A colorful, hearty, and flavorful dish, the Best Pasta Salad with Grilled Veggies brings together smoky charred vegetables and perfectly cooked pasta, tossed in a zesty dressing. It’s ideal for picnics, potlucks, or as a vibrant side dish for grilled meats. With a mix of textures and fresh, bold flavors, this salad is a healthy and satisfying option that’s easy to prepare and enjoy cold or at room temperature.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (penne, rotini, or fusilli)
zucchini
red bell pepper
yellow bell pepper
red onion
cherry tomatoes
olive oil
salt
black pepper
Italian seasoning
fresh basil
balsamic vinegar
lemon juice
garlic (minced)
Parmesan cheese (optional)

directions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

Preheat grill or grill pan over medium-high heat.

Slice zucchini, bell peppers, and red onion into thick strips. Toss vegetables with olive oil, salt, pepper, and Italian seasoning.

Grill vegetables for 3-4 minutes per side, until charred and tender. Remove and let cool slightly, then chop into bite-sized pieces.

In a large mixing bowl, combine cooked pasta, grilled vegetables, halved cherry tomatoes, and fresh basil.

In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.

Pour dressing over the salad and toss well to coat all ingredients evenly.

Top with grated Parmesan cheese if desired.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Grilling time: 10-12 minutes
Assembly and chilling time: 30 minutes
Total time: 55-60 minutes

Variations

Use whole wheat or gluten-free pasta for a dietary twist.
Add grilled corn or asparagus for extra texture.
Toss in crumbled feta or goat cheese for a creamy contrast.
Include chickpeas or grilled tofu for added protein.
Switch the dressing to a creamy ranch or tahini-based version for variety.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the vegetables and pasta can lose their texture.
Serve cold or allow to come to room temperature before enjoying.
If the salad seems dry, refresh with a splash of olive oil and vinegar before serving.

FAQs

Can I make this pasta salad ahead of time?
Yes, it tastes even better after sitting in the fridge for a few hours or overnight.

What type of pasta works best?
Short, sturdy shapes like rotini, fusilli, or penne are ideal for holding the dressing and veggies.

Can I use store-bought grilled vegetables?
Yes, though fresh grilled vegetables will offer the best flavor and texture.

Is it suitable for vegans?
Yes, just omit the Parmesan or use a vegan alternative.

Can I add meat to this salad?
Absolutely, grilled chicken or sausage pairs wonderfully with the flavors.

Do I have to grill the veggies?
Grilling adds a smoky flavor, but you can roast or sauté them as an alternative.

What dressing alternatives can I use?
Try pesto, Italian vinaigrette, or a lemon herb dressing.

How long does it last in the fridge?
Up to 4 days in an airtight container.

Is this salad good for meal prep?
Yes, it holds up well and is great for lunches or light dinners.

Can I serve it warm?
It’s best served cold or at room temperature, but it can be enjoyed warm shortly after assembling.

Conclusion

The Best Pasta Salad with Grilled Veggies is a delicious and vibrant dish that combines the smokiness of grilled vegetables with the satisfying bite of pasta. Perfect for any occasion, this versatile recipe is easy to make, customize, and enjoy. Whether you’re prepping for a summer cookout or a weekday lunch, this salad is a fresh and flavorful choice you’ll want to make again and again.