Delicious Grilled Vegetable Pasta Salad

I didn’t grow up eating a lot of grilled vegetables. My mom was more of a steamer—everything got the same treatment in that metal basket over boiling water. It wasn’t until I got my own grill that I realized what I’d been missing.

There’s something about grilling vegetables that just works. The high heat caramelizes the edges, and you get these charred bits that taste almost sweet. No special skills required—you just slice, oil, and throw them on the grates. Then you toss the whole thing with pasta and a tangy dressing, and suddenly you’ve got a side dish that people actually get excited about.

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What Kind of Pasta Should I Use?

Penne is my go-to for this grilled vegetable pasta salad because its tube shape does a great job catching all that tangy balsamic dressing and holding onto the smaller veggie pieces. That said, you can definitely swap it out for other short pasta shapes like rotini, farfalle, or rigatoni – they’ll all work well here. Whole wheat pasta is a nice option if you want to add some extra fiber, and it holds up really well in cold pasta salads without getting mushy. Just make sure to cook your pasta al dente and rinse it with cold water after draining to stop the cooking process and keep it from sticking together.

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Options for Substitutions

This pasta salad is really forgiving when it comes to swapping ingredients:

• Grilled vegetables: Feel free to mix up the vegetables based on what you have or what’s in season. Eggplant, asparagus, mushrooms, or cherry tomatoes all work great on the grill. Just keep the total amount of vegetables roughly the same.
• Penne pasta: Any short pasta shape works well here – try fusilli, rotini, farfalle, or rigatoni. They all hold onto the dressing nicely. Just cook according to package directions.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can step in if you’re out of balsamic. Start with 2 tablespoons and add more to taste since they’re a bit sharper.
• Mayonnaise: You can use Greek yogurt or sour cream instead for a tangier dressing. The texture will be slightly different but still delicious.
• Italian parsley: Regular curly parsley works fine, or you can use fresh basil for a more summery flavor. Dried herbs won’t give you the same fresh pop, so it’s better to skip it if you don’t have fresh.
• Dijon mustard: Regular yellow mustard can work in a pinch, though the flavor will be milder. Use the same amount.

Watch Out for These Mistakes While Grilling

Cutting your vegetables too small is a recipe for disaster since they’ll fall through the grill grates or burn quickly – keep them in large, chunky pieces that are easy to flip and handle with tongs.

Don’t skip letting both the grilled vegetables and pasta cool completely before mixing, as adding hot pasta to the dressing will make it absorb too much liquid and leave your salad dry and bland.

A common error is overdressing the salad right away – start with half the dressing, toss well, and add more as needed since pasta salads tend to absorb dressing as they sit.

For the best flavor, make this salad at least an hour before serving so the pasta has time to soak up the dressing, and always taste and adjust the seasoning right before serving since chilled foods need a bit more salt and pepper.

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What to Serve With Grilled Vegetable Pasta Salad?

This pasta salad is pretty filling on its own, but I love serving it alongside grilled chicken breasts or Italian sausages for a complete summer meal. If you’re keeping things vegetarian, some garlic bread or focaccia is perfect for rounding out the plate, and it’s great for mopping up any extra dressing at the bottom of the bowl. For a lighter option, try pairing it with a simple caprese salad or some fresh mozzarella and sliced tomatoes drizzled with olive oil. This dish also works really well as a side at cookouts next to burgers, hot dogs, or grilled fish.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir before serving since the dressing can settle at the bottom.

Make Ahead: I love prepping this the night before a potluck or picnic. The flavors really blend together nicely overnight. Just wait to add the fresh parsley until right before serving so it stays bright and fresh looking.

Serve: This salad is best served cold or at room temperature. If it seems a bit dry after being in the fridge, just drizzle a little extra olive oil and balsamic vinegar over it and toss well before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 40-48 g
• Fat: 85-95 g
• Carbohydrates: 310-340 g

Ingredients

For the grilled vegetables:

• 1 large zucchini (sliced into 1/2-inch thick rounds)
• 1 large yellow squash
• 1 large red bell pepper (seeded and cut into 1-inch wide strips)
• 1/2 medium red onion
• 1 pint grape tomatoes
• 3 tablespoons olive oil (Pompeian Smooth recommended)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the dressing:

• 1/3 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons mayonnaise
• 1/2 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large garlic clove (pressed or finely minced)
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

For the salad:

• 1 lb rotini pasta
• 1/2 bunch fresh Italian parsley (roughly chopped)

Step 1: Prepare Vegetables for Grilling

• 1 large zucchini, sliced into 1/2-inch thick rounds
• 1 large yellow squash, sliced into 1/2-inch thick rounds
• 1 large red bell pepper, cut into 1-inch wide strips
• 1/2 medium red onion, sliced into thick pieces
• 1 pint grape tomatoes
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Slice the zucchini and yellow squash into 1/2-inch thick rounds, cut the red bell pepper into 1-inch wide strips, and slice the red onion into thick pieces (keeping them intact so they don’t fall through the grill grates).

