Grilled Veggies Pasta Salad
Add Preferred SourceGrilled Veggies Pasta Salad is all about bringing together the best of fresh, seasonal vegetables with smoky, charred flavors that make every bite satisfying. This dish is vibrant, packed with color, and full of delicious textures. Tossed in a tangy dressing, it’s the perfect way to enjoy a wholesome meal that’s as tasty as it is nourishing. Whether you’re a veggie lover or just looking to add more plant-based meals to your routine, this salad offers a simple, flavorful way to make the most of what nature has to offer.
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Whether you’re vegan or not, this is a great addition to your entertaining menu. It’s a real crowd-pleaser and is perfect for the holidays, summer potlucks, tailgating, and family gatherings. You can customize the flavors to suit you and swap out your favorite veggies, and you can make it ahead, which means it’s perfect for meal prep, and in 40 minutes, you’ll have a flavor-packed dish that everyone can enjoy.
Why You Will Love Making The BEST Pasta Salad
Pasta salad is an essential dish for any potluck, side dish, or main course with some added protein. Here’s why you’ll love making this pasta salad recipe:
- Flavorful: The charred vegetables paired with the homemade balsamic vinaigrette create a rich depth of flavor that’s hard to beat.
- Versatile: You can mix up the pasta shapes—rotini, fusilli, or cavatappi—and play around with different veggies or add-ins like chicken, ham, or chickpeas.
- Healthy and Hearty: This dish is not only satisfying but also packed with nutrients from fresh vegetables and herbs.
- Perfect for Any Occasion: Whether it’s a summer barbecue or a cozy winter party, this pasta salad fits right in.
- Make-Ahead Friendly: Prepare this salad in advance and just toss it in the fridge. It’s one of those dishes that tastes even better the next day.
- Diet-Friendly: It’s vegan-friendly, and you can easily adapt it to be gluten-free by using gluten-free pasta.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make This Easy Pasta Salad Recipe with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to LOVE how easy this awesome vegan dish is, just follow my easy instructions.
Prepare Your Veggies
Start by preparing the bell peppers, zucchini, eggplant, and red onions. Wash and dry all the vegetables thoroughly.
Cut the bell peppers into strips, slice the zucchini and eggplant into rounds, and cut the red onions into thick wedges. Toss the vegetables in a light coat of olive oil, and season with salt, pepper, and a sprinkle of dried oregano or thyme.
Grill the Vegetables
Preheat your grill to medium-high heat. Place the vegetables directly on the grill grates or use a grill basket for smaller pieces.
Grill the veggies for 5-7 minutes on each side, or until they are tender and have char marks. Keep an eye on them to prevent burning. Once grilled, remove the vegetables from the heat and set them aside to cool slightly.
Cook the Pasta
While your vegetables are grilling, bring a large pot of salted water to a boil. Add the pasta of your choice—penne, fusilli, or farfalle work well—and cook according to the package instructions until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process, then transfer it to a large mixing bowl.
Assemble the Salad
In the mixing bowl with the cooked pasta, add the grilled vegetables. Drizzle a simple balsamic vinaigrette or your favorite dressing over the salad.
Toss everything together until the pasta and vegetables are evenly coated. For added freshness, you can include chopped fresh basil or parsley. If you enjoy a bit of crunch, consider adding toasted pine nuts or slivered almonds.
Serve and Enjoy
Transfer the salad to a serving platter or individual bowls. Garnish with additional herbs or a squeeze of fresh lemon juice if desired. Serve the salad warm, at room temperature, or chilled, depending on your preference. Enjoy!
Recipe Notes and Expert Tips
To make sure your pasta salad turns out fantastic every time, here are a few expert tips and tricks:
- Perfect Pasta: Cook the pasta just until al dente to prevent it from becoming mushy when mixed with the grilled vegetables and dressing. This texture helps the pasta hold up better in the salad.
- Grill with Care: For even cooking, make sure your vegetable slices are uniform in thickness. Thicker slices might take longer to cook, and thinner ones may burn quickly.
- Flavor Boost: For an extra layer of flavor, try marinating the vegetables in the dressing for 15-20 minutes before grilling. This will infuse them with additional taste.
- Chill Time: If you prefer a cold pasta salad, allow the salad to chill in the refrigerator for at least 30 minutes before serving. This will give the flavors time to meld together.
