Grilled Vegetable Pasta Salad Recipe
This Grilled Vegetable Pasta Salad is loaded with delicious grilled vegetables and it infuses the whole pasta salad with smokey grill flavors.
Servings: 8
Calories: 447kcal
Ingredients
- 16 oz corkscrew pasta*
- 1/4 cup fresh grated parmesan cheese adjust to taste
Vegetables:
- 1 medium zucchini
- 1 medium summer squash
- 8 oz baby bella mushrooms
- 1 red bell pepper
- 1 small red onion
- 1/4 cup olive oil
- 3 Tbsp white balsamic vinegar**
- 1 Tbsp lemon juice
- 1 Tbsp Italian seasoning
- Salt
- Fresh cracked black pepper
Balsamic Dressing:
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar**
- 2 Tbsp Italian seasoning
- 2 Tbsp lemon juice
- 1 garlic clove pressed
- 1 tsp white granulated sugar
- 1 tsp coarse salt adjust to taste
- 1/4 tsp black pepper adjust to taste
- 1/2 tsp crushed red pepper flakes adjust to taste
Instructions
To Grill The Vegetables:
- Cut all veggies and try to get them as evenly sized as you can. Place them into a mixing bowl and add olive oil, balsamic vinegar, lemon juice, Italian seasoning, salt, and pepper.
- Mix well and let them marinade while you prepare the grill.
- Place veggies into a vegetable grill basket or skewer the onto metal skewers. (Note that if you are using wooden skewers, you will need to soak them first.)
- Close the grill lid and cook veggies until completely done, stirring from time to time or turning the skewers. Once cooked, set aside.
Pasta Salad:
- Cook pasta according to the package instructions, drain, and set aside in a mixing bowl. Add grilled veggies to pasta and let both cool until no longer hot. Add parmesan cheese once cooled.
- In a small bowl, mix together the ingredients for the dressing. Pour in the dressing as you carefully mix the pasta salad. Make sure to mix until everything is evenly coated.
- Once mixed, you can serve it right away or store for a couple of hours in the refrigerator, until cooled. NOTE: if you want to make it ahead of time, don’t mix the dressing in until ready to serve!
Notes
- *Gluten free pasta - if you need to make this recipe gluten free, simply use gluten free pasta. Make sure to use pasta that you know is sturdy and not that is prone to crumble. (See recommendation in Recipe FAQs in post.)
- **Balsamic vinegar - if you don't have access to white balsamic vinegar, use regular balsamic vinegar. Just note that it has a little stronger flavor.
- Other veggies to add: make sure you’re using sturdy vegetables that stand up to grilling like broccoli, cauliflower, corn on cob, eggplant. You can also add green beans and asparagus if using a vegetable grill basket to grill the veggies. Otherwise, those are not easy to skewer.
Nutrition
Calories: 447kcal | Carbohydrates: 52g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 356mg | Potassium: 486mg | Fiber: 4g | Sugar: 7g | Vitamin A: 658IU | Vitamin C: 31mg | Calcium: 102mg | Iron: 2mg