Place all the prepared vegetables and grape tomatoes on a large sheet pan or baking sheet.

Drizzle with the 3 tablespoons of olive oil and season evenly with 3/4 teaspoon salt and 1/2 teaspoon black pepper, tossing gently to coat all pieces.

Step 2: Grill Vegetables Until Charred

• vegetables from Step 1

Preheat your grill to medium-high heat or position an oven rack 4-6 inches from the broiler element and preheat the broiler.

Grill the vegetables for 10-15 minutes, turning halfway through cooking, until they develop nice char marks and are tender.

If using a broiler, arrange vegetables on a baking sheet and broil for 10-15 minutes, stirring once or twice.

I like to get a good char on the vegetables because it caramelizes the natural sugars and adds depth to the salad—don’t be afraid of those dark spots.

Transfer the grilled vegetables to a plate and let them cool to room temperature.

Step 3: Cook Pasta and Make Dressing

• 1 lb rotini pasta
• 1/3 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons mayonnaise
• 1/2 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large garlic clove, pressed or finely minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

While the vegetables are cooling, bring a large pot of salted water to a boil and cook the rotini pasta according to package directions, typically 7-10 minutes for al dente texture.

Drain the pasta and rinse briefly with cool water to stop the cooking process, then set aside to cool.

Meanwhile, whisk together the 1/3 cup extra virgin olive oil, balsamic vinegar, mayonnaise, Dijon mustard, honey, pressed garlic, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes in a small bowl or jar until emulsified and well combined.

This dressing can be made ahead, so I like to prepare it while the pasta cooks to maximize efficiency.

Step 4: Assemble the Salad

• cooled grilled vegetables from Step 2
• cooked pasta from Step 3
• dressing from Step 3
• 1/2 bunch fresh Italian parsley, roughly chopped

Once the grilled vegetables have cooled enough to handle, chop them into bite-sized pieces (roughly 1/2 to 3/4-inch chunks so they’re easy to eat with pasta).

Roughly chop the fresh Italian parsley.

In a large serving bowl, combine the cooled pasta, chopped grilled vegetables, and parsley.

Pour the dressing over the salad and toss everything together until well combined and evenly coated.

Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together—I find this resting time really helps the vegetables flavor the pasta.

Delicious Grilled Vegetable Pasta Salad

Delicious Delicious Grilled Vegetable Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 2200 kcal

Ingredients

  

For the grilled vegetables

• 1 large zucchini (sliced into 1/2-inch thick rounds)
• 1 large yellow squash
• 1 large red bell pepper (seeded and cut into 1-inch wide strips)
• 1/2 medium red onion
• 1 pint grape tomatoes
• 3 tablespoons olive oil (Pompeian Smooth recommended)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the dressing

• 1/3 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons mayonnaise
• 1/2 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large garlic clove (pressed or finely minced)
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

For the salad

• 1 lb rotini pasta
• 1/2 bunch fresh Italian parsley (roughly chopped)

Instructions

 

• Slice the zucchini and yellow squash into 1/2-inch thick rounds, cut the red bell pepper into 1-inch wide strips, and slice the red onion into thick pieces (keeping them intact so they don't fall through the grill grates). Place all the prepared vegetables and grape tomatoes on a large sheet pan or baking sheet. Drizzle with the 3 tablespoons of olive oil and season evenly with 3/4 teaspoon salt and 1/2 teaspoon black pepper, tossing gently to coat all pieces.
• Preheat your grill to medium-high heat or position an oven rack 4-6 inches from the broiler element and preheat the broiler. Grill the vegetables for 10-15 minutes, turning halfway through cooking, until they develop nice char marks and are tender. If using a broiler, arrange vegetables on a baking sheet and broil for 10-15 minutes, stirring once or twice. I like to get a good char on the vegetables because it caramelizes the natural sugars and adds depth to the salad—don't be afraid of those dark spots. Transfer the grilled vegetables to a plate and let them cool to room temperature.
• While the vegetables are cooling, bring a large pot of salted water to a boil and cook the rotini pasta according to package directions, typically 7-10 minutes for al dente texture. Drain the pasta and rinse briefly with cool water to stop the cooking process, then set aside to cool. Meanwhile, whisk together the 1/3 cup extra virgin olive oil, balsamic vinegar, mayonnaise, Dijon mustard, honey, pressed garlic, dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes in a small bowl or jar until emulsified and well combined. This dressing can be made ahead, so I like to prepare it while the pasta cooks to maximize efficiency.
• Once the grilled vegetables have cooled enough to handle, chop them into bite-sized pieces (roughly 1/2 to 3/4-inch chunks so they're easy to eat with pasta). Roughly chop the fresh Italian parsley. In a large serving bowl, combine the cooled pasta, chopped grilled vegetables, and parsley. Pour the dressing over the salad and toss everything together until well combined and evenly coated. Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together—I find this resting time really helps the vegetables flavor the pasta.