Description

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)

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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.

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 6g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 7g
Cholesterol: 5mg