred and tender.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
In a large mixing bowl, combine the grilled vegetables and pasta.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper to taste.
Pour the dressing over the pasta and vegetables, tossing gently to coat.
Add chopped fresh basil and cheese, if using. Mix well and serve immediately or chill for later.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Use whole wheat or gluten-free pasta for dietary needs.
Add grilled corn or asparagus for extra texture and flavor.
Toss in canned chickpeas or white beans for added protein.
Use a lemon vinaigrette instead of balsamic for a citrusy twist.
Sprinkle with toasted pine nuts or walnuts for a nutty crunch.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This pasta salad is best enjoyed cold or at room temperature, but if you prefer it warm, gently reheat it in a skillet over medium heat until just warmed through. Avoid microwaving if cheese is added, as it may melt unevenly.
FAQs
What kind of pasta works best for this salad?
Short pasta like penne, rotini, or farfalle holds the dressing and vegetables well, making them ideal for pasta salad.
Can I make this ahead of time?
Yes, it actually tastes better after sitting for a few hours or overnight in the fridge, allowing the flavors to meld.
Can I grill the vegetables in advance?
Absolutely. Grill them ahead and store in the fridge for up to 2 days before assembling the salad.
Is this recipe vegan?
It is vegan if you omit the cheese or use a plant-based alternative.
What other vegetables can I use?
You can include mushrooms, asparagus, corn, or green beans—whatever is fresh and in season.
How do I keep the pasta from sticking together?
Rinse it under cold water after cooking and toss with a bit of olive oil before mixing with the other ingredients.
Can I use store-bought dressing?
Yes, but homemade dressing adds a fresher, more flavorful touch.
Should I serve it warm or cold?
It can be served either way, though it’s commonly enjoyed chilled or at room temperature.
How do I make it more filling?
Add protein like grilled chicken, tofu, or beans to make it a complete meal.
Can I freeze this pasta salad?
Freezing is not recommended as the texture of the vegetables and pasta can change significantly.
Conclusion
Grilled Vegetable Pasta Salad is a deliciously simple way to enjoy summer’s bounty. With its smoky vegetables, tangy dressing, and satisfying pasta base, it’s a crowd-pleaser perfect for any occasion. Whether you serve it as a main dish or a vibrant side, this salad is bound to become a staple in your seasonal recipe rotation.
This Grilled Vegetable Pasta Salad is a vibrant and hearty dish featuring smoky grilled vegetables, tender pasta, and a tangy balsamic dressing. It’s perfect for summer meals, BBQs, picnics, or a satisfying vegetarian dinner.
Ingredients
1 grape or cherry tomatoes
1 medium zucchini, chopped
2 bell peppers (red, yellow, or orange), chopped
1 red onion, chopped
1 small eggplant, chopped
3 tablespoons olive oil (plus more for grilling)
Salt and pepper to taste
12 oz short pasta (penne, rotini, or farfalle)
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup Parmesan cheese or crumbled feta (optional)
Instructions
Preheat your grill to medium-high heat.
Chop the tomatoes, zucchini, bell peppers, red onion, and eggplant into bite-sized pieces.
Toss the chopped vegetables with olive oil, salt, and pepper.
Grill the vegetables for 8–10 minutes, turning occasionally, until charred and tender.
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the grilled vegetables and cooked pasta.
In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, minced garlic, salt, and pepper to taste.
Pour the dressing over the pasta and vegetables and toss gently to coat.
Add chopped fresh basil and cheese, if using. Mix well.
Serve immediately or refrigerate to chill before serving.
Notes
Use whole wheat or gluten-free pasta to suit dietary needs.Grilled corn, asparagus, or mushrooms can be added for more variety.Stir in chickpeas or white beans for a protein boost.Try lemon vinaigrette instead of balsamic for a lighter flavor.Top with toasted pine nuts or walnuts for added crunch.
