Savor the vibrant tastes of summer with this Grilled Vegetable Pasta Salad. Loaded with smoky, charred vegetables and tossed in a light, zesty dressing, this salad is as delicious as it is colorful. Perfect for a picnic, barbecue, or a simple weeknight dinner, this dish is both healthy and satisfying. The combination of grilled veggies and al dente pasta creates a wonderful medley of textures and flavors that will make this salad a favorite in your recipe rotation. Let’s get grilling!
Ingredients
For the Salad:
- 8 ounces penne or fusilli pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 red onion, sliced into rounds
- 1 cup cherry tomatoes
- 1 ear of corn, husked
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup crumbled feta cheese (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey
- Salt and pepper, to taste
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Vegetables: Preheat your grill to medium-high heat. In a large bowl, toss the sliced bell peppers, zucchini, yellow squash, red onion, cherry tomatoes, and corn with olive oil, salt, and pepper.
- Grill the Vegetables: Place the vegetables directly on the grill. Grill the bell peppers, zucchini, squash, and onion for about 4-5 minutes per side, until they are charred and tender. Grill the cherry tomatoes and corn for 2-3 minutes, turning occasionally until slightly charred. Once done, remove from the grill and let cool slightly.
- Chop the Vegetables: Cut the grilled vegetables into bite-sized pieces. Carefully cut the corn kernels off the cob.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the cooked pasta, chopped grilled vegetables, and fresh basil. Pour the dressing over the salad and toss to coat evenly. If desired, sprinkle crumbled feta cheese on top.
- Serve: This pasta salad can be served immediately at room temperature, or chilled in the refrigerator for an hour to let the flavors meld. Enjoy!
How to Prepare
This Grilled Vegetable Pasta Salad is all about celebrating fresh, seasonal produce. Grilling the vegetables brings out their natural sweetness and adds a delightful smokiness. The dressing is light yet flavorful, perfectly complementing the charred veggies and tender pasta. For added flavor, you can sprinkle some feta cheese, though the salad is equally delicious without it. This dish is versatile, allowing you to mix and match your favorite veggies.
Preparation Time
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Servings
This recipe serves 4-6 people.
FAQs
- Can I use other vegetables? Absolutely! You can use any grill-friendly vegetables like eggplant, asparagus, or mushrooms.
- How long does this salad keep? The salad can be stored in the refrigerator for up to 3 days. Toss again before serving to redistribute the dressing.
- Can I add protein to this salad? Yes, grilled chicken, shrimp, or chickpeas would be great additions for extra protein.
- Is there a vegan option? Simply omit the feta cheese or use a dairy-free alternative to make this salad vegan-friendly.