Grilled Vegetable Pasta Salad
A smoky, colorful pasta salad combining grilled vegetables with a creamy, tangy balsamic dressing. Nutritious, quick, and ideal for meals throughout the week.
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
This grilled vegetable pasta salad is wonderfully adaptable, so feel free to swap or add your favorite veggies like asparagus, mushrooms, or eggplant for variety. To keep the salad fresh, add the grape tomatoes last since they don’t grill well and benefit from their bright, juicy texture. If you prefer a vegan option, simply omit the mayonnaise in the vinaigrette or replace it with a plant-based alternative like vegan mayo or blended silken tofu for creaminess. For a touch of sweetness in the dressing, consider adding a teaspoon of honey or maple syrup to balance the tanginess of the balsamic vinegar. Always allow the grilled vegetables and pasta to cool before mixing to prevent the dressing from becoming oily or the pasta from getting mushy.
