Grilled Vegetable Pasta Salad
A refreshing and vibrant pasta salad packed with grilled vegetables and a tangy dressing, perfect for summer gatherings.
Equipment
- 1 grill preheated to medium-high
- 1 Large pot for boiling pasta
- 1 large bowl for mixing salad
Ingredients
Vegetables
- 1 zucchini sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced
- 1 cup cherry tomatoes halved
Pasta
- 12 oz penne pasta
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp Italian herbs
- Salt and pepper to taste
Instructions
Preparation
- Preheat the grill to medium-high. Toss the sliced zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper. Grill the vegetables for 5-7 minutes per side until they are tender and have grill marks.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, and Italian herbs. Season with salt and pepper to taste.
- In a large bowl, combine the grilled vegetables and cooked pasta. Pour the dressing over the top and toss to coat evenly.
Serving
- Transfer the salad to a serving platter or bowl. Garnish with fresh basil or parsley if desired. Serve immediately or chill for later.
Storage
- Place any leftover salad in an airtight container and store in the refrigerator for up to 3 days. Stir before serving.
Notes
Pro Tips: Grill vegetables until slightly charred for extra flavor.
Ingredient Substitutions: Use any pasta shape or gluten-free pasta if desired.
How to Serve: Pair with grilled chicken or fish for a complete meal.
Storage & Freshness: Best enjoyed within 3 days of preparation.
Make-Ahead Tips: Prepare the salad up to a day in advance and store in the fridge.
Ingredient Substitutions: Use any pasta shape or gluten-free pasta if desired.
How to Serve: Pair with grilled chicken or fish for a complete meal.
Storage & Freshness: Best enjoyed within 3 days of preparation.
Make-Ahead Tips: Prepare the salad up to a day in advance and store in the fridge.