This vibrant grilled vegetable pasta salad perfectly balances smoky, charred flavors with a creamy balsamic dressing, creating a fresh yet hearty dish ideal for any season.
Packed with fiber-rich vegetables like zucchini, bell pepper, and tomatoes, this recipe delivers a satisfying dose of antioxidants and plant-based nutrients.
The penne pasta provides a filling source of carbohydrates and protein, making it an energizing meal option.
The creamy balsamic vinaigrette, enriched with heart-healthy olive oil and a hint of Dijon mustard, offers good fats without heavy saturated fats.
Easy to prepare and customizable, this salad shines as a quick weeknight meal or a crowd-pleasing side for gatherings.
Its ability to be made ahead and served chilled also makes it an excellent choice for meal prep or potlucks.
Must-Have Tools for Perfect Results
Grill Pan
Ideal for achieving those signature smoky grill marks and caramelization on vegetables without needing an outdoor grill. Its ridged surface allows excess fats to drain while adding delicious texture, making it a versatile addition to any kitchen.
Large Baking Sheet
Perfect for spreading vegetables evenly when broiling or roasting. Its wide surface ensures quick, even cooking and helps develop that coveted charred flavor with minimal fuss.
Large Pot
Essential for boiling pasta to al dente perfection. A spacious pot prevents sticking and ensures uniform cooking, a kitchen staple for countless recipes.
Mixing Bowl
A sturdy, spacious bowl makes combining the pasta, grilled vegetables, and dressing effortless. Look for one that’s dishwasher-safe for easy cleanup and multipurpose use.
Whisk or Jar with Lid
For smoothly emulsifying the creamy balsamic vinaigrette, a whisk offers control, while a jar with a lid allows convenient shaking to blend ingredients perfectly, ensuring consistent flavor.
Grilled Vegetable Pasta Salad
Equipment
- 1 Grill Pan
- 1 Large Baking Sheet
- 1 Large Pot (for boiling pasta)
- 1 Large Mixing Bowl
- 1 Whisk or 1 Jar with Lid (for dressing)
Ingredients
Grilled Vegetables:
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- ½ red onion
- 1 pint grape tomatoes
- 2 tablespoons olive oil
Pinch salt and pepper
- Creamy Balsamic Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons mayonnaise optional for creaminess
- ½ tablespoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried basil
- ½ teaspoon salt
- Freshly cracked pepper to taste
Salad:
- 1 pound penne pasta
- ¼ bunch Italian parsley flat leaf, chopped
Instructions
- Prepare and Slice the Vegetables: Begin by thoroughly washing all your vegetables under cold running water to remove any dirt or residue. Start with the zucchini and yellow squash—trim off the ends, then slice each into thick rounds or half-moons, about 1/2 inch thick, so they hold their shape during grilling. Next, take the red bell pepper, remove the stem, and carefully cut it in half. Scoop out all the seeds and the white membranes, then slice the pepper into large chunks roughly 1 to 1.5 inches wide. For the red onion, peel off the papery outer layers and cut it into thick rings about 1/2 inch thick to ensure they don’t fall apart while cooking. Lastly, rinse the grape tomatoes and set them aside; these will be added fresh to maintain their juicy texture.
- Oil and Season the Vegetables: Place all the sliced vegetables (zucchini, yellow squash, bell pepper, and red onion) onto a large baking sheet or a mixing bowl. Drizzle about 2 tablespoons of good-quality olive oil evenly over the vegetables. Using your hands or a large spoon, gently toss them to coat every piece with the oil, ensuring the oil helps promote even charring and prevents sticking during grilling. Once coated, sprinkle a light pinch of salt and freshly ground black pepper across the vegetables for basic seasoning. Toss again briefly to distribute the seasoning evenly.
- Grill or Broil the Vegetables for Smoky Flavor: If you’re using a grill, preheat it to medium-high heat and place the oiled vegetables directly onto the grill grates or use a grill pan. Arrange the vegetables in a single layer, giving them space so they char instead of steaming. Grill for about 8-10 minutes, turning occasionally, until the vegetables are tender and have developed a nice smoky char on all sides. If using an oven, position the top rack about 6 inches below the broiler. Preheat your broiler on high, then place the baking sheet with the vegetables underneath. Keep a close eye and broil for 10-15 minutes, turning the vegetables halfway through, until you see blistering and char marks. Remove the vegetables from heat and let them cool slightly. Note: Grape tomatoes are too small to grill safely and are best added fresh.
- Cook the Pasta Al Dente: While the vegetables cool, bring a large pot of water to a vigorous boil. Add a generous pinch of salt to season the pasta water, which helps flavor the pasta as it cooks. Pour in 1 pound of penne pasta and stir occasionally to prevent sticking. Cook the pasta according to package instructions, usually about 7-10 minutes, or until it reaches al dente—firm to the bite but cooked through. Once cooked, drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and cool the pasta for the salad. Let the pasta drain thoroughly to avoid excess moisture.