- Add Some Crunch: To add texture, consider tossing in some toasted nuts or seeds like pine nuts, sunflower seeds, or slivered almonds right before serving.
- Dress Right: If you’re making this salad ahead of time, reserve some dressing to add just before serving. Pasta tends to absorb dressing over time, so adding a bit more later can refresh the flavors.
- Herb It Up: Fresh herbs like basil, parsley, or cilantro can add a bright, fresh flavor to your salad. Sprinkle them on just before serving for the best taste.
- Roasting Option: If you don’t have a grill, you can roast the vegetables in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through. This will still give you the caramelized edges and tender veggies you need.
How to Store Leftover Pasta Salad
This pasta salad stores great, making it an ideal meal prep option. To store leftovers, place the salad in an airtight container and refrigerate it.
The salad will stay fresh for up to 3 days. Sadly, it’s not suitable for freezing, as the texture of the grilled vegetables and pasta will become mushy upon thawing.
More Easy Salad Recipes for You to Try at Home
- Vegan Pasta Primavera
- Harvest Salad
- Spicy Cucumber Salad
- Roasted Sweet Potato and Chickpea Salad
- Couscous Salad with Tofu
Ingredients
- 1 zucchini diced
- 1 red bell pepper diced
- 1 red onion quartered
- ½ cup black olives sliced
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper
For the Balsamic Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- ½ tablespoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried basil
- ½ teaspoon salt
- 1 lemon
For the salad:
- 350 grams cavatappi pasta
- ¼ bunch Italian parsley chopped
Instructions
- Place the zucchini, red bell pepper, red onion, and tomatoes on a large baking sheet and drizzle olive oil. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top.1 zucchini, 1 red bell pepper, 1 red onion, 2 cups cherry tomatoes, 2 tablespoons olive oil, Salt and pepper
- Place the baking sheet under the broiler and watch it closely until the vegetables become charred and tender. Set aside.
- Bring a large pot of salted water to a boil to cook the pasta. Add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly.350 grams cavatappi pasta
- Add olive oil, balsamic vinegar, Dijon, garlic, basil, salt, pepper, and half a lemon juice to a jar. Whisk the ingredients together or close the jar and shake until combined.⅓ cup olive oil, 3 tablespoons balsamic vinegar, ½ tablespoon Dijon mustard, 1 clove garlic, ½ teaspoon dried basil, ½ teaspoon salt, 1 lemon
- In a large bowl, combine the pasta, vegetables, parsley, sliced black olives, and a squeeze of the remaining lemon juice. Pour the vinaigrette on top and gently stir the pasta and vegetables until everything is coated in the dressing.½ cup black olives
- Garnish with chopped parsley and serve.¼ bunch Italian parsley
Notes
- Pasta: Pasta shapes like cavatappi, fusilli, or farfalle are great for pasta salads because they catch and hold onto the dressing better.
- Cook Pasta Properly: Aim for al dente pasta by cooking it just enough so it retains a bit of firmness. This helps it hold up better when mixed with the dressing and other ingredients.
- Season While Hot: Season your pasta with a little olive oil and salt right after draining it. This helps add flavor and prevents the pasta from sticking together.
- Cool Vegetables Slightly: Let the roasted vegetables cool for a few minutes before combining them with the pasta. This helps maintain the texture of the veggies without cooking the pasta further.
- Adjust the Dressing to Taste: If you like extra dressing, don’t hesitate to whip up a little more to toss in just before serving.
- Get Creative with Add-Ins: Feel free to add other ingredients based on your preferences or dietary needs, such as chickpeas for extra protein or feta cheese for a creamy texture.
- Make Ahead: Pasta salad often tastes better the next day as the flavors have more time to meld together. Just keep it refrigerated in an airtight container and give it a good mix before serving to redistribute the dressing.
Storage Instructions
- Cool and Airtight: Before storing, make sure the pasta salad has cooled to room temperature, and then transfer the pasta salad to an airtight container.
- Refrigerate: Store the pasta salad in the refrigerator as soon as it has cooled. It’s best eaten within 3-4 days.
- Refresh: If the pasta salad looks a little dry the next day, try adding a splash of olive oil or a little more dressing before serving. A quick toss will bring back its vibrant taste and texture.
