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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.

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)
Dressing:
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

Instructions

  1. Cook pasta until al dente, drain, rinse with cold water, and set aside.
  2. 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.
  3. In a small bowl, whisk together all dressing ingredients until well combined.
  4. In a large bowl, combine pasta, grilled veggies, cherry tomatoes, and herbs. Add cheese if using.
  5. Pour the dressing over the salad and toss to coat evenly.
  6. 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

Find it online: https://thefamilycooking.com/pasta-salad-with-grilled-veggies/