Name: Pasta Salad with Grilled Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 12 oz pasta (penne, rotini, or farfalle); 1 zucchini, sliced; 2 bell peppers (red/yellow), sliced; 1 red onion, thickly sliced; 1 cup eggplant or mushrooms (optional), sliced; 2 tbsp olive oil (for grilling); 1 cup cherry tomatoes, halved; 1/4 cup chopped fresh basil or parsley; 1/2 cup feta cheese or shaved Parmesan (optional); 1/4 cup olive oil; 2 tbsp balsamic vinegar or red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp honey or maple syrup (optional); Salt and pepper to taste

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Why You’ll Love This Recipe

This pasta salad stands out with the rich flavors of grilled vegetables and the tangy brightness of the vinaigrette. It’s a wholesome and versatile dish that’s easily customizable with your favorite vegetables or types of pasta. Plus, it can be served warm, room temperature, or chilled, making it ideal for prepping ahead and bringing to gatherings. It’s vegetarian, full of fiber, and bursting with natural flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rotini, or farfalle)
Zucchini, sliced
Bell peppers (red, yellow, or orange), sliced
Red onion, thickly sliced
Eggplant or mushrooms (optional)
Olive oil
Salt
Black pepper
Cherry tomatoes, halved
Fresh basil or parsley, chopped
Feta cheese or shaved Parmesan (optional)

For the dressing:

Olive oil
Balsamic vinegar or red wine vinegar
Dijon mustard
Garlic, minced
Honey or maple syrup (optional for sweetness)
Salt and pepper

directions

Cook the Pasta: Boil pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
Prepare and Grill the Veggies: Toss sliced zucchini, bell peppers, onion, and any additional vegetables with olive oil, salt, and pepper. Grill on a barbecue or grill pan over medium-high heat until tender and slightly charred, about 5–7 minutes per side. Remove and let cool, then chop into bite-sized pieces.
Make the Dressing: In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, garlic, honey, salt, and pepper until well combined.
Assemble the Salad: In a large bowl, combine the cooked pasta, grilled vegetables, halved cherry tomatoes, and chopped herbs. Add crumbled feta or Parmesan if using.
Dress and Toss: Pour the dressing over the pasta and vegetables. Toss well to coat evenly.
Chill or Serve: Chill in the refrigerator for at least 30 minutes to let the flavors meld, or serve immediately at room temperature.

Servings and timing

This recipe serves 6–8 people and takes about 15 minutes to prep, 10 minutes to cook the pasta, and 10–15 minutes to grill the vegetables.

Variations

Vegan Version: Omit cheese or use a dairy-free alternative.
Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
Different Dressings: Try Italian vinaigrette, lemon tahini, or a yogurt-based dressing for a new flavor profile.
Protein Boost: Add grilled chicken, chickpeas, or tofu to make it a full meal.
More Veggies: Include grilled asparagus, corn, or snap peas for extra variety.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing. This salad is best enjoyed cold or at room temperature—reheating is not typically necessary or recommended.

FAQs

What type of pasta works best?

Short pasta shapes like rotini, penne, farfalle, or fusilli work best as they hold the dressing and vegetables well.

Can I roast the veggies instead of grilling?

Yes, you can roast them in the oven at 425°F (220°C) for 20–25 minutes until tender and slightly charred.

How long can pasta salad sit out?

It can safely sit out for up to 2 hours at room temperature, or 1 hour if it’s very hot outside.

Is it okay to make this pasta salad ahead of time?

Absolutely, it’s even better after sitting in the fridge for a few hours as the flavors develop.

Can I freeze this salad?

Freezing is not recommended due to the texture changes in pasta and fresh vegetables after thawing.

What herbs can I use besides basil?

Parsley, dill, mint, or oregano all pair well with the grilled veggies and vinaigrette.

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 other ingredients.

Can I use store-bought dressing?

Yes, though homemade dressing gives you better control over the flavors and ingredients.

What cheese alternatives can I use?

If not using feta or Parmesan, try crumbled goat cheese or shredded mozzarella for a milder taste.

How can I make the salad more filling?

Add grains like quinoa, legumes like lentils, or hearty vegetables like sweet potatoes.

Conclusion

Pasta Salad with Grilled Veggies is a flavorful, healthy, and versatile dish that’s perfect for any season. Its mix of smoky vegetables, tangy vinaigrette, and satisfying pasta makes it a hit for gatherings or meal prep. Enjoy it as a light meal or hearty side and savor the bright, bold flavors in every bite.

Pasta Salad with Grilled Veggies

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Pasta Salad with Grilled Veggies is a colorful and flavorful dish featuring smoky grilled vegetables, al dente pasta, and a zesty vinaigrette—perfect for gatherings or a refreshing meal.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings
Category: Salad
Method: Grilling
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Cook pasta until al dente, drain, rinse with cold water, and set aside.
Toss zucchini, bell peppers, onion, and optional eggplant or mushrooms with olive oil, salt, and pepper. Grill until tender and charred, about 5–7 minutes per side. Cool and chop.
In a small bowl, whisk together all dressing ingredients until well combined.
In a large bowl, combine pasta, grilled veggies, cherry tomatoes, and herbs. Add cheese if using.
Pour the dressing over the salad and toss to coat evenly.
Chill for at least 30 minutes before serving or serve at room temperature.

Notes

Use gluten-free pasta if needed.
Vegan version: omit cheese or use a dairy-free substitute.
Make ahead and refrigerate for better flavor blending.
Roast veggies if grilling is not an option.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 240mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 7g
Cholesterol: 10mg