- Prepare the Creamy Balsamic Vinaigrette: In a medium-sized bowl or a jar with a secure lid, combine the dressing ingredients: 1/3 cup olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons mayonnaise (optional for creaminess), 1/2 tablespoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and freshly ground black pepper to taste. Whisk vigorously until the mixture is fully emulsified and smooth, or if using a jar, close the lid tightly and shake until well combined. Taste the dressing and adjust seasoning if necessary, adding a pinch of sugar or honey if you prefer a milder tang.
- Chop the Grilled Vegetables and Fresh Herbs: Once the grilled vegetables have cooled enough to handle safely, transfer them to a cutting board. Using a sharp knife, chop the zucchini, yellow squash, bell pepper, and red onion into bite-sized pieces about 1 inch in size, ensuring they are uniform for even distribution throughout the salad. Roughly chop about a quarter bunch of fresh Italian parsley leaves, discarding the stems, to add a fresh, herbaceous note to the dish.
- Assemble the Pasta Salad: In a large mixing bowl, combine the cooked and cooled penne pasta with the chopped grilled vegetables and fresh parsley. Start by pouring half of the prepared creamy balsamic vinaigrette over the salad ingredients. Using a large spoon or salad tongs, gently toss everything together, ensuring each bite is evenly coated with the flavorful dressing. Taste and add more vinaigrette if desired, mixing again to achieve your preferred level of creaminess and tang.
- Serve or Chill for Later Enjoyment: Your grilled vegetable pasta salad is now ready to serve! It can be enjoyed immediately while the grilled vegetables are still slightly warm, offering a delightful contrast with the cool pasta. Alternatively, cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for 1-2 hours. Chilling allows the flavors to meld and intensify, making it an excellent option for meal prepping or bringing to potlucks and picnics. Before serving, give the salad a gentle stir to redistribute any settled dressing.
Notes
Chef’s Secrets: Insider Tips For Flavor
Achieving perfectly charred vegetables is key to elevating this pasta salad.
Whether grilling outdoors or using your oven broiler, make sure to turn the vegetables regularly for even caramelization and to avoid burning.
Don’t overcrowd the pan or grill; giving each piece room to breathe ensures crisp edges and rich smoky flavor.
When making the vinaigrette, whisk or shake the ingredients vigorously to emulsify the dressing fully, which helps the olive oil and balsamic vinegar blend into a creamy coating rather than separating.
Fresh herbs like parsley brighten the dish and add a burst of freshness—feel free to experiment with basil, oregano, or mint for different flavor profiles.
Lastly, consider letting the salad rest in the fridge for an hour before serving to let the flavors meld beautifully.
Serving Suggestions: Perfect Pairings And Ideas
This grilled vegetable pasta salad pairs beautifully with grilled chicken, fish, or tofu for a complete meal packed with protein.
Serve it alongside crusty bread or garlic bread for a comforting, filling lunch or dinner.
It also works well as a side dish for barbecue parties, potlucks, or picnic outings, adding a refreshing and colorful option to your spread.
For a lighter meal, enjoy this salad on its own with a sprinkle of toasted nuts or seeds for added crunch and nutrition.
To elevate the salad, top with crumbled feta or shaved Parmesan just before serving—these cheeses add a savory, creamy contrast that complements the smoky vegetables perfectly
Storage Tips: Keep Fresh And Flavorful
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
Because the pasta and grilled vegetables absorb dressing over time, you may want to reserve some vinaigrette to toss in fresh before serving leftovers, helping to revive the flavors.
Avoid freezing this salad as the texture of the pasta and vegetables can suffer, becoming mushy upon thawing.
If you’re meal prepping, keep the salad components separate—the pasta, grilled vegetables, and dressing—to maintain the best texture and freshness.
Always stir gently before serving chilled leftovers to redistribute the dressing evenly.
Frequently Asked Questions: Common Queries Answered
1. Can I use other types of pasta?
Absolutely! While penne works well, you can substitute with rotini, farfalle, or even fusilli. Choose shapes that hold dressing and bits of vegetables well.
2. How do I make this recipe vegan?
Simply omit the mayonnaise or swap it with vegan mayo or a creamy plant-based substitute. The salad will still be flavorful and creamy without animal products.
3. Can I prepare this salad in advance?
Yes, you can prep the components a day ahead, but mix them just before serving or store the dressing separately to avoid soggy pasta and vegetables.
4. What if I don’t have a grill or broiler?
Roasting the vegetables in a hot oven (about 425°F/220°C) works great and still gives you caramelized, tender veggies with wonderful flavor.
5. How should I reheat leftovers?
This salad is best served cold or at room temperature. If you prefer it warm, gently microwave just the portion you want without the dressing, then toss with fresh vinaigrette.
This recipe is inspired by budgetbytes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
