Pasta salad with grilled vegetables is a delicious and colorful dish that’s perfect for warm weather gatherings. The combination of perfectly grilled vegetables and tender pasta, all tossed together in a tangy dressing, creates a dish that’s both fresh and satisfying. Whether you’re hosting a BBQ, attending a potluck, or simply craving something light yet filling, this pasta salad makes a great side dish or a main course.
The beauty of pasta salad lies in its versatility—you can customize it with any vegetables, herbs, or cheeses that you like. In this recipe, we’ll focus on grilling zucchini, bell peppers, eggplant, and red onions, but feel free to swap these for your favorite vegetables. This dish is perfect for a variety of occasions, from casual family dinners to more festive outdoor gatherings.
Ingredients:
For the Pasta Salad:
- 12 oz (about 340g) of pasta (penne, fusilli, or farfalle work well)
- 1 medium zucchini, sliced into rounds
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 1 medium eggplant, cut into thick slices
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil (for grilling vegetables)
- Salt and pepper, to taste
- 1 tablespoon fresh basil, chopped (optional)
- 1/4 cup Kalamata olives, pitted and halved (optional)
- 1/2 cup feta cheese, crumbled (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano or Italian seasoning
Instructions:
Step 1: Grill the Vegetables
- Prepare the grill: Preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium-high heat on the stovetop. Lightly brush the grates or the grill pan with a little bit of olive oil to prevent sticking.
- Prepare the vegetables: Slice the zucchini into rounds, cut the bell peppers into large chunks, slice the eggplant into thick slices, and cut the red onion into wedges. Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and pepper to taste.
- Grill the vegetables: Place the vegetables directly on the grill or grill pan in a single layer. Grill the zucchini for about 3-4 minutes per side, the bell peppers and eggplant for 4-5 minutes per side, and the red onion for 3-4 minutes, turning occasionally, until the vegetables are tender and have nice grill marks. If you’re using a grill pan, you may need to do this in batches to avoid overcrowding.
- Rest the vegetables: Once the vegetables are grilled, remove them from the heat and let them cool slightly. After they’ve cooled enough to handle, chop them into bite-sized pieces or leave them in larger chunks depending on your preference.
Step 2: Cook the Pasta
- Cook the pasta: While grilling the vegetables, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, typically around 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- Drain and cool: Once the pasta is cooked, drain it in a colander and rinse under cold water to cool it down and stop the cooking process. Let the pasta drain completely, ensuring no excess water remains, which can dilute the dressing.
Step 3: Prepare the Dressing
- Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (if using), minced garlic, salt, pepper, lemon juice, and dried oregano or Italian seasoning. Whisk until the dressing is well emulsified and smooth. Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
- Set the dressing aside: Set the dressing aside while you prepare the pasta salad. If you’re not using the salad right away, you can store the dressing in the refrigerator until you’re ready to use it.
Step 4: Assemble the Pasta Salad
- Combine the pasta and vegetables: In a large mixing bowl, combine the cooked pasta and the grilled vegetables. If you like, add a handful of Kalamata olives and crumbled feta cheese for extra flavor and texture. You can also add some chopped fresh basil for a burst of herbaceous flavor.
- Add the dressing: Drizzle the dressing over the pasta and vegetables, and toss gently to coat everything evenly. Make sure that all the pasta and vegetables are well-coated with the dressing.
Step 5: Chill and Serve
- Chill the pasta salad: For the best flavor, let the pasta salad sit in the refrigerator for at least 30 minutes to an hour before serving. This allows the flavors to meld together and the pasta to absorb the dressing. You can prepare the salad ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
- Serve: When you’re ready to serve, give the pasta salad another gentle toss, and if needed, drizzle a little more dressing to refresh it. Garnish with additional fresh basil, olives, or cheese, if desired.
Tips for Perfect Pasta Salad with Grilled Vegetables:
- Use seasonal vegetables: The beauty of pasta salad with grilled vegetables is that you can use any vegetables that are in season. In the summer, consider adding grilled corn, cherry tomatoes, or zucchini. In the fall, roasted sweet potatoes or Brussels sprouts can be a delicious addition.
- Don’t overcook the pasta: To ensure the pasta doesn’t become mushy, cook it al dente (slightly firm). Rinse it under cold water after draining to stop the cooking process and help it hold up better in the salad.
- Add protein: If you’d like to make this salad more of a main dish, add some grilled chicken, shrimp, or chickpeas for extra protein. These additions can be tossed with the pasta and vegetables for a complete meal.
- Grill in advance: To make the prep easier, you can grill the vegetables ahead of time and store them in the refrigerator until you’re ready to assemble the salad. This can save you time on the day you plan to serve the dish.
- Make it vegan: To make this pasta salad vegan-friendly, omit the feta cheese and honey. You can substitute the feta with a plant-based cheese or simply skip the cheese altogether for a lighter version.
- Adjust the seasoning: Pasta salad recipes are highly customizable, so feel free to adjust the amount of mustard, vinegar, and herbs to suit your tastes. If you like your salad with a bit more tang, add a little extra lemon juice or vinegar.
Serving Suggestions:
- As a side dish: This pasta salad pairs wonderfully with grilled meats like steak, chicken, or fish. It’s a great option for a BBQ or picnic, as it can be made in advance and served chilled or at room temperature.
- As a light main course: If you’re looking for a light but filling meal, this pasta salad can be enjoyed on its own. You can add some protein, like grilled chicken or chickpeas, to make it more substantial.
- For lunch: This pasta salad is perfect for meal prep. Simply store individual servings in airtight containers and refrigerate for a healthy and satisfying lunch during the week.
- Serve with a drizzle of balsamic glaze: For an extra touch of sweetness and flavor, drizzle some balsamic glaze over the pasta salad just before serving.
Conclusion:
Pasta salad with grilled vegetables is a perfect combination of light yet hearty flavors. The charred sweetness of the grilled vegetables contrasts beautifully with the tangy dressing, while the pasta provides a satisfying base. Whether you’re serving it as a side dish at a summer BBQ or as a standalone lunch, this salad is sure to be a hit. With endless variations to suit your taste, you can make it your own by adding different vegetables, proteins, or cheeses. Fresh, vibrant, and easy to prepare, this pasta salad is a go-to recipe for any occasion.